BUTTERMILK SCRAMBLED EGGS

BUTTERMILK SCRAMBLED EGGS 6 large eggs 4 tablespoons of buttermilk 1 1/2 teaspoons cornstarch 1 tablespoon of real butter Salt and pepper to taste In a medium bowl, vigorously whisk together the eggs, buttermilk, and cornstarch. Whisk until frothy with many air bubbles. 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. When the eggs no longer appear runny remove from the heat (the residual heat from the skillet will finish cooking the eggs). Season with salt and pepper to taste. Serve immediately