High Protein Scrambled Eggs
Achieve creamy, fluffy, and protein-packed scrambled eggs with cottage cheese. This recipe uses a unique chive butter finish to enhance richness and ensure a satisfying texture, all ready in about 10 minutes.
Equipment
- Medium bowl
- medium nonstick skillet
- Rubber spatula
Ingredients
- 4 large eggs
- 1/2 cup 2% cottage cheese
- 1/8 teaspoon kosher salt
- freshly ground black pepper to taste
- 1 teaspoon cold unsalted butter
- 1 tablespoon finely chopped fresh chives
- olive oil spray
Instructions
Whisking the Creamy Base
- In a medium bowl, combine your large eggs, cottage cheese, kosher salt, and a few cracks of fresh black pepper.
- Whisk this mixture for about 30 seconds until it looks uniform and well-combined, ensuring the cottage cheese is incorporated.
The Gentle Cook
- Place a medium nonstick skillet over medium-low heat. Using a lower temperature helps in achieving fluffy scrambled eggs.
- Once the pan is warm, lightly spray it with olive oil. Pour your whisked egg mixture into the pan.
- Allow the eggs to sit undisturbed for about 20-30 seconds, until the edges just begin to set.
- Using a rubber spatula, gently push the cooked egg from the edges towards the center, forming large, soft curds. Continue this gentle folding motion for 1 to 2 minutes.
The Perfect Finish
- Remove the pan from the heat when the eggs are mostly set but still look slightly moist. The residual heat in the pan will continue to cook them gently.
- Immediately, add the 1 teaspoon of cold butter and your finely chopped fresh chives directly into the pan.
- Gently fold these into the eggs. The cold butter will melt, adding to the creamy texture, and the chives will release their aroma.
- Transfer your cooked high-protein scrambled eggs to a plate and serve them immediately to enjoy their texture and flavor.
Notes
Cottage Cheese Selection: For the best results and to prevent watery eggs, select a thick, high-quality cottage cheese. You can briefly blend it before adding to the eggs for a smoother texture and better whey integration. Chive Butter Finish: Stirring cold butter into the eggs off the heat creates a rich, creamy texture and prevents overcooking. The residual heat gently warms the chives, releasing their flavor without making them sharp. Avoiding Watery Eggs: Use a thicker cottage cheese brand or briefly strain it to remove excess whey. Blending the cottage cheese with the eggs also helps prevent separation during cooking. Tips for Fluffy Eggs: Cook over medium-low heat with a nonstick skillet and a flexible rubber spatula, using gentle folding motions to create large, soft curds. Common Mistakes: Avoid cooking on too high heat to prevent rubbery eggs. Stay by the stove and add salt at the beginning for more tender and flavorful curds. Flavor Variations: Incorporate sautéed spinach, mushrooms, or bell peppers; stir in shredded cheddar, feta, or Parmesan; or add red pepper flakes or hot sauce for a spicy kick. Serving Suggestions: Great on avocado toast, in a breakfast burrito with black beans and salsa, or alongside breakfast sausage or crispy bacon. Meal Prep & Reheating: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a covered nonstick skillet over low heat with a splash of water or milk, avoiding the microwave. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 210kcalCarbohydrates: 2gProtein: 18gFat: 14gSaturated Fat: 6gCholesterol: 370mgSodium: 340mgPotassium: 180mgSugar: 2gVitamin A: 15IUCalcium: 90mgIron: 2mg
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