Scrambled Eggs
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
beaten |
|
| ⅓ | cup |
buttermilk
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
beaten |
|
| 79 | ml |
buttermilk
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
butter
|
|
Directions
Add buttermilk, salt, and pepper; mix well.
Melt butter in a large skillet.
Add eggs and cook to desired doneness while stirring constantly.
