Ingredients:

  • 4 large eggs
  • 1/2 cup small curd cottage cheese (4% Fat preferred)
  • 1 Tbsp fresh chives, finely minced
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly cracked black pepper
  • Pinch ground turmeric (optional)
  • 1 Tbsp unsalted butter (cold)

Instructions:

  1. Prepare the Protein Base: In a mixing bowl, combine the 4 large eggs, cottage cheese, salt, pepper, and turmeric (if using).
  2. Whisk Thoroughly: Whisk vigorously until the mixture is uniform and the cottage cheese curds are mostly broken down and incorporated into the egg mixture.
  3. Add Herbs: Gently fold in the minced chives.
  4. Melt the Butter: Place a non-stick pan over medium-low heat. Add the cold unsalted butter. Wait until the butter is fully melted and foamy, but not browned.
  5. Add the Eggs: Pour the entire egg mixture into the pan.
  6. The Wait (The French Technique): Do not stir for the first 30 seconds. Allow the edges of the egg mixture to just start setting.
  7. Scramble and Fold: Using a rubber spatula, gently push the cooked egg mixture from the sides towards the centre, tilting the pan so the runny egg flows underneath. Continue this push-and-fold motion slowly around the pan.
  8. Achieve Doneness: Continue stirring and folding until the eggs are creamy, soft, and still slightly wet (glossy finish). Remove the pan from the heat immediately, as residual heat will finish the cooking.
  9. Plate and Garnish: Divide the scramble immediately between two warmed plates. Garnish with the reserved pinch of fresh chives and a final grind of black pepper or a sprinkle of flaky sea salt. Serve straight away.