Crack eggs into a small bowl and beat with a whisk or fork until the yolks and whites are fully combined and slightly frothy, about 30 seconds. You should not see any streaks of white remaining.

Add the cottage cheese, salt, and pepper to the beaten eggs. Stir gently to combine - the cottage cheese should remain in distinct curds rather than fully breaking down.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat the pan. Once the butter stops foaming and just begins to smell nutty, pour in the egg mixture.

Let the eggs sit undisturbed for 10 seconds until they just begin to set at the edges. Using a silicone spatula, slowly push the eggs from the edges toward the center, forming large soft curds. Continue this motion, pausing between stirs to let new layers set, about 3 to 4 minutes total. The cottage cheese will create creamy pockets throughout.

When the eggs are mostly set but still look slightly wet (they will continue cooking off heat), remove the pan from the stove. Add the remaining half tablespoon of butter and gently fold it in for extra silkiness. Taste and adjust salt if needed. Transfer immediately to warm plates and top with chives. Serve with hot sauce on the side if desired.