Buttermilk Ranch Scrambled Eggs

Buttermilk Ranch Scrambled Eggs 6 large eggs 2 tablespoons ranch seasoning 4 tablespoons buttermilk 1 1/2 teaspoons corn starch 1 tablespoon butter 1 pinch salt, to taste 1 pinch pepper, to taste In a medium bowl, vigorously whisk together the ranch seasoning, buttermilk, and cornstarch. Whisk until frothy with many air bubbles. Add in the eggs and whisk until light and frothy and fully combined. In a skillet over medium-low heat, heat the butter until just melted, swirling to coat the pan's surface. Add the scrambled eggs and leave undisturbed for a few seconds to let the bottom of the eggs cook. Drag a spatula down the middle of the eggs to expose the bottom of the skillet and allow uncooked egg to run into the exposed surface. Continue in this matter until most of the eggs are cooked. (If you are using a whisk, whisk slowly and continuously to add air to the eggs.) When the eggs no longer appear runny but are still shiny, remove from the heat. (The residual heat from the skillet will finish cooking the eggs.) Season with salt and pepper to taste. Serve immediately.