Soft, creamy scrambled eggs meet salty Filipino cheese. There’s something comforting about a plate of soft scrambled eggs in the morning, especially when paired with warm pandesal, garlic rice, or freshly sliced tomatoes. But adding kesong puti—a soft Filipino cheese traditionally made from carabao’s milk—turns this everyday breakfast into something richer, creamier, and unmistakably local.
The mild saltiness of kesong puti melts beautifully into fluffy eggs, creating a quick breakfast that feels both nostalgic and elevated. It’s a simple recipe that works whether you’re cooking a weekday breakfast in Manila, preparing brunch at home, or looking for new ways to use leftover kesong puti.
Best of all, this dish comes together in less than 15 minutes.
What Is Kesong Puti?
Kesong Puti is a soft, mildly salty Filipino cheese commonly made from carabao’s milk, though cow’s milk versions are also widely available today. It has a creamy, slightly tangy flavor that pairs especially well with eggs, bread, tomatoes, and native delicacies.
In the Philippines, kesong puti is often associated with provinces like Laguna, Bulacan, and Cavite, where traditional cheesemaking remains part of local food culture.
Recipe Tips
- Cook low and slow.
- Don’t overmix.
- Add cheese towards the end.
- Use fresh eggs.
Substitutions & Alternatives
No kesong puti? Try these alternatives, instead: feta cheese which is saltier and tangier or ricotta cheese for its milder and creamier texture. For more budget-friendly options, you may also use cream cheese for a richer, more savory scrambled eggs or ricotta cheese for a lighter, healthier option.
Butter is also a good substitute for olive oil, just make sure to keep the heat on low so as not to burn the butter.
Need a more filling breakfast? You can easily mix in readily available ingredients that you may already have in your pantry such as mushrooms, spinach, bacon or ham. Caramelized onions and chili flakes are also great additions that add depth flavor to this creamy scrambled egg.
Storage
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. To reheat leftovers, place in a nonstick pan over low heat or microwave in short intervals. Add a splash of milk before reheating to help restore moisture.
