Carnivore Cottage Cheese Scrambled Eggs
Creamy, fluffy carnivore scrambled eggs made with cottage cheese for an easy high-protein breakfast in under 10 minutes.
Equipment
- Nonstick skillet or well-seasoned cast iron skillet
- Silicone spatula
- Mixing bowl
- Fork or whisk
- Measuring cups & spoons
Ingredients
- 4 large eggs
- 1/2 cup full-fat cottage cheese
- 1 tablespoon butter or tallow
- 1/4 teaspoon salt or to taste
Instructions
- Whisk the eggs. Crack the eggs into a mixing bowl and whisk until fully combined and a little frothy.
- Add cottage cheese. Stir in the cottage cheese and salt don’t worry about making it perfectly smooth.
- Warm the pan. Heat a nonstick skillet over low to medium-low heat and melt the butter.
- Cook gently. Pour in the egg mixture and let it sit for 10–15 seconds.
- Slow scramble. Use a silicone spatula to gently push the eggs from the edges toward the center, repeating slowly until soft curds form.
- Finish at “just set.” Pull the pan off the heat when the eggs are still slightly glossythey’ll finish cooking from residual heat.
- Serve immediately. Slide onto a plate and enjoy while hot and creamy.
Notes
- Cook low and slow for the creamiest texture.
- Remove from heat while slightly glossy to avoid overcooking.
- Full-fat cottage cheese gives the richest results.