Egg cheese at Clementi is a beloved hawker dish from the Clementi area in Singapore, featuring a fluffy omelette wrapped around a slice of processed cheese, often served with bread or rice. It’s a simple, comforting combination of savory eggs and creamy, melted cheese that has become a local favorite for breakfast or a quick snack. This recipe recreates that classic hawker stall experience at home, using easy-to-find ingredients and straightforward techniques.
Ingredients
- 4 large eggs
- 2 slices processed cheese (e.g., Kraft Singles) or cheddar cheese slices
- 1 tablespoon (15 ml) vegetable oil or butter
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper (optional)
- 1/2 teaspoon sesame oil (optional, for aroma)
- 1 stalk scallion, finely chopped (optional, for garnish)
Instructions
- Crack the eggs into a bowl. Add salt, white pepper (if using), and sesame oil (if using). Beat with a fork or whisk until the yolks and whites are completely combined and slightly frothy.
- Heat a non-stick skillet or frying pan over medium heat. Add the oil or butter and swirl to coat the bottom of the pan.
- Pour the beaten eggs into the hot pan. Tilt the pan to spread the eggs evenly into a thin, round layer.
- Let the eggs cook undisturbed for about 1-2 minutes, until the bottom is set and lightly golden. The top should still be slightly runny.
- Place the cheese slice(s) in the center of the omelette, on top of the still-slightly-runny egg.
- Using a spatula, fold the left side of the omelette over the cheese, then fold the right side over, creating a rectangular or triangular packet. Press gently to seal.
- Cook for another 30-60 seconds, flipping once, until the cheese is melted and the egg is fully cooked but still soft. The egg should be set and not runny.
- Slide the egg cheese onto a plate. Garnish with chopped scallions if desired. Serve immediately.
Tips
- Use a non-stick pan: This is crucial for a clean fold and easy release. If you only have a stainless steel pan, make sure it’s well-heated and oiled.
- Don’t overcook: The eggs should be just set, not browned or rubbery. Remove from heat while the center is still slightly soft, as it will continue to cook from residual heat.
- Cheese choice: Processed cheese melts smoothly and gives that classic hawker taste. If using cheddar, choose a young, mild cheddar for better melting. Grate it if using a block.
- Add-ins: For a heartier version, add a few slices of cooked ham or a sprinkle of shredded cooked chicken before folding.
Serving Suggestions
Serve the egg cheese hot, either on its own or with a side of toasted bread, a crusty baguette, or steamed rice. It also pairs well with a simple side salad or a bowl of soup. For a full breakfast, add some sliced tomatoes and a cup of coffee or tea.
Variations
- Spicy Egg Cheese: Add a drizzle of sriracha or chili sauce to the eggs before cooking, or serve with a side of chili for dipping.
- Vegetable Egg Cheese: Sauté some finely chopped onions, bell peppers, or spinach and add them to the eggs before pouring into the pan.
- Herb Egg Cheese: Stir in fresh herbs like chives, parsley, or dill into the beaten eggs for extra flavor.
- Cheese Swap: Try using mozzarella, provolone, or a smoked cheese for a different flavor profile.
Storage and Reheating
Egg cheese is best enjoyed fresh, right after cooking. If you have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. To reheat, place in a microwave for 30-45 seconds, or in a non-stick pan over low heat for a minute on each side. The texture will be slightly less fluffy, but it will still taste good. Do not freeze, as the texture will become watery and rubbery.
Frequently Asked Questions
What is egg cheese at Clementi? It’s a popular hawker dish from the Clementi area in Singapore, consisting of a folded omelette with melted cheese in the middle. It’s known for its simple, comforting flavor and is often eaten for breakfast or as a snack.
Can I use any type of cheese? Yes, you can use any cheese that melts well. Processed cheese like Kraft Singles is the most authentic, but cheddar, mozzarella, or a combination will work. Avoid hard cheeses like Parmesan, which don’t melt as smoothly.
Why does my omelette stick to the pan? This usually happens if the pan isn’t hot enough or if you’re not using enough oil/butter. Make sure the pan is well-heated and the fat is shimmering before adding the eggs. Also, a good non-stick pan is essential.
How do I know when the eggs are cooked? The eggs are done when they are set and no longer runny, but still soft and slightly moist. The cheese should be melted. Overcooking will make the eggs tough and dry.
Can I make this ahead of time? It’s not recommended, as the omelette will lose its fluffy texture and the cheese will harden. It’s best to make it fresh, as it takes less than 15 minutes.
Is this dish healthy? It’s a good source of protein from the eggs, but it’s also high in fat and sodium due to the cheese and oil. Enjoy it in moderation as part of a balanced diet.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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