Welcome to the fluffiest, tastiest scrambled eggs of your life. Oh, and they also pack an extra punch of protein.
If you’ve been watching my Instagram stories, you probably know what the secret ingredient is. If not…
It’s cottage cheese! Trust me when I say that adding cottage cheese to your scrambled eggs makes them extra fluffy, a little cheesy and perfectly salty. I have been inundated by DMs on Instagram about how to incorporate the cottage cheese so here’s your tutorial.
It’s as easy as adding a big forkful of whole milk cottage cheese to your cracked eggs.
And then beating with the fork to combine.
Melt some salted butter in a skillet (let it be stated for the record that butter is a NECESSARY ingredient for scrambled eggs). Do this over LOW HEAT so that the butter doesn’t brown or burn.
And then add the eggs. BE EASY with them! Eggs are delicate things. Don’t start stirring vigorously. Rather, use a spatula to gently stir.
As you gently stir, you’ll see the eggs starting to set. Note, a smily face spatula will make your egg-cooking experience happier. Highly recommend.
Almost there. The key is not to let the eggs brown anywhere. That results in weird tasting, dry scrambled eggs. The only time a little brown is acceptable is when you are frying an egg (again in lots of salted butter).
Right before you think your eggs are done cooking, take them off the heat. They will continue to cook after you remove them from the heat.
Enjoy immediately.
Again, trust me on the cottage cheese in your scrambled eggs. Promise me that you’ll cook them in butter and then report back.
What’s your favorite way to eat eggs?
What’s your favorite thing to add into scrambled eggs?
I tried scrambled eggs with cottage cheese a few months ago and I am in love. They have become a breakfast a staple because they reheat really well so I can make a big batch to last me a few days! They are really good with some chives in there!
Still my favorite way to eat eggs is over easy with a side of toast. Team runny eggs here:)
This is genius!! Totally trying it next time I scramble eggs!
I eat scrambled egg whites 3-4 times a week – often at dinner! I use them as a base for other meals when I want extra protein and less carbs – for example, i will eat them with hummus and sriracha (SO delicious), add lean ground beef, pickles and cheese to make a ‘burger bowl’ and lately, ive been making a ‘cuban’ bowl – lean uncured ham, dill pickles, and mustard! on that note, i will be in my kitchen making them with cottage cheese if anyone needs me!
I’ve never heard of doing that before! But I will definitely be sure to add some next time I make my scrambled eggs! Thanks for sharing!!
-Kate
https://daysofkate.com/
How much cottage cheese do you add
Yum! Which brand of bagel is that?
Dave’s Killer!
Ever since you posted about the “secret ingredient” in scrambled eggs, this is how I have been making them!! they are the tastiest, lightest, fluffiest scrambled eggs I have ever had! Thanks for sharing this
Your cottage cheese greatvidea. I am lactose intolerant so I have always used cream cheese instead and it works just like cottage cheese fluffy. I use the one that says 1/3 less calories.