Cottage

looking for is a lot of really soft curds kind of like cottage cheese but a little bit bigger and sort of moist, similar again to cottage cheese, but nice and yellow. And so again you just keep stirring don't let it set. I think it's low enough. We're

can see the curds are starting to look more and more like cottage cheese. So the eggs and the curds actually-- and the eggs have started to firm up a bit so I'm gonna add a pinch of the chopped fresh dil, so I'm gonna stir that in. So at this point, the eggs are pretty much done. If you wanna cook them a little bit more, you can. This is more of the texture I would say even ricotta if you will like cottage cheese and ricotta. And this is actually how it looks my eggs a little bit wet. And so take them off the