scramble and the omelet, or if you're feeling ambitious, the soufflé. For ingredient-heavy egg dishes, there are so many great cheeses to choose from, like feta, fresh goat cheese, or really sharp pecorino. Similarly, the salty, punchy attitude of a cheddar, gouda, or blue, will compete with the eggs for center stage. And while these cheeses surely have their place in the egg world, we're looking more for the creamy, buttery cheeses when it's the egg itself you want to praise. The following suggestions have the ability to become one with your eggs and to recede into the background, offering exactly the right backdrop of fat and salt against which the eggs themselves can pop. Our favorites:
- Morbier- slightly stinky, creamy like milk, and mild
- Pleasant Ridge Reserve- meltable, nutty, and rich
- Comte- like golden butter, semi-firm, and is itself quite egg-y, in that cooked butter, souffle-y kind of way
- Parmigiano Reggiano- go easier on the salt you add if you decide to use parm. Although highly effective within your scramble, it can overpower if you overdo.
- Gruyere- a classic melter, as effective on your eggs as on your burger
- Ossau Vielle- sweet, milky, and floral, with none of the sheepy funk you often get from sheep milk cheese
- Fontina- looses a bit of its mildness when it's melted, becoming a rich and very savory cheese, but not too strong