Cheese Baked Egg | IDDSI Level 5 Recipe

IDDSI Level 5 (Minced & Moist) | 20 minutes | Easy

芝士焗蛋 (cheese baked egg) is a gently baked egg preparation in which beaten egg is combined with a small amount of cream and seasoning, poured into a ramekin, topped with grated cheese, and baked in a water bath until the surface is lightly golden and the interior is just-set and yielding. The water bath (bain-marie) is the critical step: it ensures gentle, even heat distribution that prevents over-cooking and keeps the egg texture at a soft, yielding Level 5 consistency. Melted cheese adds flavour, fat and additional protein.

Ingredients (2 servings)

Main:

• 3 large eggs
• 2 tablespoons single cream or full-fat milk
• 30g grated cheese (cheddar, Emmental or Gruyère)
• 1 teaspoon unsalted butter (for greasing ramekins)

Seasoning:

• Pinch of salt
• White pepper to taste
• Pinch of paprika or dried thyme (optional, for flavour)

Method

1. Preheat oven to 160°C (fan-assisted 150°C). Grease two 150ml ramekins with butter.
2. Break eggs into a bowl; add cream, salt, white pepper and herbs/spices if using. Beat gently until combined — do not over-beat (you want to avoid excess air bubbles).
3. Pour egg mixture evenly into the two greased ramekins, filling to approximately 80% capacity.
4. Scatter grated cheese evenly over the surface.
5. Place ramekins in a deep baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins (bain-marie / water bath).
6. Bake in the preheated oven for 15–18 minutes until the surface is lightly golden and the egg is just-set — it should jiggle slightly in the centre but not be liquid.
7. Remove from oven; lift ramekins out of water bath carefully. Rest for 2 minutes before serving.

Texture Test

IDDSI Level 5 (Minced & Moist) confirmation: The baked egg should be soft throughout and separate into small, moist pieces under the side of a fork with minimal pressure. No knife is required. The cheese topping should be fully melted and integrated into the surface. The interior should be moist, not rubbery — there should be no rebound when pressed with a fork.

If the texture is too firm (rubbery or springy), the egg was over-cooked. Reduce baking time by 2 minutes next time, or reduce oven temperature.

Safety Notes

Water bath is mandatory — baking without a water bath will over-cook the exterior before the interior sets, producing a rubbery Level 6+ texture.

Checking doneness — gently shake the ramekin; the egg should jiggle slightly at the centre but not flow. If it flows freely, return to oven for 2 more minutes.

Cheese sodium — hard cheeses are high in sodium; use a moderate amount and do not add extra salt for residents with hypertension.

Dairy allergy — not suitable for residents with dairy allergy; substitute with plant-based cheese alternative and oat cream.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh eggs: universally available at any supermarket. Salted or preserved eggs (century egg / 皮蛋): East Asian grocers including Wing Yip, See Woo, H Mart, and T&T.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 195 kcal per serving (one ramekin), 14g protein, 14g fat. Eggs are among the most nutrient-dense protein sources available: one serving provides meaningful amounts of all essential amino acids, plus vitamin D, B12, riboflavin, selenium and choline. Cheese adds calcium, saturated fat and additional protein. This is a high-protein, moderate-calorie preparation suitable for residents requiring protein supplementation within a small meal volume.

Cultural Note

Baked egg (焗蛋) in various forms appears across Hong Kong’s Western-influenced café culture — from hotel breakfast buffets to the humble cha chaan teng breakfast set. The addition of cheese elevates it into a dish familiar from Hong Kong’s unique East-meets-West food identity. For elderly residents who grew up eating Western-style breakfasts at local cafes, this dish carries a warm, specific memory — a connection to a certain kind of Hong Kong morning that no clinical formula can recreate.