Cottage Cheese Fluffy Eggs (Printable version)

Creamy, protein-rich eggs whipped with cottage cheese for an extra fluffy breakfast favorite.

# What you need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (approximately 2.8 oz, preferably full fat)
03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley (for garnish)

# Steps to follow:

01 - In a medium bowl, whisk together eggs, cottage cheese, milk, salt, and pepper until fully blended and slightly frothy.
02 - Heat the unsalted butter in a nonstick skillet over medium-low heat until melted and lightly bubbling.
03 - Pour the egg mixture into the skillet and let it rest undisturbed for about 20 seconds before gently stirring with a spatula, sweeping from edges toward the center.
04 - Continue cooking while stirring occasionally until eggs are just set but remain creamy and soft, approximately 2 to 3 minutes.
05 - Remove skillet from heat immediately, transfer eggs to plates, and garnish with chopped chives or parsley if desired. Serve hot.

# Expert tips:

01 -
  • The cottage cheese creates an impossibly fluffy texture that regular eggs can never achieve, and nobody will guess your secret ingredient.
  • You get 18 grams of protein in one bowl, so you'll actually stay full until lunch instead of hunting for snacks by 10 AM.
02 -
  • The biggest mistake is cooking these eggs at medium or medium-high heat instead of medium-low, which turns them into rubber in seconds flat.
  • Pulling the eggs off the heat while they still look just slightly underdone is non-negotiable, because carryover cooking will finish the job perfectly while keeping them creamy.
03 -
  • Using full-fat cottage cheese isn't optional if you want the fluffy texture—low-fat versions release excess liquid and won't give you the same result.
  • The moment the eggs look set is when you should pull them off the heat, because they'll continue cooking from the pan's residual warmth and reach perfect creamy doneness off the stove.
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