- 2-4 large eggs
- ¼–½ cup cottage cheese (small curd preferred)
- 1 tsp butter or olive oil
- Salt and black pepper, to taste
Step 1: Mix It UpCrack the eggs into a bowl. Add the cottage cheese. Stir gently—don’t overmix.You’re not trying to make it perfectly smooth. A little texture is good. Step 2: Heat the Pan (Low and Slow Wins Here)Place a nonstick pan over medium-low heat. Add butter or oil and let it melt.This part matters more than you think. High heat is the fastest way to ruin scrambled eggs. Step 3: Cook GentlyPour the mixture into the pan. Let it sit for a few seconds, then gently push the eggs from the edges toward the center.Don’t rush it. Let the eggs form soft curds. Step 4: Pull Them EarlyWhen the eggs look slightly underdone—soft and a bit glossy—remove them from heat.They’ll keep cooking for another minute. That’s exactly what you want. Step 5: Finish and ServeSeason with salt and pepper. Add herbs or toppings if you like.Serve immediately. These eggs don’t wait around well.
