Egg and cheese are a classic pairing, and in the Bugis style of cooking, they are often combined with bold spices and rich sauces for a comforting, satisfying meal. These recipes are simple enough for a weeknight dinner but special enough to serve to guests. From a spicy stir-fry to a crispy fried egg sandwich, these dishes show how versatile this duo can be.
Ingredients
- 6 large eggs
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) grated cheddar cheese
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 red chilies, finely chopped (adjust to taste)
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) fish sauce (optional, for umami)
- 1/2 teaspoon (2.5 g) ground turmeric
- 1/2 teaspoon (2.5 g) ground coriander
- 1/4 teaspoon (1.25 g) ground black pepper
- 2 tablespoons (30 ml) vegetable oil
- 4 slices of bread (for sandwiches, if making them)
- Butter or margarine, for spreading
- Salt, to taste
Instructions
- In a large bowl, beat the eggs with soy sauce, fish sauce (if using), turmeric, coriander, black pepper, and a pinch of salt. Set aside.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and chilies, and cook for another minute until fragrant.
- Pour the beaten eggs into the skillet. Let them set for about 30 seconds, then gently stir with a spatula, pushing the cooked edges toward the center. Continue cooking, stirring occasionally, until the eggs are softly scrambled and almost cooked through, about 3-4 minutes.
- Reduce the heat to low. Sprinkle both cheeses over the eggs. Stir gently until the cheese is melted and the eggs are fully cooked but still moist. The internal temperature of the egg mixture should reach 160°F (71°C) as the safe minimum for egg dishes.
- If making sandwiches, toast the bread slices and spread with butter. Spoon the egg-cheese mixture onto four slices, top with the remaining slices, and press gently.
- Serve hot, directly from the skillet or as sandwiches.
Tips
- Cheese substitutes: If you don’t have mozzarella and cheddar, use any good melting cheese like Monterey Jack, Colby, or Gouda. Avoid aged cheeses that don’t melt well, like some Parmesan.
- Spice control: For a milder version, remove the seeds from the chilies or use only one chili. You can also add a pinch of sugar to balance the heat.
- Don’t overcook: Eggs continue to cook after you remove them from the heat. Take them off the stove when they are just set but still look slightly glossy; they will finish cooking in the residual heat.
- Make it ahead: You can prepare the egg mixture and chop all the vegetables the night before. Store in the refrigerator and cook the next day.
Serving Suggestions
Serve the egg and cheese scramble as a hearty breakfast with toast or rice. For a lunch or light dinner, pair it with a simple green salad or steamed vegetables. The sandwich version is great with a side of potato chips or a bowl of tomato soup.
Variations
- Bugis-style fried egg sandwich: Instead of scrambling, fry the eggs sunny-side up, then top with a slice of cheese and a drizzle of chili sauce before sandwiching between buttered toast.
- Add protein: Stir in cooked chicken, shrimp, or tofu along with the onions for a more substantial meal.
- Herb boost: Add a handful of chopped fresh cilantro or basil just before serving for a fresh, aromatic touch.
- Baked version: Pour the egg mixture into a greased baking dish, top with cheese, and bake at 350°F (175°C) for 15-20 minutes until set and golden.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The egg and cheese scramble will keep for up to 3 days. To reheat, place it in a skillet over medium-low heat, stirring occasionally, until hot and the cheese is melted again. You can also microwave individual portions for 1-2 minutes, but the texture will be softer. For sandwiches, reheat in a toaster oven or skillet to keep the bread crisp.
Frequently Asked Questions
Can I use egg whites only? Yes, you can use 6 egg whites instead of whole eggs. The dish will be lighter and lower in fat, but it will be less rich and the color will be paler.
What is the best cheese for this recipe? A combination of a good melting cheese like mozzarella and a flavorful cheese like cheddar works best. You can also use feta for a tangier taste, but it won’t melt as smoothly.
Can I make this dairy-free? Yes, use a dairy-free cheese alternative and replace the butter with a plant-based spread. Keep in mind that dairy-free cheeses may not melt the same way, so the texture will be different.
How do I know when the eggs are fully cooked? The eggs should be set and no longer runny. If you have a food thermometer, the internal temperature should read 160°F (71°C). If not, the eggs should look firm and slightly moist but not wet.
Can I add vegetables to this dish? Absolutely. Bell peppers, mushrooms, spinach, or tomatoes work well. Just cook them with the onions until they are tender before adding the eggs.
Is this dish very spicy? The heat comes from the chilies. You can control it by using fewer chilies or removing the seeds. For a completely mild version, omit the chilies entirely.
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
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