Creamy Scrambled Egg
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Light cottage cheese
Place the eggs in a bowl with the curd and add salt and pepper.
Beat with a fork and bring to the fire, and add the ice water.
Pour into a nonstick skillet greased with butter.
Cook slowly over low heat (160°C) and stir constantly with a wooden spoon until the desired consistency is reached.
Finish with the chives on top.
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