Scrambled Eggs With Cottage Cheese and Visible Curds

Ingredients

• 6 large cold eggs, preferably from a fresh carton (300 g)
• 1/2 cup small-curd, full-fat cottage cheese, stirred (113 g)
• 1 tablespoon unsalted butter, divided for the skillet (14 g)
• 1 tablespoon cold water, optional but helpful (15 g)
• 1/4 teaspoon kosher salt, plus more as needed (1.5 g)
• 1/8 teaspoon freshly ground black pepper (0.3 g)
• 2 tablespoons thinly sliced fresh chives, divided (6 g)
• 4 thick buttered slices sourdough toast, warm, for serving (160 g)

Instructions

1. Beat the eggs. Crack eggs into a medium bowl. Add water, salt, pepper, and one tablespoon chives, then beat with a fork until no clear streaks remain. Keep cottage cheese aside so its curds stay intact rather than dissolving into the raw eggs.
2. Warm the skillet. Set a nonstick skillet over low heat. Add butter and let it melt without browning, tilting the pan to coat the bottom and lower sides. Keep a flexible spatula ready before adding the eggs; the butter should look quiet, not foamy or colored.
3. Start the folds. Pour in the egg mixture and wait 20 seconds. Drag set egg from the outer edge toward the center with the spatula, then pause. Repeat slowly, turning the pan as needed, until soft ribbons form and about two-thirds of the eggs look set, with a little liquid egg still visible.
4. Add cottage cheese. Fold the cottage cheese only three or four times to distribute the curds without smashing them. Cook over low heat for about one minute, until the surrounding eggs are mostly set and still glossy; remove the pan sooner if the edges begin to look dry.
5. Rest and serve. Remove the skillet from heat and fold once more. Let the eggs stand 30 seconds, then taste and adjust seasoning. Spoon onto warm buttered toast and finish with the remaining chives.

Notes

• Small-curd cottage cheese keeps the most visible pockets. Break up large curds lightly with a fork before adding them to the partly set eggs.
• Keep heat low throughout. If butter browns or eggs hiss loudly, remove the skillet briefly, then return it once the pan calms.
• For one serving, use three eggs and halve the remaining ingredients.

Nutrition Facts