Cottage Cheese Scrambled Eggs
Cottage cheese folded into beaten eggs before cooking creates the creamiest, most protein-packed scrambled eggs imaginable. The curds melt into the eggs as they set, adding richness without the need for extra butter or cream.
Ingredients
- 6 large eggs
- 1/2 cup full-fat cottage cheese
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh chives, finely chopped
Instructions
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1
Crack 6 large eggs into a bowl. Add 1/2 cup full-fat cottage cheese, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk well until the eggs and cottage cheese are combined but small curds of cottage cheese are still visible.
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2
Heat a non-stick skillet over medium-low heat and add 1 tbsp unsalted butter. Let it melt and foam without browning.
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3
Pour the egg mixture into the skillet. Let the eggs sit undisturbed for 20 seconds until the edges just begin to set, then use a rubber spatula to gently push and fold the eggs from the edges toward the center in wide, slow strokes.
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4
Continue folding the eggs slowly, removing the pan from heat while the eggs are still slightly underdone and glossy. Residual heat will finish the cooking. The eggs should be soft, creamy, and just set.
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5
Plate immediately and scatter 2 tbsp finely chopped fresh chives on top. Serve at once.