Buttermilk Egg Recipe

Prepare eggs

Bring eggs to room temperature for about 10–15 minutes if they were refrigerated. This helps reduce cracking during cooking and promotes even cooking.

Poach or soft-boil eggs (choose one)

Poach method: Bring a wide shallow pan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl. Create a gentle whirlpool and slip eggs in one at a time. Poach 3–4 minutes for a runny yolk, 5 minutes for slightly set. Remove with a slotted spoon and drain on paper towels. Soft-boil method: Place eggs in simmering water and cook 6–7 minutes for a jammy yolk. Immediately transfer to an ice bath for 1 minute, then peel carefully.

Make buttermilk dressing

In a medium bowl whisk together buttermilk, mayonnaise, Dijon mustard, grated garlic, lemon juice, Kosher salt, black pepper, and oil or melted butter until smooth and slightly thickened. Taste and adjust seasoning; add up to 0.5 tsp more salt or a squeeze more lemon if desired.

Marinate eggs

Place the warm (or cooled, if you used the soft-boil method) peeled or poached eggs in a shallow dish. Pour the buttermilk dressing over the eggs so they are mostly coated. Let eggs sit in the dressing for at least 10 minutes at room temperature to absorb flavor; for more pronounced flavor, refrigerate up to 2 hours (bring back to room temp before serving if chilled).

Finish and serve

Remove eggs from the dressing and slice in half lengthwise if desired. Spoon some of the buttermilk dressing over the eggs or serve the dressing alongside. Sprinkle with sliced chives or green onion and an extra pinch of black pepper or flaky salt. Serve on or next to any plate: toast, salad, grain bowl, or as a side.