If you’ve been searching for the dreamiest scrambled eggs, look no further! These Buttermilk Scrambled Eggs are light, fluffy, and unbelievably creamy—like breakfast comfort food at its best. And keep reading because, we’re spilling the beans on the secret ingredient. Whether you enjoy them on their own or piled into a warm Ham & Cheese Breakfast Sliders , they’re sure to be a morning favorite.
Buttermilk Scrambled Eggs: Why They’re Different
What makes buttermilk scrambled eggs different from regular scrambled eggs? The key is the buttermilk. Adding buttermilk gives the eggs a creamier, fluffier texture and a slightly tangy flavor. It’s a simple addition that makes a big difference in the overall taste and texture. The result? Lighter, softer eggs that are anything but dry or rubbery.
How to Make the Fluffiest Scrambled Eggs
If you want scrambled eggs that are soft, fluffy, and creamy every single time, it all comes down to a few simple tricks—plus one unexpected secret ingredient.
Start with the right pan. A good non-stick skillet is essential. It keeps the eggs from sticking and helps them cook gently and evenly without any mess.
Watch your heat. Scrambled eggs do best on medium-low. High heat can dry them out fast, so take it slow—low and steady really does win the race here.
Whisk like a pro. Use a wire whisk and beat the eggs thoroughly to incorporate air. This step gives you that light, fluffy texture and helps blend everything into a smooth, golden mixture.
The secret weapon: cornstarch. Just a small pinch whisked into your eggs before cooking helps stabilize them, so they stay creamy and tender—even if they sit on the heat a little too long. It’s a total game-changer, especially when you’re juggling other parts of breakfast.
Follow these simple steps, and you’ll be serving up scrambled eggs that are anything but ordinary.
Buttermilk Scrambled Eggs
Ingredients
- 6 large eggs, room temperature
- ¼ cup buttermilk
- 1 ½ teaspoons cornstarch
- 1 tablespoon unsalted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, vigorously whisk together the eggs, buttermilk, and cornstarch. Continue whisking until the mixture is frothy and full of air bubbles.
- In a skillet set over medium-low heat, melt the butter, swirling it around to evenly coat the surface of the pan.
- Pour the egg mixture into the skillet and let it sit undisturbed for a few seconds to allow the bottom to begin setting.
- Using a spatula, gently drag through the center of the eggs to expose the bottom of the skillet. Let the uncooked egg mixture flow into the exposed area. Repeat this motion in different directions, allowing the eggs to gently set while staying soft and creamy.
- Once the eggs are mostly cooked and no longer appear runny, remove the skillet from the heat. The residual heat will finish cooking the eggs.
- Season with kosher salt and freshly ground black pepper to taste. Serve immediately.
This recipe is adapted from Iamhomesteader’s Country Buttermilk Scrambled Eggs.
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