Cottage Cheese Fluffy Eggs (Printer-Friendly)

Protein-packed fluffy eggs with creamy cottage cheese, perfect for a nutritious breakfast or brunch.

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (full fat)
03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# Steps:

01 - In a medium bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until well blended and slightly frothy.
02 - Heat unsalted butter in a nonstick skillet over medium-low heat until fully melted and lightly bubbling.
03 - Pour the egg mixture into the skillet and let it sit undisturbed for 20 seconds. Gently stir from the edges toward the center with a spatula.
04 - Continue cooking while stirring occasionally until eggs are softly set but still creamy, approximately 2 to 3 minutes.
05 - Remove from heat immediately, plate the eggs, and garnish with chopped chives or parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • The cottage cheese turns ordinary scrambled eggs into something cloud-like and impossibly creamy without any heaviness.
  • You're getting nearly 20 grams of protein in one small plate, which means you'll actually stay full through the morning.
  • It's ready in 10 minutes flat, which means this works just as well on a rushed weekday as it does for a leisurely weekend breakfast.
02 -
  • The biggest mistake is cooking on too high heat or stirring too frequently; you'll end up with small, rubbery curds instead of soft, creamy curds, which defeats the entire purpose.
  • Removing the eggs from heat while they still look slightly underdone is the single most important thing—they'll set perfectly while cooling on the plate, and you'll never have dry eggs again once you master this timing.
03 -
  • Medium-low heat is not a suggestion—it's the whole reason this works, giving you time to gently fold the eggs without overcooking them into submission.
  • If your cottage cheese is very wet or watery, drain it briefly in a fine-mesh sieve before whisking it in so you don't end up with a runny mixture that takes forever to cook.
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