Fluffy Scrambled Eggs With Cottage Cheese
These scrambled eggs are transformed with the simple addition of cottage cheese, creating an unbelievably fluffy, creamy, and protein-rich breakfast. Ready in just 10 minutes, it's a game-changer for your morning routine.
Equipment
- Medium non-stick skillet (8 or 10-inch)
- Silicone spatula or wooden spoon
- Medium mixing bowl
- Fork or whisk
Ingredients
- 4 large eggs preferably at room temperature
- 1/3 cup full-fat cottage cheese small curd, well-drained
- 1 tbsp unsalted butter divided
- 1/8 tsp kosher salt plus more to taste
- 1/8 tsp freshly ground black pepper plus more to taste
- 1 tbsp fresh chives finely chopped, for garnish
Instructions
- In a medium bowl, crack the 4 large eggs. Add the 1/3 cup of cottage cheese, 1/8 tsp kosher salt, and 1/8 tsp black pepper. Using a fork or whisk, beat the mixture vigorously for a full 60 seconds until it is completely homogenous and slightly frothy on top. This thorough incorporation is the key to a uniform, creamy texture.
- Place a medium non-stick skillet over medium-low heat. Add 1/2 tablespoon of the butter and let it melt, swirling to coat the pan. The pan should be warm, not sizzling hot. Pour in the egg and cottage cheese mixture. Let it sit undisturbed for 20-30 seconds to allow the bottom to just begin to set.
- Using a silicone spatula, begin gently pushing the eggs from the edges toward the center. Tilt the pan to let the uncooked egg run into the empty spaces. Continue this slow, gentle folding motion. The goal is to create large, soft curds. This process should take about 5-6 minutes total.
- When the eggs are mostly set but still look slightly wet and glossy (they will continue to cook off the heat), remove the skillet from the burner. Immediately add the remaining 1/2 tablespoon of cold butter and fold it in gently. The residual heat will melt the butter and finish cooking the eggs to perfect doneness.
- Transfer the scrambled eggs to warm plates immediately to stop the cooking. Garnish with the fresh chopped chives and an extra pinch of salt and pepper if desired. Serve right away while they are at their peak of fluffy, creamy perfection.
Notes
Chef's Tips:
• For the fluffiest texture, avoid over-stirring. Use slow, gentle folds.
• The most common mistake is cooking over too high a heat, which makes the eggs rubbery and can cause the cottage cheese to separate.
• Serve immediately on warmed plates to keep the eggs hot and prevent them from becoming watery.
Food Safety:
• Cook eggs until firm and no visible liquid egg remains to ensure food safety.
• Refrigerate leftovers within 2 hours of cooking.