Although these are just scrambled eggs, there is a secret ingredient and the method of prepping and cooking makes them super fluffy and delicious. Alright, fine, I will stop being vague. The secret ingredient is cottage cheese, the prep is a blender and the cooking secret is very low heat and when to stop it. I owe the cottage cheese part to Amanda, the cooking part from my Dad. If you just shivered at the thought of cottage cheese, trust me, you won’t taste it if you don’t like it.
Every day before middle school my Dad cooked me either soft boiled eggs or “dippy” eggs. I’d roll my eyes and say “they’re called over-easy, Dad.” My dad, Chuck, made the best eggs. He knew how to cook them just right and as I got older he taught me (he also couldn’t cook anything else but breakfast, though he tried REALLY hard when my Mom worked 12-hour shifts).
So here is a quick egg lesson from Chuck. Always cook your eggs on very low heat. Yes, it takes longer but it helps them cook evenly because they are so delicate. For over-easy eggs, wait until the white is cooked around the yolk and THEN flip. If you flip before that the eggs will break. If your heat is too high, the bottom of the yolk will cook.
For scrambled eggs (like these), use a spatula to pull in the cooked edges and tilt the pan so the uncooked egg falls to the edge. Do so until it nothing else falls to the outer edge of the pan. Then gently flip so the wet part is now against the pan. Turn the heat off and let the eggs sit there to finish cooking.
These combine whole eggs and egg whites. The whites are my addition to bulk up the recipe. I’m pretty sure Chuck just rolled over in his grave right now. He was not a health-conscious man and probably never ate just egg whites in his entire lifetime.
- 2 whole eggs
- 2 egg whites
- 2 tbsp of light cottage cheese
- 1 tbsp of unsweetened almond milk
- salt, pepper, dried herbs (or fresh) to taste
- Set a medium pan over low heat.
- Combine eggs, cottage cheese and milk in a blender. Blend until smooth and frothy.
- Pour into the heated pan.
- Slowly pull in cooked edges with a spatula to the pan’s center and tilt the pan using the handle allowing the uncooked liquid egg to fall to the edge.
- Repeat this step until nothing falls to the outer edge.
- Gently flip the eggs so the runny part is on the bottom and turn off the heat. Allow the eggs to rest in pan for about 1 minute or until it reaches desired consistency.
- Add salt, pepper and herbs to taste.