Cottage Scrambled Eggs Recipes

Steps:

• Put eggs, cottage cheese, salt and pepper into blender.
• Blend until smooth.
• In a small fry pan, melt enough butter to coat bottom.
• Pour eggs into fry pan.
• Without stirring, gently push cooked portion to center and continue until all eggs are fully cooked but not dry.
• Note: You can also just whisk all ingredients together, but cheese won't be fully integrated.

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Steps:

• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
• Combine eggs, cottage cheese, salt, and pepper; beat well, and stir into white sauce.
• Cook, stirring often, until eggs are firm but still moist.
• Serve immediately.