Cottage Cheese Scrambled Eggs (Print View)

Protein-rich, creamy scrambled eggs with cottage cheese and fresh chives, fluffy and quick for two.

# 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

# How To Make It:

01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined and uniform in color.
02 - Gently stir in the cottage cheese and half of the chopped chives until evenly distributed throughout the egg mixture.
03 - Heat the butter in a nonstick skillet over medium-low heat. Allow it to melt completely until foamy but not browned.
04 - Pour the egg mixture into the skillet. Using a flexible spatula, gently stir and scrape the sides and bottom, folding the eggs until they begin to set but remain creamy and slightly loose, about 2 to 3 minutes.
05 - Remove the skillet from the heat while the eggs are still soft and slightly underdone. The residual heat will finish cooking them to a creamy consistency.
06 - Sprinkle the remaining chives over the eggs and serve immediately while hot.

# Expert Hints:

01 -
  • The cottage cheese creates these impossibly creamy little pockets throughout the eggs without needing a drop of heavy cream.
  • It doubles the protein of regular scrambled eggs, which means you stay full well past noon without even thinking about a snack.
02 -
  • Taking the eggs off the heat thirty seconds before you think they are done is the single most important step because residual heat will push them to perfection without crossing into overcooked territory.
  • Medium low heat sounds too cautious but it is exactly right because high heat toughens the egg proteins and makes them weep water instead of staying creamy.
03 -
  • Whisk the eggs right before cooking because letting them sit whipped introduces too much air and makes them puff up then collapse into a watery mess.
  • Use a silicone spatula instead of a wooden spoon because the flexibility lets you get right into the corners of the pan where the best curds form.

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