Parmesan Crusted Jammy Eggs with Herby Cottage Cheese
Parmesan Crusted Jammy Eggs with Herby Cottage Cheese
Ingredients
For the Jammy Eggs
- 8 large eggs
- 2 cups ice, for ice bath
- 2 cups water, for ice bath
For the Herby Cottage Cheese Topping
- 1 cup cottage cheese
- 1/8 cup chives, chopped
- 1/8 cup green onions, chopped
For the Parmesan Crust
- 1 cup Parmesan cheese, finely grated
Instructions
- 1
Bring a medium pot of water to a rolling boil over high heat.
⏱️ 5 min
- 2
Carefully lower the eggs into the boiling water using a slotted spoon. Boil for exactly 7 1/2 minutes.
⏱️ 8 min
- 3
While the eggs are boiling, prepare an ice bath by combining 2 cups of ice and 2 cups of cold water in a medium bowl.
⏱️ 1 min
- 4
Immediately transfer the boiled eggs from the pot to the ice bath. Let them cool for 3 minutes.
⏱️ 3 min
- 5
Once cooled, carefully peel the eggs under cool running water or in the ice bath. Set aside.
⏱️ 3 min
- 6
In a small bowl, combine the cottage cheese, chopped chives, and chopped green onions. Mix well and set aside.
⏱️ 2 min
- 7
Slice each peeled jammy egg in half lengthwise.
⏱️ 1 min
- 8
Heat a large nonstick pan over medium-high heat. Once hot, sprinkle a generous pile (about 1 1/2 tablespoons) of grated Parmesan cheese for each egg half onto the pan, ensuring the piles are spaced apart.
⏱️ 1 min
- 9
Immediately place each egg half, cut-side down, directly onto a pile of Parmesan cheese. Cook for 1-2 minutes, or until the Parmesan is golden brown and crispy.
⏱️ 2 min
- 10
Carefully remove the Parmesan-crusted egg halves from the pan using a spatula. Serve immediately, topped with a dollop of the herby cottage cheese mixture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Crusted Jammy Eggs with Herby Cottage Cheese
For the Jammy Eggs
- 8 large eggs
- 2 cups ice, for ice bath
- 2 cups water, for ice bath
For the Herby Cottage Cheese Topping
- 1 cup cottage cheese
- 1/8 cup chives, chopped
- 1/8 cup green onions, chopped
For the Parmesan Crust
- 1 cup Parmesan cheese, finely grated
Instructions
- 1
Bring a medium pot of water to a rolling boil over high heat.
⏱️ 5 min - 2
Carefully lower the eggs into the boiling water using a slotted spoon. Boil for exactly 7 1/2 minutes.
⏱️ 8 min - 3
While the eggs are boiling, prepare an ice bath by combining 2 cups of ice and 2 cups of cold water in a medium bowl.
⏱️ 1 min - 4
Immediately transfer the boiled eggs from the pot to the ice bath. Let them cool for 3 minutes.
⏱️ 3 min - 5
Once cooled, carefully peel the eggs under cool running water or in the ice bath. Set aside.
⏱️ 3 min - 6
In a small bowl, combine the cottage cheese, chopped chives, and chopped green onions. Mix well and set aside.
⏱️ 2 min - 7
Slice each peeled jammy egg in half lengthwise.
⏱️ 1 min - 8
Heat a large nonstick pan over medium-high heat. Once hot, sprinkle a generous pile (about 1 1/2 tablespoons) of grated Parmesan cheese for each egg half onto the pan, ensuring the piles are spaced apart.
⏱️ 1 min - 9
Immediately place each egg half, cut-side down, directly onto a pile of Parmesan cheese. Cook for 1-2 minutes, or until the Parmesan is golden brown and crispy.
⏱️ 2 min - 10
Carefully remove the Parmesan-crusted egg halves from the pan using a spatula. Serve immediately, topped with a dollop of the herby cottage cheese mixture.
⏱️ 1 min