Egg cheese stalls are a beloved fixture in Singapore’s hawker centres, and Jurong East is home to some of the best. These stalls serve up sizzling plates of eggs and melted cheese, often paired with bread, rice, or noodles, creating a comforting and indulgent meal that’s perfect any time of day. This guide covers what to expect, how to order, and how to recreate the experience at home.
Ingredients
- 4 large eggs
- 2 slices of processed cheddar cheese (or 1/2 cup / 50 g shredded cheddar)
- 2 tablespoons (30 ml) unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 4 slices of white bread (or 2 cups / 200 g cooked rice, for a rice version)
- Optional: 1/2 cup (50 g) shredded mozzarella for extra stretch
- Optional: 1 tablespoon (15 ml) soy sauce for seasoning
Instructions
- Melt the butter in a non-stick skillet over medium heat. Swirl to coat the pan.
- Crack the eggs directly into the skillet. Season with salt and white pepper. Let them cook undisturbed for about 1 minute until the whites are just set.
- Place the cheese slices (or shredded cheese) on top of the eggs. If using mozzarella, sprinkle it evenly.
- Cover the skillet with a lid and cook for another 2–3 minutes, until the cheese melts and the eggs are cooked to your liking. For a runny yolk, remove from heat when the whites are set but yolks are still soft. For firmer eggs, cook an additional 1–2 minutes.
- If making a sandwich, toast the bread slices while the eggs cook. Place the cooked egg-cheese mixture between two slices of bread.
- If serving with rice, spoon the egg-cheese mixture over hot cooked rice. Drizzle with soy sauce if desired.
- Serve immediately while hot and cheese is still melted.
Tips
- Cheese choice: Processed cheese melts smoothly and gives that classic hawker taste. For a sharper flavor, use aged cheddar. For extra gooeyness, add mozzarella.
- Don’t overcook: Eggs continue to cook after you remove them from heat. Take them off the stove just before they reach your desired doneness.
- Use low heat: Medium-low heat prevents the eggs from browning too quickly and keeps them tender.
- Customize your base: The egg-cheese mixture works equally well over noodles, in a crusty baguette, or even as a topping for burgers.
Serving Suggestions
Serve the egg cheese hot, straight from the pan. For a full meal, pair it with a side of sweet chili sauce or a drizzle of ketchup. A cup of kopi (Singaporean coffee) or teh tarik (pulled milk tea) makes a great beverage companion. For a heartier plate, add a side of crispy hash browns or a simple green salad.
Variations
- Spicy: Add a chopped bird’s eye chili or a teaspoon of sambal oelek to the eggs before cooking.
- Herby: Sprinkle fresh chives, spring onions, or parsley over the finished dish.
- Meaty: Add crispy bacon bits, ham, or luncheon meat (Spam) for a more substantial meal.
- Veggie: Sauté mushrooms, spinach, or tomatoes in the skillet before adding the eggs.
Storage and Reheating
Egg cheese is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the egg cheese in a microwave-safe dish and heat in 30-second intervals until hot, or reheat in a skillet over low heat for 2–3 minutes. Note that the texture may become slightly rubbery upon reheating.
Frequently Asked Questions
What kind of cheese do hawker stalls use?
Most stalls use processed cheese slices (like Kraft singles) because they melt quickly and have a mild, creamy flavor. Some may use a blend of cheddar and mozzarella for extra stretch.
Can I use fresh cheddar instead of processed?
Yes, but fresh cheddar doesn’t melt as smoothly and may separate if overheated. Shred it finely and use low heat to get a smoother melt.
How do I get a runny yolk?
Cook the eggs on medium heat, cover the pan, and remove from heat as soon as the whites are set but the yolks are still soft. The residual heat will finish cooking without hardening the yolks.
Is this dish healthy?
It’s a good source of protein and calcium, but it’s also high in fat and sodium due to the cheese and butter. Enjoy it in moderation as part of a balanced diet.
Can I make it without butter?
Yes, you can use cooking oil or a non-stick spray. Butter adds flavor, but oil works fine.
What’s the best bread for this?
Thick-cut white bread or brioche works well because it holds up to the moist filling. You can also use whole grain for a healthier option.
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