Why we love these dairy free scrambled eggs!
I know it seems weird to write a recipe for scrambled eggs, but since I know we’re going to have lots of dairy free newbies stopping by shortly (hello, new year’s resolutions), I thought it would be nice to have a reference for it.
I know a lot of people put a splash of milk or cream in their eggs before scrambling them, but is it necessary? Not really, but for some reason I’m still inclined to add a splash of something to my eggs before whisking them.
Instead of milk, I like to use almond or oat milk, or even water. I use just a tablespoon to “stretch” the eggs, and I’ve never noticed a difference between that and milk. I don’t think you will either.
If you’re worried about getting creamy eggs, the best thing you can do is to cook them low and slow and stir constantly to make sure they don’t dry out.
More dairy free breakfast recipes: Apple cinnamon oatmeal / Asparagus quiche with bacon / Dairy free french toast / Tater tot breakfast casserole
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make scrambled eggs with no milk
Scramble the eggs. Crack eggs into a mixing bowl. Season with a pinch of salt and add a splash of dairy free milk or water (if you want). Use a fork or a whisk to whip the eggs until they’re mostly uniform in color with no large spots of whites remaining.
Cook the eggs. Heat your skillet to medium-low. Add your vegan butter and let it fully melt. Pour in the scrambled eggs. Let them start cooking for a minute, and then start stirring frequently (almost constantly) to prevent the eggs from sticking to the pan.
Continue until the eggs set, but still slightly wet. Be careful not to over cook the eggs, and remove from heat when the eggs are done.
Garnish and serve. Top them with whatever fresh herbs you like, or even just fresh black pepper. I really like fresh chives and/or parsley on my eggs, but if we don’t have fresh herbs I also really like this seasoning blend which has chives in it.
Frequently asked questiosn
Yes of course you can! Adding the milk really just changes the consistency of the eggs. You could skip it all together or even add water as a substitute.
It is actually a chemical reaction that happens between the yolk and the white of the egg, with sulfur and iron. You can also see this when you hard boil eggs sometimes, in a greenish grey halo around the yellow yolk. This does not mean you can’t eat the eggs, but possibly that they were cooked at too high of a temperature.
Eggs themselves are a pretty healthy food. If you want to save some of the calories, skipping the milk will help with that of course!
More egg recipes to try
Scrambled Eggs without Milk
Ingredients
- 1 tablespoon vegan buttery spread
- 6 – 8 large eggs
- 1 tablespoon dairy free milk or water, optional
- Salt & pepper
- Chives, optional
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The easiest eggs I’ve ever made!
Your blog post makes no sense. The article is about how to make scrambled eggs with no milk, and in the recipe you say add dairy free milk. Make fucking sense of what you write for god’s sake.
Ever heard of oat milk or Almond milk both dairy free they also suggest water. I don’t see your problem.
And your blog is all over the place, not convenient, and you repeat yourself and write the same paragraph at the top and at the bottom of the page. What the fuck? 🤣🤣
I’m really sorry to have invoked such rage from you. I didn’t realize dairy free milk was so offensive. If you read the post in depth, you would see that I say you can also use water instead of milk, or even leave it out all together. It is stated several times in the post, and in the recipe card, so I’m not sure how you missed it.
There is always one Melissa. Ignore them
I’ve never made dairy free eggs before but these were so good!