Substituting Buttermilk with Large Eggs

Buttermilk will impart a tangy, slightly acidic flavor to your baked goods, which can enhance the overall complexity of the taste profile. This substitution will reduce the natural richness and subtle sweetness that eggs provide, and instead introduce a mild sourness. The acidity in buttermilk can complement sweet flavors well, but it may overpower more delicate flavors if not balanced with additional sweeteners.