Cottage Cheese Scrambled Eggs (Print version)

Fluffy, protein-rich eggs folded with cottage cheese and chopped chives for a creamy, quick breakfast.

# What you'll need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/2 cup cottage cheese, full-fat or low-fat
03 - 1 tablespoon unsalted butter

→ Fresh Herbs & Seasoning

04 - 2 tablespoons fresh chives, finely chopped
05 - 1/4 teaspoon salt, or to taste
06 - 1/8 teaspoon freshly ground black pepper

# Method:

01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined and uniform in color.
02 - Fold in the cottage cheese and half of the chopped chives, stirring gently to distribute evenly without overmixing.
03 - Melt the butter in a nonstick skillet over medium-low heat. Wait until the butter is fully melted and begins to foam slightly.
04 - Pour the egg mixture into the skillet. Using a flexible spatula, gently stir and scrape the sides and bottom, folding the eggs as they begin to set. Cook for 2 to 3 minutes, keeping the eggs creamy and slightly loose.
05 - Remove the skillet from heat while the eggs are still soft and slightly underdone. The residual heat will finish cooking them to a perfect creamy consistency.
06 - Sprinkle the remaining chives over the scrambled eggs and serve immediately while warm.

# Expert advice:

01 -
  • The cottage cheese trick doubles the protein without any weird texture, making this the most satisfying breakfast you will eat all week.
  • It comes together in under ten minutes but tastes like something you would order at a cafe for sixteen dollars.
02 -
  • Cooking these over anything above medium low heat will give you rubbery, weeping eggs, so lower and slower is always the answer.
  • The eggs will keep cooking for another minute after you remove them from heat, so pulling them off early is the single most important step.
03 -
  • Let the eggs sit in the pan untouched for about fifteen seconds before your first stir, because that brief set makes larger, more satisfying curds.
  • A tiny splash of cream beaten into the eggs before cooking takes the richness to an entirely different level.

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