Recipe Review

I Tried The Viral Hack for Extra-Fluffy Eggs and Can’t Believe I Didn’t Know About It Sooner

published Feb 17, 2024
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Eggs being folded by spatula in pan
Credit: Kiersten Hickman

My husband and I have a running joke about how I always need protein in the morning. Lunch isn’t as much of a big deal, but first thing in the morning, I need sustenance. Having a sufficient amount of protein transforms me from a grumpy gremlin into a normal human being, and eggs are typically my go-to. While I’m a big fan of the simple combination of scrambled eggs and toast, I do love to find other ways to sneak more protein into my breakfast, like adding cottage cheese to my eggs.

So naturally, when I came across this nifty trick of adding cottage cheese to an egg sandwich, I couldn’t help but give it a try. This particular egg sandwich uses Smitten Kitchen’s “bodega-style” folded egg technique, but with added cottage cheese in the scrambled egg. Without any hesitation, I toasted an everything bagel and I got to whisking.

Get the recipe: Cottage Cheese Egg Sandwich

Credit: Kiersten Hickman

How to Make It

Toast a bagel (flavor of your choice), then set it aside on a plate.

In a small bowl, toss in a large egg, 2 tablespoons of cottage cheese, and a dash of salt and pepper. Whisk together to combine.

Melt a 1/2 tablespoon of butter in a non-stick skillet over medium-low heat. Once melted and thoroughly covering the surface of the skillet, add the egg cheese mixture. Swirl the pan so the eggs cover the surface of the skillet. Let them cook for 2 to 3 minutes until the egg mixture is mostly set.

Turn off the heat. Add in one slice of yellow American cheese. Using a spatula, fold the ends of the eggs in so the slice of cheese is covered.

Slide the cooked egg and cheese on the bagel, then press the sandwich together and slice in half. Enjoy!

Credit: Kiersten Hickman

My Honest Review

This grumpy morning gremlin was happy with how quick and easy this recipe was; I had a breakfast sandwich ready to devour in less than 10 minutes. Having the ability to make a bodega-level bagel sandwich in a matter of minutes certainly beats having to walk in the cold to get my bacon, egg, and cheese on a weekend morning.

The cottage cheese not only added more protein and kept me feeling full and satisfied for hours, but it also made the texture of the eggs creamier. Even though the eggs were folded and not scrambled, they were still fluffy enough to feel like a scrambled egg. The folded egg is also a lot easier to slide onto a bagel and eat, compared to normal scrambled eggs that tumble out when you take your first bite.

The added slice of cheese in the middle gives it that melty goodness we love with a bacon, egg, and cheese, and is ideal for a cheese-lover like myself. But between the cottage cheese and the slice of yellow American, I would say maybe choose one or the other to use in your sandwich if you’re not a huge fan of cheese.

3 Tips for Making the Cottage Cheese Egg Sandwich

  1. Try different kinds of cheese for the center. While I went with a classic slice of yellow American, this bagel sandwich could work with any kind of slice of cheese. Prefer cheddar? Pepper Jack? Provolone? Or maybe even a soft cheese like goat or Boursin? Play around with the cheesy center and find the combination that works for you!
  2. Don’t add the cheese too soon. I made the mistake of adding my slice too soon, and it got melty and messy pretty quick. Instead, make sure the egg is cooked, then turn off the heat and place the cheese in the center. Fold right away, then place it on the bagel. The warm egg will melt the cheese to the perfect temperature before taking that first bite!
  3. Add toppings. While this bagel is certainly delicious on its own, you could also play with the toppings on your bagel if you want to make it heartier. I like to add bacon to my sandwich, but you could also add toppings such as sausage, ham, avocado, tomatoes, or spinach.