Fluffy scrambled eggs without milk are a quick, easy, and protein packed breakfast. They're completely dairy free, made without butter, milk, or cheese, yet these delicious eggs are still light and fluffy. Read below for all my tips and tricks to make your best breakfast in just 15 minutes.
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I would consider myself pretty much an expert when it comes to making scrambled eggs. Besides toast or English muffins, they're one of the first breakfasts I can remember learning how to cook.
My family also has weekly Friday egg nights, so I've had enough egg experience to consider myself an expert on achieving perfectly fluffy eggs without any milk.
Next time you're looking for a quick and easy breakfast that will keep you full and satisfied, look no further than these perfect scrambled eggs. You can enjoy them plain, on sandwiches, or seasoned with a few extra ingredients.
To make a full breakfast, pair with a smoothie, toast , sausage, and bacon. No matter how you enjoy them, I can almost guarantee these will become your favorite breakfast.
WHY YOU'LL LOVE THIS RECIPE
- I'll teach you tips for the BEST scrambled eggs
- Great protein packed breakfast
- Such a versatile recipe
- Super easy, and cooks in less than 15 minutes
- Amazing, fluffy eggs
- Completely dairy free
WHAT YOU NEED TO MAKE SCRAMBLED EGGS WITHOUT MILK
- Eggs: Any large eggs will work, but try and use good quality eggs for best results. If you could get them from a local farmer that would be amazing.
- Seasoning: Salt, black pepper, and fresh herbs to enhance the flavor of the eggs. I used dill, but parsley or chives would also be delicious.
HOW TO MAKE SCRAMBLED EGGS WITHOUT MILK
- In a small bowl whisk eggs with a tablespoon of water until they're completely combined. You want no trace of egg whites
- Pour the egg mixture into a cold non-stick pan. Turn the heat on low and let the bottom of the eggs start to cook
- Once the bottom has started cooking, use a silicone spatula to gently stir them around
- When they're about 90% cooked, add in a pinch of salt, pepper, and chopped dill.
- Turn the heat off and continue to gently stir eggs and let the residual heat finish the cooking process
RECIPE VARIATIONS
If you want to try making breakfast more interesting try one of these fun variations!
CLASSIC HAM AND EGGS
- Add ¼ cup diced ham for every two eggs.
- Cook ham and eggs together
SOUTHWEST STYLE
- Sautee diced onion, red bell pepper and chopped bacon
- Add eggs to the same pan and season with salt, pepper, and chili powder.
- Serve with potatoes, salsa, and chopped cilantro.
ITALIAN STYLE
- Sautee diced onion with spinach and tomatoes
- Add to eggs and finish off with dairy free parmesan.
MEDITERANNEAN SCRAMBLE
- Add sundried tomatoes, spinach and chopped olives to your eggs.
- Finish with chopped dill and crumbled feta (dairy free if needed)
HOMEMADE BREAKFAST BURRITO
- Fill a tortilla with the southwest style eggs, add black beans, dairy free cheddar cheese, and avocado for a healthy fat.
AIR FRYER BREAKFAST PIZZAS
- Top an English muffin pizza with salsa, scrambled eggs, bacon bits, and cheddar cheese/
EXPERT TIPS
- Don't use liquid egg. It takes 30 seconds to whisk your own eggs
- Start in a cold pan to gently bring the heat up so you won't scorch the whisked eggs when they go into the frying pan
- Cook in either a nonstick pan or stainless steel pan with a little bit of olive oil to prevent sticking
- Cook over low heat. High heat or even medium heat will cause the eggs to cook too fast
- Season towards the end of the cooking process to keep the eggs from turning gray
- I turn the heat off when everything is about 90% cooked and let the residual heat finish cooking them for best results
- If you don't like a soft scramble with a fluffy texture, cook them longer. The texture is up to personal taste, so use your judgement
FREQUENTLY ASKED QUESTIONS
Yes! There's no milk needed to make super fluffy scrambled eggs.
I use just a tiny splash of water. You can use almond milk or another non dairy milk if you prefer creamy eggs.
I find that water is better for a fluffy scrambled egg because the steam evaporates and releases, in turn creating a fluffier egg.
You can, but I recommend against it. Eggs really are best enjoyed freshly cooked.
If you want to reheat them, put the eggs with a tiny bit of olive oil into a nonstick skillet over medium-low heat. Use a rubber spatula to gently stir them around until heated through. Drain off any extra liquid that's seeped out of the eggs and enjoy.
As I said, leftover scrambled egg aren't really that great. But you can keep any leftover in an airtight container in the fridge for up to 2 days.
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me or use #incoleskitchen if you make this or any of my other recipes so I can see and share it!
PrintScrambled Eggs without Milk
Perfectly fluffy scrambled eggs in 15 minutes, without any milk needed. These dairy free eggs are perfect for a quick, easy breakfast, or spice them up a little bit and enjoy a fun, hearty, healthy breakfast in no time.
- Prep Time: 2 Minutes
- Cook Time: 13 Minutes
- Total Time: 15 Minutes
- Yield: 2 Servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 Large Eggs
- ½-1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 1 Teaspoon Freshly Chopped Dill
Instructions
- Crack eggs into a small bowl and add a tablespoon of water. Whisk lightly with a fork or whisk until there are no traces of egg whites
- Pour the egg mixture into a medium size, cold non-stick pan. Set the stove to low heat and let the bottom of the eggs start to cook, about 2-3 minutes
- Once the bottom has started cooking, use a silicone spatula to begin to gently stir them around
- When the eggs are mostly cooked, but still have some wet spots, add in salt, pepper, and chopped dill.
- Shut the stove off, but leave the pan on the burner. Continue to occasionally, gently stir eggs with the spatula and let the residual heat finish cooking the eggs until there are not wet spots
Notes
- Don't use liquid egg
- Start in a cold pan so you won't scorch the whisked egg mixture when you add it
- Cook in either a non-stick pan or stainless steel pan with a little bit of olive oil
- Seasoning towards the end keeps the egg from turning gray
- Cook longer if you don't like a soft scramble
- Store leftovers in an airtight container in the fridge for up to 2 days
Keywords: dairy free scrambled eggs, no milk scrambled eggs, hot to make scrambled without milk
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