These scrambled eggs are made without milk or dairy. But with the right technique and a couple of tricks (really simple ones) you'll see that that there's no milk needed to make soft and fluffy scrambled eggs that are completely dairy-free!
Making scrambled eggs without milk might be easier than you think. All you'll need is a whisk, a non-stick pan, some seasonings and most importantly, high-quality eggs.
Before getting started, I wanted to remind you that I have a bunch of incredible milk free recipes for you to try.
If you are looking specifically for no-milk breakfast ideas – try this No Milk French Toast, my Overnight Oats with Water, Waffles without Milk and my ultra-delicious and easy Pancakes without Milk.
Can you make scrambled eggs without milk?
Yes, you absolutely. In fact, there are several alternatives you can use to achieve creamy, flavorful scrambled and delicious eggs without dairy.
Here are a few options:
- Dairy-free alternatives: If you're looking for a dairy-free option, consider using plant-based milk alternatives such as almond milk, soy milk, or oat milk. These options can add creaminess to your eggs without any dairy products.
- Broth: Using broth, whether it's chicken, vegetable, or even beef, is a fantastic way to infuse flavor into your scrambled eggs. Simply replace the milk with an equal amount of broth for a savory twist.
- Water: Believe it or not, you can also use water as a substitute for milk when making scrambled eggs. While it won't add the same creaminess, it will still yield a perfectly cooked and fluffy texture.
My recommendation - skip it altogether: If you want to keep your scrambled eggs simple and pure, I recommend skipping any liquid altogether.
Why you'll love this recipe
- No milk, no butter: This ticks the box for lots of people looking for a dairy-free recipe.
- Simple ingredients: You'll only need 3 ingredients!
- Easy to make: This is a no-skill required kind of breakfast.
- Customize: I love that you can play around with extra ingredients to make this your own.
Ingredients needed
- Eggs: I highly recommend using high quality, free range, organic eggs. Since they are our main ingredients in this recipe, it really does make a difference in taste.
- Oil: To add some moisture and avoid burning.
- Salt and pepper
See recipe card for quantities.
Step-by-step instructions
Step 1. Crack eggs into a small mixing bowl.
Step 2. Whisk together with a fork or whisk until some air bubbles are forming. Heat a skillet over medium-low heat and add the oil.
Step 3. Add the eggs to the pan and allow them to cook and settle for a seconds (~15).
Step 4. Stir gently with a wooden spoon or rubber spatula to scramble the eggs. Cook to your desired level of doneness and season with salt and pepper. Add your toppings and serve up this amazing breakfast.
Top tips
- Choose good quality eggs. Start with high-quality eggs, preferably organic or free-range, for best results. These eggs tend to have better flavor, richer yolks, and a creamier texture, which can elevate your scrambled eggs recipe.
- Whisk eggs thoroughly. This not only helps incorporate air, making your eggs fluffier, but it also ensures that the yolks and whites are well mixed for a consistent texture.
- Use a non-stick skillet. Or a well-seasoned cast-iron pan. These surfaces make it easier to cook the eggs without sticking and allow for easy clean-up.
- Preheat the pan. This ensures even cooking and prevents the eggs from sticking to the surface.
- Low and slow heat. A slower cooking process also allows for better control over the final texture.
- Don't overcook. Eggs will continue to cook from residual heat, so taking them out while they are still slightly soft ensures they won't become dry and rubbery.
- Constant stirring. This helps ensure even cooking and prevents any parts from overcooking or sticking to the pan.
- Additional garnishes. Fresh chopped herbs like chives, parsley, or cilantro can add freshness and color. Grated cheese, hot sauce, or a sprinkle of your favorite seasonings can level up your eggs! Also remember that adequate seasoning really helps bring out the flavor of the eggs.
Toppings & add-in ideas
- Grated cheese: Experiment with different cheeses like Gruyere, feta, Parmesan and blue cheese for a richer option.
- Fresh herbs: parsley, chives, cilantro, basil, dill
- Spices and seasonings: Hot sauce, paprika powder, smoked paprika, black pepper, salsa, cumin, mustard seeds
- Sauteed vegetables: Add in sauteed mushrooms, caramelized onions, sauteed bell peppers, spinach
- Avocado slices: My personal preference is to top my eggs with slices of fresh avo for a dose of healthy fats!
Pairing & serving suggestions
- Toast or bread plain. I love sourdough - topped with Hummus or Guacamole!
- Cottage Cheese Toast or alongside Cottage Cheese with Fruit
- Avocado toast. Mash slices of avocado on toast.
- Alongside this slightly sweet No-Milk Cornbread
- Guacamole Sandwich
- Fruit or Breakfast Fruit Salad
- Potatoes. Potato hash or Baked Potatoes
- Alongside Pancakes or No-Milk Waffles
- Breakfast tacos or burrito
Storage
My personal recommendation is to eat these scrambled eggs straight away, straight off the pan/skillet. If you want to store them, you’ll need to cool them first to room temperature.
Store them in an airtight container in the fridge for about 2 days. You can heat them briefly in the microwave – it is likely their texture won’t be the same.
FAQ
For scrambled eggs, a good rule of thumb is to use about 2 eggs per person. If you're serving a group, you can adjust accordingly based on people's preferences and appetites. Some might prefer a heartier serving, while others may be satisfied with a smaller portion.
You could, but I generally don't recommend it as you don't have as much control over the texture.
First of all, avoid overcooking the eggs. Cook them just until they are set but still slightly moist. Cook the eggs over medium-low heat. Also, I mention letting the eggs set for about 15 seconds, do go overboard and let them cook much longer before stirring or the texture will resemble an omlette.
Yes, but using a mixing bowl has 2 advantages over adding them straight into the bottom of the pan: beating the eggs will make them fluffier plus if the egg shell ends up in mixture it’s easy to remove them.
More recipes with eggs
More easy breakfast recipes
📖 Recipe
Scrambled Eggs without Milk (of any kind!)
Equipment
- 1 skillet *cast iron or non-stick pan
- 1 mixing bowl
- 1 whisk
- 1 wooden spoon or silicone spatula
Ingredients
- 4 large eggs *organic, free-range preferred
- 1 tablespoon oil *I love olive oil
- salt and pepper to taste
- optional toppings and seasonings (cheese, herbs, vegetables, etc.) *optional
Instructions
- Crack and beat the eggs: Crack the eggs into a small mixing bowl and beat with a whisk or fork until egg yolk and egg whites are well combined.4 large eggs
- Preheat the pan: Place a skillet or frying pan over medium-low heat and add the oil. You can use a brush to spread the oil evenly.1 tablespoon oil
- Pour in eggs: Pour the egg mixture into the hot pan. Let them sit undisturbed for a few seconds (around 15). Don't let them sit any longer or they will set too much.
- Stir gently: Using a spatula or wooden spoon, gently stir the eggs. Keep cooking and stirring until they reach your desired level of doneness. Remember that they will continue to cook slightly after you remove them from the heat, so it's better to slightly undercook them in the pan. Season with salt and pepper to taste.salt and pepper to taste
- Add toppings (optional): If you're adding any toppings, such as grated cheese sprinkle over the eggs while they're still slightly runny on the top.
- Remove from heat: Once the scrambled eggs reach the desired consistency (they should still look slightly moist), remove the pan from the heat immediately to prevent overcooking.
- Serve immediately with garnishes of choice!
Video
Notes
- Choose good quality eggs. Start with high-quality eggs, preferably organic or free-range, for best results.
- Whisk eggs thoroughly. This not only helps incorporate air, making your eggs fluffier.
- Use a non-stick skillet. Or a well-seasoned cast-iron pan. These surfaces make it easier to cook the eggs without sticking and allow for easy clean-up.
- Preheat the pan. This ensures even cooking and prevents the eggs from sticking to the surface.
- Don't overcook. Let the egg mix sit in the pan untouched for no longer than 15-20 seconds. When the edges are starting to set, it's already too late and you'll end up with an omlette-like texture.
- Constant stirring. This helps ensure even cooking and prevents any parts from overcooking or sticking to the pan.
Leave a Reply