Scrambled Eggs are a breakfast essential. However, have you ever tried to make scrambled eggs with buttermilk in them? You simply must give these country buttermilk scrambled eggs a try.
The whole reason I ended up making these eggs was because I had some buttermilk that needed to be used up. I then went looking for a new way to use buttermilk. This is when I stumbled upon using buttermilk in your scrambled eggs.
The results are a deliciously creamy and fluffy scrambled eggs. They would be a perfect thing to serve for mother’s day.
- 6 large eggs
- 4 Tbsp buttermilk
- 1 1/2 tsp cornstarch
- 1 Tbsp butter
- Salt and pepper to taste
In a bowl, add the eggs, buttermilk, and cornstarch. Whisk together until frothy with many air bubbles.
In a skillet over medium-low heat, heat the butter until just melted, swirling to coat the pan’s surface. Add the scrambled eggs and leave undisturbed for a few seconds to let the bottom of the eggs cook. Drag a spatula down the middle of the eggs to expose the bottom of the skillet and allow uncooked egg to run into the exposed surface. Continue doing this until most of the eggs are cooked.
When the eggs no longer appear runny remove from the heat (the residual heat from the skillet will finish cooking the eggs). Season with salt and pepper to taste. Serve immediately.
- Category: Breakfast
- Cuisine: American
This recipe is adapted from I Am Homesteader.