Cottage cheese cloud bread (oopsies)
40 min · 9 g protein · 94 cals / serving
Light, soft rounds of whipped egg white folded into yolks and blended cottage cheese, baked until golden and as airy as a sponge. They are the classic oopsie, made with cottage cheese in place of cream cheese: a little tangier and just as tender, soft rounds that firm up overnight for sandwiches.
Ingredients
- 4 eggs, separated
- 1/4 tsp cream of tartar
- 1/3 cup cottage cheese (1%), 1% or 2% milkfat
- 1/4 tsp salt
Topping
- 1 tsp everything bagel seasoning (optional)
Steps
- Heat the oven to 300°F and line two baking sheets with parchment. Separate the eggs, putting the whites in a large, completely clean bowl. Any trace of yolk stops them whipping.
- Whip the whites with the cream of tartar until they hold stiff peaks that stand straight up when you lift the whisk, 2–3 minutes with an electric mixer.
- Blend the cottage cheese until completely smooth, then whisk in the yolks and salt. Fold a third of the whites into the yolk mixture to loosen it, then fold in the rest gently, in two goes, until no streaks remain.
- Spoon 8 mounds onto the sheets and spread each into a 4 inch round about 3/4 inch thick. Sprinkle with the seasoning if using. Bake 22–28 minutes, until golden and set; they should not wobble when you shake the pan.
- Cool on the sheets for 10 minutes before lifting them off. They are soft and fragile warm and firm up as they cool.
Good to know
Cottage cheese or cream cheese?
Both work. Cream cheese gives the original buttery, richer round, at about 30 instead of 54; blended cottage cheese gives a tangier, lighter one with more protein. Either way, blend or beat it completely smooth, or lumps weigh the foam down.
Why did mine go flat?
Usually the whites were under-whipped or the folding was too hard. Whip until the peaks stand up straight, fold with a spatula in slow strokes, and get them into the oven straight away.
How do I store them?
In a container lined with paper towel in the fridge for 3 days; they turn soft and bread-like overnight, which many people prefer for sandwiches. Warm them in a dry pan for a minute.
Per
- Calories
- 170
- Protein
- (39%)
- 16 g
- Fat
- (55%)
- 10 g
- Carbohydrates
- (6%)
- 3 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 521 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 374 kcal goes into the pot and 286 g of ingredients comes out as about 220 g of food: 170 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.