Scrambled Eggs without Milk

healthy scrambled eggs without milk on a white plate topped with a sprig of dill.

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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.


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


  1. 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
  2. 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
  3. Once the bottom has started cooking, use a silicone spatula to begin to gently stir them around
  4. When the eggs are mostly cooked, but still have some wet spots, add in salt, pepper, and chopped dill.
  5. 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


  • 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