{"id":33963,"date":"2018-05-12T07:45:39","date_gmt":"2018-05-12T11:45:39","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33963"},"modified":"2018-05-08T15:07:59","modified_gmt":"2018-05-08T19:07:59","slug":"great-28-cheese-eggs","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-cheese-eggs\/","title":{"rendered":"Great 28: Cheese + Eggs"},"content":{"rendered":"

A<\/span>ccording to French culinary folklore, the 100 pleats in a traditional chef\u2019s hat (toque) indicate the number of ways to prepare an egg that a skilled chef should master. While the precise number of possible preparations is open to debate, the multifaceted applications of the egg are widely heralded by professional and amateur cooks alike. \u201cEggs are one of the most incredible ingredients you have in the kitchen,\u201d says Luxembourg-based private chef Leonardo De Paoli. \u201cThey are so versatile \u2014they can be a dish by themselves, or part of a dish and you don\u2019t even know they\u2019re there. Savory, sweet…you could have a whole menu made of eggs.”<\/p>\n

Affordable and packed with protein, the indispensable egg is a perfect partner for cheese. “They are natural allies\u2014they bring out the best flavor and texture in each other,” says New York-based cheese chef and ACS CCP Rachel Freier. “Think of a classic cheese souffl\u00e9: perfection!” The following preparations bring pairing possibilities to new heights.<\/p>\n

Eggs in Purgatory<\/h2>\n

The name of the Neapolitan staple uova in purgatorio<\/em>, or eggs in purgatory, likely alludes to the red pepper flakes that heat up this dish. The simple-to-make combination of eggs cooked in a fiery tomato sauce on the stovetop is enhanced with the unconventional addition of cheese. De Paoli suggests adding chunks of aged provolone or zesty Gorgonzola Piccante, then finishing in the oven. \u201cThe Gorgonzola Piccante has a funkiness and a more complex spiciness compared to that of the red pepper flakes in the sauce,\u201d he says.<\/p>\n

Recommended Pairings <\/em>
\nGorgonzola Piccante PDO<\/a><\/strong> + eggs in purgatory<\/em>
\nAzienda Querceta Provolone Stagionato<\/strong><\/a> + eggs in purgatory<\/em><\/p>\n

Deviled Eggs<\/h2>\n

A cheesy riff on this classic is a surefire way to up your appetizer game at your next party. In her version of deviled eggs, Rachel Freier loses the typical mayonnaise and mustard, and instead mixes in a ripe, gooey cheese like Harbison with the hard-boiled yolks. \u201cHarbison has the consistency of mayo, with a lot more flavor,\u201d she says. \u201cThose mustardy and spruce notes add another dimension.\u201d Other earthy, mushroomy, bloomy rinds also work well here. No salt is necessary; add an optional touch of paprika or cayenne pepper to the yolk mixture to taste.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Jasper Hill Farm Harbison<\/strong><\/a> + deviled eggs
\nLe Pommier Camembert<\/strong><\/a> + deviled eggs<\/p>\n

Eggs Benedict<\/h2>\n

Hollandaise is a hallmark of this decadent brunch favorite, but swapping it with a cheesy sabayon adds complexity (to make your own, see recipe below). De Paoli\u2019s go-to sabayon cheese is Pecorino Romano because of its sharp and salty flavor profile. \u201cYou have this very refined dish, but now there\u2019s a wild punch to it,\u201d he says. Any hard, aged cheese with a robust flavor will shine in this rendition as well\u2014experiment with Alpine-style wheels such as Roth Grand Cru Reserve.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Pecorino Romano PDO<\/a> <\/strong>+ eggs benedict
\nRoth Cheese Grand Cru Reserve<\/strong> + eggs benedict<\/p>\n

\n

Savory Sabayon:<\/strong> Whisk 2 yolks and 3 whole eggs in a metal bowl, along with 2 tablespoons of fortified sweet wine and 1\u20443 cup of grated cheese. Continue whisking over a double boiler until the mixture is thick and frothy (a thermometer should reach about 150\u00b0F).<\/p>\n

\n

ON THE MENU: Curio, New Orleans
\n<\/strong>“A brunch burger with Gruy\u00e8re and a fried egg. Since Gruy\u00e8re is such a good melting cheese, when the egg yolks burst, it creates a saucelike texture that\u2019s salty and nutty\u2014it really enhances the flavor of the burger.” \u2014 Steven Marsella, culinary director<\/p>\n

Photography by Oksana_Slepko\/shutterstock.com<\/em><\/p>\n

The Great 28 is featured in our annual Cheese Pairings issue<\/a>. <\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

Scramble things up with these cheesy combinations.<\/p>\n","protected":false},"author":95,"featured_media":33967,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[61,1035,1057,3184,3188,3185,3187,3186,3191,3189,2266,3192,3190],"coauthors":[579],"class_list":["post-33963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-breakfast","tag-brunch","tag-camembert","tag-cheese-and-eggs","tag-cheesy-brunch","tag-cheesy-eggs","tag-cheesy-eggs-benedict","tag-eggs-in-purgatory","tag-gorgonzola-piccante","tag-jasper-hill-harbison","tag-pecorino-romano","tag-provolone-stagionato","tag-roth-grand-cru-reserve"],"acf":[],"yoast_head":"\nHow to Pair Cheese and eggs<\/title>\n<meta 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