Classic Buttermilk Scrambled Eggs For Cozy Mornings
A warm and comforting dish that brings a sense of home to any breakfast or brunch table, featuring creamy scrambled eggs with a unique tanginess from buttermilk.
Equipment
- Mixing Bowl
- Non-stick Skillet
- Whisk
- Spatula
Ingredients
Ingredients
- 4 large Eggs Fresh eggs for best flavor and texture.
- 1/4 cup Buttermilk Adds tanginess and creaminess.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Black Pepper Freshly cracked for best flavor.
- 2 tablespoons Unsalted Butter For cooking the eggs.
- 1 tablespoon Fresh Herbs (optional) Chives or parsley for garnish.
Instructions
- Gather all your ingredients on a clean countertop.
- In a medium mixing bowl, crack the eggs and beat them until fully combined.
- Add the buttermilk to the beaten eggs and whisk until fully integrated.
- Season the mixture with salt and black pepper, stirring to combine.
- In a non-stick skillet, melt the butter over medium-low heat.
- Once the butter is melted, pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds.
- Gently stir the eggs, pushing them from the edges toward the center, and continue until mostly cooked but still slightly soft.
- Remove from heat when eggs are soft and slightly runny, as they will continue to cook off the heat.
- If using, sprinkle fresh herbs over the eggs and gently fold them in.
- Transfer the scrambled eggs to a serving plate and enjoy immediately.
Notes
For variations, consider adding cheese, sautéed vegetables, or spices to customize your scrambled eggs.