Description
Creamy scrambled eggs made with cottage cheese for added protein and the most incredible fluffy texture. This easy 5-minute breakfast recipe uses just 5 simple ingredients and creates restaurant-quality eggs at home. Perfect for busy mornings when you want something special and satisfying.
Ingredients
For the Eggs (2 servings):
- 4 large eggs (the fresher, the better)
- ½ cup cottage cheese (full-fat makes them extra luxurious, but low-fat works too)
- Salt, to taste (I use about ¼ teaspoon)
- Black pepper, to taste (freshly cracked is lovely)
- Olive oil or cooking spray (just enough to coat the pan)
Instructions
Crack your eggs into a medium bowl. Add the cottage cheese, a good pinch of salt, and a few grinds of black pepper. Now whisk it all together until everything’s combined—don’t worry if it looks a little chunky from the cottage cheese curds. That’s exactly what you want! Those little pockets will create the most amazing creamy texture as they cook.
Set your nonstick skillet over medium-low heat and let it warm up for about a minute. This is important—we’re not rushing these eggs. Give your pan a light coating of olive oil or a quick spritz of cooking spray. You want just enough to prevent sticking without making the eggs greasy.
Pour your egg mixture into the warm pan and here’s the trick: resist the urge to immediately start stirring. Let those eggs sit undisturbed for about 10-15 seconds. This gives them a chance to start setting on the bottom, which creates those beautiful soft curds.
Now comes the magic. Using your spatula, gently push the eggs from the edges toward the center, then fold them over on themselves. It’s more of a folding motion than stirring—like you’re tucking them in. Keep doing this slowly and patiently for about 1½ to 2 minutes.
Here’s the secret to perfect eggs: take them off the heat when they still look slightly underdone. They should be softly set and a little glossy, with just a bit of moisture still visible. They’ll continue cooking from their own heat for another 30 seconds or so. Trust me on this one—slightly underdone in the pan means perfectly creamy on the plate.
Slide those gorgeous eggs onto your plate right away.
Notes
- Don’t over-whisk – A few lumps of cottage cheese are good; they create those creamy pockets
- Keep the heat low – If your eggs are sizzling, your pan is too hot
- Use a rubber spatula – Metal can be too harsh and break up the curds too much
- Season at the start – Salt added before cooking actually makes eggs more tender
- Want them extra smooth? – Blend the egg mixture in a blender for 10 seconds before cooking
- Common mistake to avoid – Don’t crowd the pan; if doubling the recipe, use a larger skillet
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American