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Fried eggs with cheese in a frying pan

Fried Eggs with Cheese in a Skillet

Fast, easy, and delicious — perfect for breakfast! Fried eggs with cheese in a skillet are always a good idea. They're no trouble to make, especially if you know a few little tricks: the whites stay tender while the yolks stay runny. Adding cheese gives this everyday dish a savory twist.

katushafin

Recipe author

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Composition / ingredients

Servings:

Eggs

Hard cheese

Butter

Vegetable oil

Fresh herbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 16 g

Fats 61 % 25 g

Carbohydrates 0 % 0 g

252 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make fried eggs with cheese in a skillet? Gather your ingredients. Two eggs are enough for one serving, but mine were small, so I used three. A cheese that melts well works best. Choose good-quality cheese with no milk-fat substitutes.
Step 2:

Grate the cheese. I used the medium holes of a box grater, but the large holes work too — whatever you prefer.
Step 3:

Use a skillet of the right size — a 6–7 inch (15–18 cm) pan is plenty for one person. Mine is nonstick, but any skillet works. Melt the butter over low heat and add a little vegetable oil. That's the first secret to good fried eggs: butter can burn fast, but adding vegetable oil, which has a higher smoke point, prevents that. Heat the fat well.
Step 4:

Crack the eggs into the skillet. I make them sunny-side up, but you can scramble the whites and yolks together — whatever you like.
Step 5:

Turn the heat as low as it goes — that's the second secret to great fried eggs. Over high heat the whites cook faster than the yolks and can start to scorch. Once the whites set, add salt and pepper. Keep in mind the cheese is salty, so don't over-salt. I like freshly ground pepper.
Step 6:

How done the yolks get is up to you. I like mine runny, but you can cook them firmer — adjust to your taste. When the yolks are nearly done, sprinkle the cheese over the eggs. Cook for another 2–3 minutes, until the cheese melts. You can cover the skillet to melt the cheese faster, but the yolks may turn white — I always cook mine uncovered. Sprinkle the finished eggs with fresh herbs.

Serve the finished eggs right from the skillet, or slide them onto a plate.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
How can you tell if an egg is fresh? Crack it into a separate container. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread — it should be shiny, domed, and uniform.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, the point at which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with a few exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.