Are these really the creamiest scrambled eggs in the world? Well, I can confidently say they are the creamiest scrambled eggs in my world and I've tried a lot of scrambled eggs... as you can see from the 118 Scrambled Egg Recipes on this site. These eggs are creamy, but they also have substance. They're not soupy as some other recipes can be. "Tender" is probably the best word to describe them. This recipe is fantastic for groups. You can make 8 large servings of scrambled eggs at the same time in the same large pan - plus, the way they're prepared makes it feel like you used more eggs than you did. (This recipe was submitted in 2002 under the name "Cottage-Scrambled Eggs". It was tested, photographed and given a more appropriate name in November 2016.)





How To Make The World's Creamiest Scrambled Eggs

Melt butter in saucepan over low heat, add flour, sir until smooth. Cook 1 minute, stirring constantly. Add milk, cook over medium heat, until thick and bubbly.

Combine eggs, cottage cheese, salt and pepper, beat well, stir into white sauce, cook until eggs are firm, but still moist.





Cooking Notes From Mr Breakfast

For my batch of eggs, I used small curd, low-fat cottage cheese.

To make 4 servings, just cut the recipe in half EXCEPT for the butter and flour - use 2 Tablespoons each for those.

The only drawback that I found with this recipe was that the pan I used had to soak for an hour before I could wipe away the egg residue. Just a heads-up.






Cottage cheese and a buttery white sauce work together in this recipe to produce the creamiest scrambled eggs you'll ever have.

Mr Breakfast would like to thank dustie for this recipe.

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