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.