Dads Cheese Eggs

Dad's Cheese Eggs

Story

My dad didn't cook often, even though he once owned a restaurant. But the one thing he always made was cheese eggs. Unlike diners, he'd whip the cheese into the eggs before cooking instead of melting it on top. The result was magic — soft, creamy eggs where the cheese melted invisibly inside. This recipe is dedicated to him.

Chef's Note

Grate the cheese finely so it melts evenly into the eggs — you shouldn't see it, only taste it. Cook on low heat and move the pan on and off the heat to control the temperature. The goal is creamy and softly set, never dry. That's the whole trick.

Yield

2 servings

Ingredients

• 4 large eggs

• 30 g crème fraîche

• 40 g smoked cheddar, finely grated

• 5 g butter

• Salt and freshly cracked black pepper

• 1 tbsp chopped chives

• Optional: caviar for garnish

Procedure

1. Crack the eggs into a bowl and add the crème fraîche. Whisk until smooth.
   

2. Fold in the finely grated smoked cheddar. Season lightly with salt and pepper.
   

3. Heat the butter in a non-stick pan over low heat.
   

4. Pour in the egg mixture and stir continuously with a spatula, moving the pan on and off the heat to control the temperature.
   

5. Cook slowly until the eggs are creamy and softly set — never dry.
   

6. Spoon onto warm plates and finish with chives and a small spoonful of caviar if desired.