Egg cheese is a beloved hawker-style snack in Singapore, especially around Jurong East, where the combination of a fluffy omelette and a slice of processed cheese is grilled or pan-fried until the cheese melts into a gooey, savory center. It’s simple, satisfying, and surprisingly easy to recreate at home—you only need a handful of ingredients and about 10 minutes. This recipe delivers that exact street-food taste with a crisp exterior and a soft, cheesy interior.
Ingredients
- 4 large eggs (about 200 g / 7 oz total)
- 2 slices processed cheese (e.g., Kraft Singles, about 40 g / 1.4 oz total)
- 1 tbsp (15 ml) vegetable oil or butter, for frying
- 1/4 tsp salt (or to taste)
- 1/4 tsp white pepper (or black pepper)
- Optional: 1/2 tsp (2.5 ml) soy sauce or fish sauce for extra umami
- Optional: 1 stalk spring onion, finely sliced (for garnish)
Instructions
- Crack the eggs into a bowl. Add salt, white pepper, and soy sauce (if using). Whisk vigorously with a fork or chopsticks until the yolks are fully broken and the mixture is slightly frothy—about 30 seconds. This aerates the eggs for a fluffier omelette.
- Heat a non-stick frying pan over medium heat. Add the oil or butter and swirl to coat the pan. The pan is ready when a drop of water sizzles and evaporates immediately.
- Pour the egg mixture into the pan. Let it sit undisturbed for about 15 seconds, then gently push the cooked edges toward the center with a spatula, tilting the pan to let the uncooked egg flow to the edges. Repeat this pushing and tilting for about 1–2 minutes, until the omelette is mostly set but still slightly runny on top.
- Place the cheese slices on one half of the omelette. Fold the other half over the cheese, using the spatula to create a half-moon shape. Press down lightly to seal.
- Cook for another 1–2 minutes per side, flipping carefully, until the cheese is fully melted and the omelette is golden brown on both sides. For a crispier exterior, cook an extra 30 seconds per side.
- Slide the egg cheese onto a plate. Garnish with spring onions if desired. Serve hot, cut into halves or slices.
Tips
- Use medium heat: Too high heat will brown the eggs before the cheese melts; too low will make the omelette rubbery. Medium is perfect.
- Don’t over-whisk: A few streaks of white are fine—over-whisking incorporates too much air, making the omelette puff up and then deflate.
- Cheese substitution: If you don’t have processed cheese, use 1/4 cup (30 g) shredded cheddar or mozzarella. The texture will be slightly less creamy but still delicious.
- Add-ins: For a heartier version, add 1/4 cup (40 g) diced cooked ham or 1 tbsp (15 ml) chopped chives to the egg mixture before cooking.
Serving Suggestions
Serve the egg cheese hot with a side of toasted white bread or a warm baguette. It also pairs well with a simple salad of sliced cucumbers and tomatoes, or with a bowl of steamed rice for a more filling meal. In Singapore, it’s often eaten as a snack or light breakfast with a cup of kopi (coffee with condensed milk) or teh tarik (pulled milk tea).
Variations
- Spicy: Add 1/2 tsp (2.5 ml) sambal oelek or chili crisp to the egg mixture before cooking.
- Herbed: Mix in 1 tbsp (15 ml) chopped fresh parsley, dill, or basil for a fresh twist.
- Cheese blend: Use a combination of cheddar and parmesan for a sharper flavor.
- Vegetable: Sauté 1/4 cup (40 g) diced bell pepper and onion in the pan before adding the eggs.
Storage and Reheating
Egg cheese is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the omelette in a non-stick pan over medium-low heat for 2–3 minutes per side, or microwave on a microwave-safe plate for 30–45 seconds. The texture will be slightly softer than fresh, but the flavor remains. Do not freeze, as the eggs will become watery and rubbery.
Frequently Asked Questions
Can I use egg whites only? Yes, use 6 egg whites (about 180 g / 6.3 oz) instead of 4 whole eggs. The omelette will be lower in fat and cholesterol, but slightly less rich. Add a pinch of turmeric for color if desired.
What cheese melts best? Processed cheese like American or cheddar singles melt the smoothest and give that classic street-food flavor. If using block cheese, grate it finely so it melts evenly.
Why is my omelette sticking? Make sure your pan is well-seasoned or non-stick, and that the oil is hot before adding the eggs. Also, let the eggs cook for a few seconds before moving them—this creates a non-stick barrier.
Can I add milk to the eggs? Yes, 1 tbsp (15 ml) of milk or cream per 2 eggs makes the omelette softer, but it also makes it more delicate and prone to breaking. If you add milk, reduce the heat slightly.
Is this safe to eat if I’m pregnant? Yes, as long as the eggs are fully cooked—no runny yolk. The USDA recommends cooking egg dishes to 160°F (71°C) to ensure safety. Use pasteurized cheese if you have concerns.
Can I make this ahead for a party? You can cook the omelette fully, then keep it warm in a 200°F (93°C) oven for up to 30 minutes. Wrap in foil to prevent drying.
Related
- Masa and Cheese Quesadillas: Easy Recipe
- Whipped Feta Dip: Easy Mediterranean Recipe
- Popcorn Recipe: Perfect Stovetop Kernels Every Time
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).