An Ode to Waffle House’s Skillet Cheese ‘N Eggs

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Photo courtesy of Waffle House

The next time you find yourself at a Waffle House, I recommend you 1.) Order eggs and 2.) Make them the Cheese N’ Eggs. Your life will be changed for the better. Not only are they cheesy, creamy, and wonderfully rich—they are the only menu item made in a cast-iron skillet. The cook-to-order wizards of the Waffle House kitchen decided to add individual cast-iron skillets to their kitchens to free up the other egg and omelet pans, and I’m so thankful they did. The eggs and cheese have the best surface to melt and marry their flavors together over high heat, which guarantees that the eggs won’t dry out and become rubbery from overcooking.

This gloriously simple dish made its way onto the menu in the 1970s. Since then, more than 164,980,986 orders of Cheese N’ Eggs have been cooked up at their restaurants across the country. Thank goodness for those clever line cooks who made this call to add cast-iron cooking to the Waffle House repertoire—my taste buds are forever in your debt.

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