Perfect Soft Scrambled Eggs With Cottage Cheese
These soft scrambled eggs are creamy, custard-like, and fully cooked with no runny egg — thanks to one secret ingredient: cottage cheese. A quick, high-protein breakfast that takes just 10 minutes and turns out perfect every time.
- Prep Time: 2
- Cook Time: 8
- Total Time: 10
- Yield: 1
- Category: Breakfast, brunch, high-protein
Ingredients
- 2 large eggs
- 2 spoonfuls cottage cheese (whole milk or 2%)
- 1 teaspoon butter
- Pinch of salt
- Freshly ground black pepper
Instructions
- In a small bowl, whisk together the eggs and cottage cheese until mostly smooth.
- Warm a nonstick pan over low to medium-low heat.
- Add the butter and let it melt without browning.
- Pour in the egg mixture. You should hear a gentle sizzle — not a loud one.
- Once the eggs begin to set, stir slowly with a rubber spatula. Fold the eggs gently and let them rest briefly between stirs.
- Continue cooking for 8–10 minutes, stirring occasionally, until the eggs are soft, creamy, and forming small curds.
- Season with salt and pepper during the last 1–2 minutes of cooking.
- Turn off the heat and let the residual warmth finish the eggs.
- As soon as you notice subtle “cheese strings” from the melted cottage cheese, remove from heat and plate immediately.
Notes
- Cottage cheese melts completely — no visible pieces in the finished eggs.
- Cooking low and slow is the key to soft, fully cooked eggs.
- Add salt near the end to prevent excess liquid.
- Whole milk cottage cheese gives the richest texture, but low-fat works too.
- Serve with waffles, fruit, yogurt, toast, or on a bagel sandwich.
Find it online: https://reachwellth.com/soft-scrambled-eggs-with-cottage-cheese/