Crack the eggs into a medium bowl, then add cottage cheese, salt, and pepper. Whisk gently until fully combined, keeping the mixture smooth but not foamy, with curds evenly suspended throughout.

Place a nonstick skillet over medium-low heat and add the butter. Let it melt slowly until lightly foamy and fragrant, but not browned, creating the perfect gentle base for tender eggs.

Pour the egg mixture into the warm skillet and allow it to sit undisturbed for about 20 to 30 seconds. The edges will begin to softly set while the center remains glossy.

Using a silicone spatula, gently push the eggs from the edges toward the center, tilting the pan so uncooked egg flows outward. Continue folding slowly until plush, creamy curds form.

Remove the skillet from heat while the eggs still look slightly glossy and softly set. Residual heat will finish cooking them, keeping the texture tender and custardy instead of dry.

Transfer immediately to plates and sprinkle with fresh chives or parsley if desired. Serve warm while the eggs are steamy, soft, and irresistibly creamy in every bite.