Coyoty (coyoty) wrote in cooking,
Coyoty
coyoty
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Buttermilk Scrambled Eggs

Yesterday I found that buttermilk, shaken well to make it homogenized and airy, can be used instead of milk or cream to make very tasty and fluffy scrambled eggs.  I think the shaken buttermilk is thicker than regular milk and not as sweet as cream, so it acts as a tangy dairy equivalent of whipped egg whites.
Tags: dairy, eggs
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