Description
Country Buttermilk Scrambled Eggs Recipe. It’s not just a meal; it’s a warm hug on a plate. The creamy texture and rich flavor of these scrambled eggs remind me of lazy Sunday mornings spent in my grandmother’s kitchen. She would whip up a batch of these eggs, and the aroma would fill the air, making it impossible to resist.
Ingredients
Scale
- 6 large eggs
- 1/4 cup buttermilk
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional)
- 1 tablespoon fresh parsley, finely chopped (optional)
- Shredded cheese (like cheddar or feta, optional)
- Sautéed vegetables (like bell peppers or spinach, optional)
- Cooked bacon or sausage bits (optional)
Instructions
- Gather your ingredients and lay them out on the counter.
- In a large mixing bowl, whisk together the eggs and buttermilk until well-blended and frothy.
- Heat a non-stick skillet over medium-low heat and melt the butter, swirling it to coat the pan.
- Pour the egg mixture into the skillet and reduce the heat to low. Stir gently with a spatula.
- Cook the eggs for about 4-5 minutes, stirring continuously until they are soft and slightly runny.
- Season with salt and pepper, and fold in any fresh herbs if using. Serve immediately.
Notes
- Always use the freshest eggs and buttermilk for the best flavor.
- Cook on low heat to achieve soft, creamy eggs.
- Don’t overcook; remove from heat when slightly runny.
- Experiment with different herbs and spices for added flavor.
- Serve immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg