Cottage Cheese Scrambled Eggs
10 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
vegetarian
Recipe by Eunice
Introduction
Cottage cheese scrambled eggs come out ultra creamy and fluffy with a solid protein boost, not those sad dry curds.
Perfect for quick weekday breakfasts, post-workout fuel, or an easy brunch, the mild tang melts into buttery eggs that stay soft and well seasoned.
Ingredients (2 servings)
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Ingredients:
- 4 large eggs large eggs 4 ct
- ½ cup whole-milk cottage cheese whole-milk cottage cheese 3.85 oz
- ¼ tsp salt salt
- ⅛ tsp black pepper black peppercorns (for black pepper)
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
How to Make Cottage Cheese Scrambled Eggs
-
Whisk the base
Crack the eggs into a bowl, add the salt and pepper, and whisk until fully streak-free and lightly foamy.
Stir in the cottage cheese; if it looks very wet, drain or blot it first, or blitz the eggs and cottage cheese with an immersion blender for 5 to 10 seconds for a silkier texture.
-
Heat the pan right
Set a nonstick or well-seasoned skillet over medium-low heat and melt the butter until it foams but does not brown.
-
Cook low and slow
Pour in the egg mixture and let it sit for about 10 seconds until the edges barely set.
Use a silicone spatula to gently push from the edges toward the center, forming soft curds and sweeping the surface every few seconds so nothing sticks.
Keep the heat low and cook until the eggs are about 80 percent set and still glossy, 2 to 3 minutes.
-
Finish off-heat
Pull the pan off the burner and let carryover heat finish the eggs until just set and creamy, 30 to 60 seconds.
Taste, adjust seasoning if needed, and serve immediately while they are still luscious.
Substitutions
- Replace cottage cheese with full-fat ricotta
- Strain ricotta in a fine sieve for 10 minutes, then fold it into the eggs for an ultra-smooth, slightly sweeter, less tangy scramble that stays plush.
- Replace butter with ghee or olive oil
- Ghee brings a toasted, nutty aroma and higher heat tolerance for extra-supple curds, while good olive oil adds a clean, fruity note that keeps things light.
- Replace salt with white miso
- Whisk 1 teaspoon white miso into the eggs and skip or reduce the salt for deep savory oomph and a subtle sweetness that plays beautifully with the curds.
Tips
- Blend for cloud-like curds
- A quick 5 to 10 second blitz with an immersion blender makes the cottage cheese disappear into the eggs for a silky, custardy scramble that still feels rich.
- Choose the right pan size
- Use an 8-inch nonstick for 4 eggs so the mixture is deep enough to stay moist and not spread thin and dry out.
- Master heat control
- Keep it at medium-low and take the pan off the heat before the eggs fully set because carryover heat does the last bit of cooking without turning them rubbery.
- Manage moisture
- If your cottage cheese is extra watery, drain it briefly or press it in a sieve, and let the finished eggs rest in the pan for 15 seconds so any excess steam settles.
- Push and fold, do not chop
- Use a soft silicone spatula to gently sweep and fold in broad strokes which builds tender ribbons instead of breaking the curds into dry crumbs.
- Savory boost, my way
- Whisk in a tiny pinch of chicken bouillon powder or a teaspoon of sofrito to the eggs before cooking for layered flavor that tastes like you worked harder than you did.
Nutrition Facts *
| Energy | 236 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 16 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My eggs turned watery. What went wrong and how do I fix it next time?
- Cottage cheese can carry extra whey, so drain or blot it first, keep the heat low, and stop cooking while still glossy so residual heat sets the curds instead of weeping.
- The eggs came out rubbery. How do I keep them soft?
- Your pan was too hot or you cooked too long, so drop to medium-low, move the eggs gently, and pull the pan off the heat when they are just shy of done.
- Can I add vegetables without making the eggs soggy?
- Yes, but cook veggies separately to drive off moisture, then fold them in at the very end so the eggs stay creamy.
- Can I make this with egg whites only?
- Yes, use 6 egg whites and add an extra teaspoon of butter or a splash of cream to replace lost fat, and cook even gentler because whites set fast.
- How do I scale this for a crowd?
- Cook in batches using an 8 to 10 inch pan per 4 to 6 eggs, slide each batch into a warm bowl, and cover loosely so the steam does not overcook them.
Serving Suggestions
Breakfast loves a little swagger, so hit these eggs with chives, a dusting of smoked paprika, and a drizzle of chili crisp, then pile onto buttered sourdough or a toasted bagel.
Feeling extra New York, fold in flaked hot-smoked salmon and a squeeze of lemon, or spoon the eggs into warm tortillas with salsa verde for a quick, bodega-level breakfast taco.
More pairings:
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