Eggs, milk, and cheese are blended and scrambled slowly over low heat to keep texture soft.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly beat eggs together using a fork in a large bowl. Add milk, cottage cheese, salt, and pepper; beat for approximately 1 minute.

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  • Heat a large saute pan over medium heat. Melt butter in the hot pan, making sure not to let it burn. Give eggs 1 last mix and pour into the pan. Reduce heat to low and cook, stirring frequently and slowly, about 10 minutes. Remove from heat, allowing eggs to continue to cook slightly after heat is gone. Garnish with parsley and serve.

Cook's Notes:

You can use ricotta cheese instead of cottage cheese, if desired. You can use any fresh herb for garnish that you'd like.

This recipe is designed to produce very soft, creamy scrambled eggs, but cooking time can be extended until eggs are at desired texture.

Nutrition Facts

289 calories; 20.7 g total fat; 489 mg cholesterol; 433 mg sodium. 4.6 g carbohydrates; 21.3 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/08/2019
I love soft scrambled eggs. I use about 1/4 cup milk with either Velveta chunks or Philadelphia cream cheese chunks about 1/2 inch square towards the end of cooking while eggs are still runny. Add the cheese according to taste. Low heat is the key. No higher than level 4 on a 1-9 scale. I love cottage cheese but in eggs I prefer Velveeta or Philly. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2019
I love soft scrambled eggs. I use about 1/4 cup milk with either Velveta chunks or Philadelphia cream cheese chunks about 1/2 inch square towards the end of cooking while eggs are still runny. Add the cheese according to taste. Low heat is the key. No higher than level 4 on a 1-9 scale. I love cottage cheese but in eggs I prefer Velveeta or Philly. Read More
Rating: 5 stars
12/08/2019
I love soft scrambled eggs. I use about 1/4 cup milk with either Velveta chunks or Philadelphia cream cheese chunks about 1/2 inch square towards the end of cooking while eggs are still runny. Add the cheese according to taste. Low heat is the key. No higher than level 4 on a 1-9 scale. I love cottage cheese but in eggs I prefer Velveeta or Philly. Read More
Rating: 4 stars
08/07/2019
Very soft creamy and tasty eggs! These were nowhere done at 10 minutes so I had to increase the heat to medium-low/medium for another 3 to 4 minutes. I used my Ninja blender cup to mix everything together. Make sure you eat these right away. I had made extra and after sitting for 10 minutes the liquid was starting to separate from the eggs and pool underneath. I used ricotta cheese as suggested in the cook's notes. Read More
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