Egg Cheese
Egg Cheese is a creamy, custard-like dairy treat with a mild flavor, perfect for breakfast or snack, served with bread and syrup for a delightful experience.
Ingredients
Instructions
- Using a heavy pan, heat the milk to near boiling.
- Beat the eggs until blended well.
- Add buttermilk, salt, and sugar to the eggs and beat again until blended.
- Slowly pour the egg mixture into the hot milk, stirring slowly with a wooden spoon.
- Allow the mixture to heat again for a few minutes, stirring slowly until it starts to separate.
- When whey starts to form, pour the mixture into a fine wire strainer to drain.
- After draining, set in the refrigerator to chill.
- Serve with bread and syrup or plain with syrup.
Tips & Substitutions
To achieve the best texture, ensure the milk is heated just to near boiling and not boiling, as it can affect the separation process. If you don't have buttermilk, you can substitute with a mixture of regular milk and a splash of vinegar or lemon juice. For a creamier consistency, consider adding an extra egg or reducing the heat when mixing to prevent curdling.
Serving Suggestions
This egg cheese pairs beautifully with toasted bread and a drizzle of syrup, making it a delightful breakfast or brunch option. For a savory twist, serve alongside Pepperoncini Cream Cheese Dip as a spread. It can also be enjoyed as a topping for salads or incorporated into omelets for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently to maintain its creamy texture. Avoid microwaving as it may cause the cheese to become grainy.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Cheese contains roughly 715 calories, with 23g protein, 114g carbohydrates, and 21g fat. It is an excellent source of calcium (57% of the Daily Value), vitamin C (48% of the Daily Value), and protein (46% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 962mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but the texture and creaminess may be slightly different. Whole milk provides a richer flavor and creamier consistency, which enhances the dish. If you opt for lower fat options, consider adding a bit of heavy cream to compensate.
What can I do with the leftover whey?
Leftover whey can be used in various ways! It’s great in smoothies, pancakes, or as a base for soups and sauces. You can also use it to cook grains or incorporate it into bread recipes for added nutrition.
Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it primarily consists of dairy and eggs. However, for those who avoid eggs, you could experiment with egg substitutes like silken tofu or a commercial egg replacer, though the texture may vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).