Description
Master the viral Cottage Cheese Scrambled Eggs! This recipe creates fluffy, creamy, high-protein eggs by blending them with cottage cheese, perfect for quick, satisfying breakfasts.
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese (small curd or whipped; 2% or 4% fat recommended)
- 1 tbsp unsalted butter or olive oil
- 1/8 tsp sea salt (plus more to finish)
- 1/8 tsp black pepper (freshly cracked)
- 1 tbsp fresh chives, finely chopped (optional garnish)
Instructions
- Crack the eggs into a medium mixing bowl and add the cottage cheese.
- Whisk the mixture vigorously for 30–45 seconds until the yolks and whites are fully combined and the cottage cheese is well-distributed. Pulse in a blender for 10 seconds for a smooth texture.
- Heat a non-stick skillet over low to medium-low heat and add the butter, allowing it to melt and coat the bottom evenly.
- Pour the egg mixture into the skillet; let it sit undisturbed for about 30 seconds until the edges begin to set.
- Use a silicone spatula to gently push the eggs from the edges toward the center, forming large, soft curds.
- Continue to fold the eggs gently for 2–4 minutes, removing the pan from the heat slightly before they look fully done.
- Remove from heat when cooked to an internal temperature of 160°F (71°C) or until no visible liquid egg remains.
- Season immediately with salt and pepper, garnish with fresh chives, and serve warm.
Notes
- Blend the mixture first if you dislike the texture of cottage cheese curds; this creates extra fluffy eggs.
- Cook on low heat; high heat separates the whey, causing watery eggs.
- Season at the end of cooking to keep the eggs tender and moist.
- Store leftovers in an airtight container for up to 2 days in the fridge.
- Do not freeze, as the cottage cheese texture separates upon thawing.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Scrambling
- Cuisine: American