Country Buttermilk Scrambled Eggs
Creamy and fluffy Country Buttermilk Scrambled Eggs - a perfect, easy breakfast.
Ingredients
- 4 large eggs
- 1/4 cup buttermilk
- 1 tbsp unsalted butter
- Salt (to taste)
- Black pepper (to taste)
- Fresh herbs (optional, for garnish)
Instructions
- Crack the eggs into a mixing bowl and add the buttermilk. Whisk until fully combined and slightly frothy.
- Heat a non-stick skillet over medium-low heat and melt the butter.
- Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds.
- Gently stir the eggs with a spatula, moving them from the edges toward the center.
- Continue cooking, stirring occasionally, until the eggs are soft and just set.
- Season with salt and black pepper to taste.
- Remove from heat immediately to prevent overcooking.
- Garnish with fresh herbs if desired, and serve hot.
Notes
- Use fresh buttermilk for the best texture and taste.
- Avoid high heat to prevent overcooking and drying out the eggs.