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Buttermilk Ranch Scrambled Eggs

Give your scrambled eggs a flavorful kick by adding ranch seasoning for these Buttermilk Ranch Scrambled Eggs.

Course Breakfast
Cuisine American
Keyword Buttermilk Ranch Scrambled Eggs
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4
Calories 171 kcal
Author Amanda Rettke-iambaker.net


  • 6 large eggs
  • 2 tablespoons ranch seasoning (link to homemade recipe below)
  • 4 tablespoons buttermilk
  • 1 1/2 teaspoons corn starch
  • 1 tablespoon butter
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste


  1. 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.

  2. 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.)

  3. 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.

Recipe Notes