Most of us cook eggs wrong. We blast them with high heat, squeezing out moisture and creating rubbery curds. This high-protein ‘folded’ technique changes that.

The Story & The Science The key to those silky, café-style eggs isn’t adding heavy cream, it’s heat management. By using a gentle “folding” technique over low heat, you allow the egg proteins to coagulate slowly. This traps steam between the layers, creating a natural creaminess without the dairy.

But the real game-changer here is the base. We swap the usual avocado for a protein-rich lemon cottage cheese. Unlike other cheeses that melt into oil, cottage cheese is high in casein protein, meaning it holds its structure. When you slide it under the broiler, it doesn’t just melt; it undergoes the Maillard reaction, bubbling, blistering, and developing a deep, savoury crust that contrasts perfectly with the soft, velvet eggs.

This is a high-protein breakfast that respects the ingredients. No cream. No avocado. Just technique.