Scrambled Eggs with Cottage Cheese
Submitted by oceras
Cottage cheese scrambled eggs that cook up creamy and high in protein. A knob of browned butter and low, slow stirring keep the curds soft and custardy instead of dry and rubbery.
YIELD
2 servingsPREP
4 minCOOK
4 minREADY
Stirring cottage cheese into your scrambled eggs sounds odd until you try it. As the eggs set, the cottage cheese melts into soft pockets that keep everything creamy and custardy, and it quietly bumps up the protein with no real effort.
Two small moves make all the difference. First, let the butter brown lightly before the eggs go in; those toasty milk solids add a nutty depth most scrambles never get. Second, keep the heat moderate and pull the eggs gently from the edges toward the center instead of stirring constantly, which gives you big, tender folds rather than dry crumbs.
Keep it simple the first time around; the cottage cheese and browned butter are plenty.
Pro Tips
- Don’t crank the heat. Eggs cooked low and slow stay soft; high heat turns them squeaky and dry.
- Pull them off the heat just before they look done. Carryover heat finishes them on the plate.
- Brown the butter only to light golden, not dark, for nutty flavor without bitterness.
Variations
- Fold in chopped chives, dill, or a little grated cheddar once you’ve nailed the basic version.
- Add a spoon of cream cheese for an even richer scramble.
- Spoon onto buttered toast or into a warm tortilla.
Ingredients
4 large eggs, preferably free range, organic
1/2 C cottage cheese, large curd preferably, small curd may need to be drained
2 Tbsp Butter
salt and freshly ground pepper (Tellicherry pepper is best) as desired.
any additional items as desired. I have used sliced green onions, cubes of extra sharp cheddar, diced pancetta, chevre and other cheeses, alone or in combination. Add whatever strikes your fancy.
Directions
Scramble the eggs well in a bowl Add the cottage cheese, salt, and freshly ground pepper Heat an omelet pan or nonstick frying pan on medium high heat. Add the butter and let sit until it begins to brown lightly. Pour in the egg mixture and reduce the temperature to medium. Allow the eggs to sit for around 30 seconds. Then use a spatula to begin to pull the eggs in from the outer edge of the pan. Continue to do this until the eggs are done to your liking.
I realize that the recipe may sound too simple, but for me it is wonderful comfort food. You don’t have to brown the butter, but it adds an extra wonderful flavor. Be creative with additions, but I recommend nothing extra the first time. I hope you enjoy this recipe as much as I do.
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