Egg cheese bread is a beloved local breakfast and snack found in Choa Chu Kang and across Singapore—a soft, slightly sweet bun filled or topped with a savory egg and cheese mixture that turns golden and bubbling after baking. It works beautifully because the rich, custardy egg filling contrasts with the pillowy bread, and the cheese adds a salty, stretchy finish. This recipe gives you that same bakery-style treat at home, using a straightforward enriched dough and a simple filling.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour, plus extra for dusting
- 2 ¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- 1 large egg, beaten
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- ¼ cup (60 g) unsalted butter, softened
- For the egg cheese filling:
- 4 large eggs
- ½ cup (50 g) shredded cheddar cheese, plus ¼ cup (25 g) for topping
- 2 tbsp (30 ml) milk
- ¼ tsp salt
- â…› tsp white pepper
- 1 tbsp (15 g) butter, melted, for brushing
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, sugar, and salt. Add the beaten egg and warm milk. Mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. Add the softened butter and continue kneading for another 5–7 minutes, until the butter is fully incorporated and the dough is soft and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 8 minutes total.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the filling: While the dough rises, whisk together the 4 eggs, ½ cup (50 g) shredded cheddar, milk, salt, and white pepper in a small bowl. Set aside.
- Shape the buns: Punch down the risen dough. Divide it into 8 equal pieces (about 80 g each). Roll each piece into a ball, then flatten into a 4-inch (10 cm) round. Place the rounds on a baking sheet lined with parchment paper, spacing them 2 inches (5 cm) apart.
- Create the wells: Use the back of a spoon or your thumb to press a deep well in the center of each dough round, leaving a ½-inch (1 cm) rim around the edge. The well should be large enough to hold about 2 tablespoons of filling.
- Second rise: Cover the shaped buns loosely with plastic wrap and let rise for 20 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Fill and bake: Gently spoon the egg mixture into each well, dividing it evenly among the 8 buns. Sprinkle the remaining ¼ cup (25 g) of cheddar cheese on top of each.
- Bake: Place the baking sheet in the preheated oven and bake for 20–25 minutes, until the bread is golden brown and the filling is set and slightly puffed. The egg filling must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer inserted into the center of the filling.
- Finish: Remove from the oven and immediately brush the warm bread edges with melted butter for a soft, glossy crust. Let cool on the baking sheet for 5 minutes before serving warm.
Tips
- Use bread flour: Bread flour gives the buns a chewier, more bakery-like texture. All-purpose flour works, but the buns will be slightly softer and less structured.
- Don’t overfill: The egg mixture expands as it bakes. If you overfill the wells, the filling will spill over the edges. Leave a small gap at the top of each well.
- Check the filling temperature: The filling should be fully set and reach 160°F (71°C) in the center. If the bread is browning too quickly but the filling isn’t done, loosely cover the baking sheet with foil for the last 5 minutes.
- Make ahead: You can prepare the dough the night before. After the first rise, punch it down, cover, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before shaping and proceeding with the recipe.
Serving Suggestions
Serve these egg cheese buns warm, straight from the oven, as a hearty breakfast or an afternoon tea snack. They pair wonderfully with a cup of kopi (local coffee) or teh tarik. For a more substantial meal, serve them alongside a fresh fruit salad or a bowl of hot soup. They are also delicious sliced in half and lightly toasted the next day.
Variations
- Ham and cheese: Add ¼ cup (40 g) finely diced cooked ham to the egg filling for a savory, smoky twist.
- Spicy version: Add 1 finely chopped bird’s eye chili (or ½ tsp chili flakes) to the egg mixture for a local kick.
- Mozzarella swap: Replace half of the cheddar with shredded mozzarella for a stretchier, milder cheese pull.
- Sweet-savory: Brush the baked buns with a little honey or maple syrup mixed with butter for a subtle sweetness that complements the salty cheese.
Storage and Reheating
Store any leftover egg cheese buns in an airtight container in the refrigerator for up to 3 days. To reheat, place a bun on a microwave-safe plate and microwave for 20–30 seconds, or until warm. For a crispier exterior, reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes. These buns are best eaten within 2 days, as the egg filling can become rubbery when reheated multiple times. Do not leave them at room temperature for more than 2 hours after baking.
Frequently Asked Questions
Can I use a bread machine to make the dough? Yes, you can. Add the ingredients to your bread machine in the order recommended by the manufacturer and select the dough cycle. Once the cycle is complete, proceed with shaping and filling as directed.
Why did my filling overflow? The most common cause is overfilling the wells. The egg mixture puffs up during baking. Also, make sure your wells are deep enough—if they are too shallow, the filling will spill over the sides. Use about 2 tablespoons of filling per bun.
Can I freeze these buns? Yes, but it’s best to freeze them before baking. Assemble the filled buns, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag and store for up to 1 month. Bake from frozen at 375°F (190°C) for 30–35 minutes, adding 5 minutes to the baking time. Baked buns can also be frozen, but the texture of the egg will change slightly upon reheating.
What if I don’t have bread flour? All-purpose flour is a fine substitute. The buns will be slightly less chewy and a bit more tender. You may need to reduce the milk by 1–2 tablespoons, as all-purpose flour absorbs less liquid than bread flour.
Can I make this as one large loaf instead of individual buns? Absolutely. After the first rise, roll the dough into a large rectangle, spread the egg filling over it (leaving a border), roll it up like a Swiss roll, and place it seam-side down in a greased loaf pan. Bake at 375°F (190°C) for 35–40 minutes, checking that the center reaches 160°F (71°C).
Is it safe to eat if the egg looks slightly soft? No. The egg filling must be fully cooked and reach a safe minimum internal temperature of 160°F (71°C). If it looks soft or runny, return the buns to the oven and bake for another 5 minutes, then check the temperature again.
Related
- Fried Cheese Quesadilla: Crispy, Gooey & Easy
- Garlic Knots and Cheese Dip: Easy Pull-Apart Recipe
- Frozen Mini Hot Dogs: Easy Recipe & Reheating Tips
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).