Buttermilk Scrambled Eggs are a delicious 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 I'm a bit buttermilk obsessed. I love using it in my baked goods, and now I'm using that leftover buttermilk in my 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!
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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, I 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. I promise it will be worth it!
- Salt and pepper for seasoning
- Butter- For cooking the eggs. I 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 just 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 just about done cooking.
- Add cheese! Shredded cheddar, gouda, or gruyère can be folded into the eggs when they are just 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 Tomatoes – Confit or roasted for a juicy pop.
Storage
Scrambled eggs are best eaten fresh. However, you can store leftovers in the fridge for up to 3 days. I usually warm them gently in the microwave.
Frequently asked questions
While buttermilk powder is a decent substitute for some baked goods, I don't recommend it here. Mainly because there are very few ingredients (basically just 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 my favorite recipes using buttermilk.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Buttermilk Scrambled Eggs
Equipment
- non-stick pan
- spatula or wooden spoon
Ingredients
- 6 large eggs
- ¼ cup buttermilk
- ¼ teaspoon Kosher or fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon 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
Instructions
- In a medium bowl, whisk together the eggs, buttermilk, salt, and pepper.6 large eggs, ¼ cup buttermilk, ¼ teaspoon Kosher or fine sea salt, ⅛ teaspoon freshly ground black pepper
- Heat a medium-sized non-stick pan over medium-low to low heat. Add the butter until it starts to foam.1 tablespoon unsalted butter for cooking the eggs
- 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.
- Serve immediately sprinkled with the fresh herbs and/or hot sauce, if using.chopped fresh chives or scallions for topping, hot sauce (such as Tabasco) for seasoning
Notes
- Avoid using buttermilk substitutes here (buttermilk powder or lemon/vinegar milk combinations), as the consistency and taste will not be the same.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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