Buttermilk Scrambled Eggs

Buttermilk Scrambled Eggs are a good twist on the classic, offering a rich, tangy flavor and an ultra-creamy texture. Whether served on their own, with buttery toast, or alongside crispy bacon, these scrambled eggs are a simple yet flavorful way to elevate your breakfast.

So we're a bit buttermilk obsessed. We love using it in our baked goods and now we're using that leftover buttermilk in our fridge for scramblies (yes, that's what we call scrambled eggs in our house).

The buttermilk adds a slight acidity that enhances the eggs' natural richness while keeping them light and fluffy. Cooked gently over low heat, they turn out soft, velvety, and perfectly tender every time!

What you will need

Only 5 easy ingredients to get your day started!

• Eggs
• Buttermilk While there are ways to make buttermilk substitutes for baked goods, we don't recommend doing that here. It won't yield the same result. Use the real deal, or wait until you have leftovers from another recipe. We promise it will be worth it!
• Salt and pepper for seasoning
• Butter For cooking the eggs. We always use unsalted butter. If using salted butter, you can omit the salt from the recipe.
• Fresh herbs such as chives or scallions and hot sauce for serving Optional.

Step-by-step instructions

Here is a quick overview of how to make scrambled eggs with buttermilk.

In a large bowl, whisk together the eggs, buttermilk, salt, and pepper.

Melt the butter in a medium non-stick pan over medium-low heat, then add the eggs. Using a spatula or wooden spoon, slowly move the eggs from side to side in big strokes.

Continue moving the eggs across the pan in large sweeping motions until large curds form. Continue cooking the eggs until set.

Remove from the heat and stir (the residual heat from the pan will continue to cook the eggs, so keep that in mind if you don't like your eggs overcooked).

Serve immediately with the fresh herbs, hot sauce, or whatever you love to top your scrambled eggs with!

Expert tips

Scrambled eggs should be cooked low and slow, from medium-low to low. Use a spatula or wooden spoon to gently move the eggs from side to side, creating those soft, fluffy curds.

Mix it up

You can customize your scrambled eggs with a few simple additions. Which one will you choose?

• Sour cream can be used in place of the buttermilk for a similar tanginess. Add it when the eggs are about done cooking.
• Add cheese! Shredded cheddar, gouda, or gruyère can be folded into the eggs when they are about finished cooking.
• Try different herbs such as dill or tarragon.
• Top with a little heat by either adding chili crisp or store-bought salsa.

Serving suggestions

Eat them plain or load them with your favorite toppings. Don't forget to add warm buttered toast or a simple side salad for a complete meal. Here are a few ways to top your scramblies:

• Avocado Sliced or mashed for a creamy contrast.
• Sauteed mushrooms Adds an earthy, umami flavor.
• Smoked salmon A touch of saltiness and elegance.
• Bacon jam For a sweet and salty contrast.
• Cherry TomatoesConfit or roasted for a juicy pop.

Keeping leftovers

Scrambled eggs are best eaten fresh. However, you can store leftovers in the fridge for up to 3 days. We usually warm them gently in the microwave.

Kitchen questions

Can we use buttermilk powder?

While buttermilk powder is a decent substitute for some baked goods, we don't recommend it here. Mainly because there are few ingredients (basically eggs and buttermilk), and you want the tanginess and the consistency of the real buttermilk to shine. The same goes for buttermilk substitutions that call for lemon or vinegar and milk.

Did someone say buttermilk?

Check out our favorite recipes using buttermilk.

Ingredients

Makes 2

• 6 large eggs
• ¼ cup buttermilk
• ¼ tsp Kosher or fine sea salt
• ⅛ tsp freshly ground black pepper
• 1 tbsp unsalted butter for cooking the eggs (omit salt if using salted butter)
• chopped fresh chives or scallions for topping (optional)
• hot sauce (such as Tabasco) for seasoning (optional)

Equipment

• non-stick pan
• spatula or wooden spoon

Method

1. In a medium bowl, whisk together the eggs, buttermilk, salt, and pepper.

2. Heat a medium-sized non-stick pan over medium-low to low heat. Add the butter until it starts to foam.

3. When the butter is foaming, add the egg mixture to the pan. With a spatula or wooden spoon, gently push the eggs from side to side, across the pan, to start forming curds. Slowly, but continuously move the spatula in all directions, until the eggs begin to set. Adjust the heat to low if they are cooking too fast. When the eggs are just about set, and a few traces of liquid remain, remove the pan from the heat (the heat from the pan will continue to cook the eggs). For well-done eggs, keep cooking until your desired doneness.

4. Serve immediately sprinkled with the fresh herbs and/or hot sauce, if using.

Kitchen notes

• Avoid using buttermilk substitutes here (buttermilk powder or lemon/vinegar milk combinations), as the consistency and taste will not be the same.