Can I make scrambled eggs without milk?

Yes! There's no milk needed to make super fluffy scrambled eggs.

What can I use in place of milk?

I use just a tiny splash of water. You can use almond milk or another non dairy milk if you prefer creamy eggs.

Is water or milk better?

I find that water is better for a fluffy scrambled egg because the steam evaporates and releases, in turn creating a fluffier egg.

Can you reheat cooked scrambled eggs?

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.

How do you reheat leftovers?

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.

The Best Fluffy Scrambled Eggs without Milk

Name: Scrambled Eggs without Milk
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Cuisine: American
Ingredients: 4 Large Eggs; 1/2-1 Teaspoon Salt; 1/4 Teaspoon Black Pepper; 1 Teaspoon Freshly Chopped Dill

Scrambled Eggs without Milk

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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.

Author: Nicole Radcliffe
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

Scale

4 Large Eggs
1/2-1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Teaspoon Freshly Chopped Dill

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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

Find it online: https://www.coleinthekitchen.com/scrambled-eggs-without-milk/