Buttermilk Scrambled Eggs (6 servings) 12 large eggs - beaten 1/3 cup buttermilk salt and pepper - to taste 2 Tablespoons butter In a mixing bowl,combine the eggs, buttermilk, salt and pepper; mix well. Melt butter in a large skillet. Add eggs and cook to desired doneness while stirring constantly. This is just a scrambled egg recipe that uses buttermilk instead of regular milk or water. The buttermilk adds a distinctive taste - not tangy like in some recipes, just interesting and worth a try. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 484. Submitted 9/13/2002.