This recipe for Scrambled Eggs without Milk is creamy, fluffy, and delicious. It's pretty easy to make the perfect scrambled eggs. You just need a few ingredients and the right technique.
In this post, I'll give you visual step-by-step instructions, along with a few top tips so that you can up-level your scrambled eggs. They don't need milk, cream, or cheese to be delicious and I'll show you how!
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❤️Why You'll Love this Recipe
- Easy to make
- Creamy and fluffy
- Buttery flavor
📝Ingredient Notes
- Non-dairy butter: Use a brand you like the taste of. This is important because it will affect the taste. I love the taste of Country Crock Plant Butter with Olive (or Avocado) Oil.
- Pepper: I love to use white pepper for eggs. White pepper is milder in flavor than black pepper and the color blends well into the eggs. You can definitely use black pepper though!
🍞Substitutions/ Variations
- Milk replacement: If you'd like, you can use a milk alternative (or water) to whisk into your eggs. I recommend using one that won't change the flavor like homemade cashew milk or homemade almond milk. Just add 2 tablespoons of either milk or water to 4 eggs. You only need ½ tablespoon of liquid per egg.
- Non-dairy butter: In place of butter, you can use olive oil, although it will affect the flavor. While I don't recommend it, you can also leave the butter/oil out completely. Just be sure to use a nonstick pan to prevent sticking. If the butter is omitted, I suggest adding water or a milk alternative to the egg mixture.
🥣Equipment
- Rubber spatula
- Fork
- Nonstick skillet
🔪How to Make Scrambled Eggs without Milk
- Melt the non-dairy butter on a skillet over medium to low heat.
2. Crack the eggs into a small bowl and mix with a fork until the color is uniform. Add the salt and pepper and whisk once more to combine.
3. Pour the eggs into the skillet. Cook the eggs low and slow. Continuously stir and scrape the pan with a rubber spatula until the eggs are soft and cooked.
4. Add more salt and pepper to taste if needed. Enjoy!
🧊Storing
Scrambled eggs should be stored in the refrigerator (in an airtight container) and eaten within 3 to 4 days.
✅Pro Tips for the Perfect Scrambled Eggs
- Pre-mix the eggs: Instead of cracking the eggs straight into the pan, mix them in a bowl first using a fork to get an even and uniform color and consistency.
- Use a fork over a whisk: While either can be used, it is possible to over-whisk which can add too much air into the eggs. Using a fork can help guarantee that you won't over-mix them, resulting in fluffier eggs.
- Don't leave out the (non-dairy) butter: Butter adds richness, creaminess, and flavor to the scrambled eggs. Scrambled eggs are best with butter!
- Use a nonstick pan: Prevent the eggs from sticking to the bottom of the pan! Always use nonstick.
- Cook low and slow: Eggs cook very quickly. If your heat is too high, before you know it, your eggs could become overcooked. The low and slow method results in the perfect creamy scrambled eggs.
- Use a rubber spatula: I'm not talking about the thing you flip pancakes with. Those are actually called turners/flippers. I'm talking about a rubber spatula that will scrape all the egg bits off the bottom of the pan. It's the easiest and best way to mix your eggs while they're cooking.
⁉️Frequently Asked Question
Yes! Milk isn't necessary to create scrambled eggs that are soft, fluffy, and delicious. The most important thing is technique and a fat source: such as (non-dairy) butter.
Yes! Given you use the proper technique, add (non-dairy) butter, and season them well, they are delicious.
Some culinary experts say that milk makes your eggs rubbery and dilutes the flavor of the eggs, suggesting not to use milk at all. However, many chefs and home cooks agree on one key component in your scrambled eggs: butter! This extra fat makes them soft, fluffy, and full of flavor!
Yes. For this method, I recommend using a ceramic mug. Oil the inside of it to help prevent sticking. In a separate mug or bowl, whisk the eggs until uniform in color. Mix in ½ tablespoon of water or a milk alternative. This helps reduce the popping/exploding in the microwave. Pour the mixture into the oiled mug. Be sure not to overheat the eggs or they will (loudly) explode! Microwave for about 45 to 60 seconds at 60% to 70% power.
🍓Serving Ideas
- Toast
- Avocado toast
- 3 Ingredient Drop Biscuits
- Fruit
- Bacon
- Sausage
- Pancakes
🍳More Breakfast Recipes to Try
⭐️Before you go! If you enjoyed this recipe for Scrambled Eggs without Milk, leave a review and share it with me! I love to hear from you.
📖 Recipe
Scrambled Eggs without Milk
Equipment
- Fork
- Nonstick pan
- Rubber spatula
Ingredients
- 4 eggs
- 2 tablespoons non-dairy butter
- salt and pepper to taste
- green onions or chives for serving, optional
Instructions
- Melt the non-dairy butter on a skillet over medium to low heat.
- Crack the eggs into a small bowl and mix with a fork until the color is uniform. Add the salt and pepper and whisk once more to combine.
- Pour the eggs into the skillet. Cook the eggs low and slow. Continuously stir and scrape the pan with a rubber spatula until the eggs are soft and cooked.
- Add more salt and pepper to taste if needed. Enjoy!
Notes
- Scrambled eggs should be stored in the refrigerator (in an airtight container) and eaten within 3 to 4 days.
- Always add salt to your liking. I tend to go a little heavier on the salt when it comes to scrambled eggs. When in doubt, just add slowly to taste.
- I like to use white pepper for scrambled eggs. It's milder in flavor than black pepper and blends well into the eggs. Black pepper works perfectly fine though.
Nutrition
Additional note: The nutrition label is only an estimate. Amounts may vary.
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