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Cottage Cheese Scrambled Eggs Recipe
Ash Tyrrell

Cottage Cheese Scrambled Eggs Recipe

I started making cottage cheese scrambled eggs on a random Tuesday when I was too lazy to make a protein shake, and honestly, it changed my whole breakfast game. I whisked a scoop of cottage cheese into my eggs almost as an experiment, and the eggs came out softer, creamier, and way more filling than my usual scramble.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 4 large eggs – the base of the dish choose fresh eggs for the fluffiest texture
  • 1/2 cup cottage cheese – adds creaminess and a big protein boost small curd blends in best
  • 1 tablespoon milk optional – makes the eggs a touch softer, skip it if you want them richer
  • 1/4 teaspoon salt – balances the mild flavor of the cottage cheese
  • 1/8 teaspoon black pepper – adds a little warmth without overpowering the eggs
  • 1 teaspoon butter or oil spray – keeps the eggs from sticking and adds a light richness
  • Fresh herbs or chives optional – brightens the dish and adds a pop of color

Method
 

  1. Crack the eggs into your mixing bowl and add the cottage cheese right on top. Whisk everything together until you don't see big curds of cheese floating around anymore. I like to whisk for a good 30 seconds so the mixture turns pale and slightly frothy, which is what gives the eggs their fluffiness later.
  2. Sprinkle in the salt and pepper, then give it one more quick whisk. I've found that seasoning at this stage, rather than after cooking, spreads the flavor much more evenly through every bite. If I'm adding herbs, I stir those in now too.
  3. Warm your nonstick skillet over medium-low heat and add the butter or oil spray. I always wait until the butter is just melted and slightly foamy before pouring in the eggs, because a pan that's too hot will make the eggs rubbery instead of soft.
  4. Pour the egg mixture into the skillet and let it sit undisturbed for about 15 seconds. This lets the bottom start to set before you touch it, which actually helps build those soft, pillowy curds instead of a scrambled mess.
  5. Using your rubber spatula, gently push the eggs from the edges of the pan toward the center. Keep doing this in slow motions rather than stirring quickly. This step usually takes me about a minute and a half, and it's the key to getting that creamy, restaurant-style texture.
  6. Take the pan off the heat when the eggs still look slightly glossy and a little underdone. They'll keep cooking from the residual heat, so pulling them off a touch early prevents dry, overcooked eggs. Let them sit for 30 seconds before plating.

Notes

  • I always use small curd cottage cheese because it blends into the eggs much more smoothly than large curd.
  • I let my eggs sit at room temperature for a few minutes before whisking, since cold eggs straight from the fridge cook less evenly.
  • I keep my heat on medium-low the entire time, because I learned that high heat is what turns creamy eggs into dry, rubbery ones.
  • I whisk the cottage cheese in really well so I don't end up with random cheesy pockets throughout the eggs.
  • I always season before cooking instead of after, since it distributes the flavor so much better.