This post explores how to make fluffy scrambled eggs without milk! These delicious eggs are so quick and easy to make, with just a few ingredients!
For more egg recipes, check out our veggie scrambled eggs, spinach scrambled eggs and our ultimate green vegetable scrambled eggs.
There’s nothing like a good breakfast to kickstart your day.
A hearty, nutritious meal can boost your energy and focus, making it way easier to take on whatever comes next.
Skipping breakfast or opting for sugary supermarket options can leave us feeling sluggish – trust me, I’ve been there!
That’s why I love breakfasts that are simple, healthy, and delicious. These fluffy dairy-free scrambled eggs are the perfect example — effortless, tasty, and a great way to start your morning. These eggs are one of my favorite breakfast foods - also because they are packed with nutrients too.
Like our air fryer granola recipe and cookie dough overnight oats, this is another quick and easy recipe for a perfect breakfast for weekdays!
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Why This Recipe Works
- Easy and quick to make – this easy recipe is can be made within 10 minutes.
- Delicious and fluffy – these fluffy eggs are delicious and perfectly seasoned, great with our dips. This post shares simple tips and the right technique for eggs with a creamy texture.
- Healthy, high protein and low-carb – eggs provide you with nutrients to make breakfast healthy and wholesome. These are a great way to add protein into your meal and for a low-carb diet.
- Budget-friendly – you only need a handful of ingredients to whip these simple yet scrumptious scrambled eggs.
- Dairy-free option and easily customisable – you can modify and adjust these scrambled eggs according to taste. See Variations for more details.
Ingredients You'll Need
- Eggs – the star of the show – we recommend using organic, free-range eggs, either medium or large. Whole eggs (both egg yolk + egg white) are the base of these scrambled eggs and are whisked before being added to the pan to be cooked. Eggs are a ‘complete’ source of protein and a source of nutrients including vitamin B12, D and antioxidants.
- Extra virgin olive oil – the extra virgin olive oil is added to the pan before the eggs. Using olive oil helps to make the eggs extra moist, creamy and soft. You can substitute with regular or dairy-free butter (depending on dietary preferences) or avocado oil. If you If you are using salted vegan butter, avoid adding extra salt. Extra virgin olive oil is rich in nutrients including antioxidants and healthy fats.
- Seasoning – a pinch of salt and pepper are added to season the eggs.
- Optional - Dairy-free cheddar cheese - you can use either dairy-free or regular cheddar cheese (shredded/grated) depending on dietary requirements - for a richer taste. Tip: you can reduce or omit salt if you are adding cheddar cheese as cheese contains added salt.
- Optional - fresh herbs, including chives, cilantro/coriander
Variations
- Spicier taste: add ¼ teaspoon freshly ground black pepper and a pinch of red pepper flakes/chilli flakes.
- Herbs: garnish with fresh chives or cilantro/coriander.
- Vegetables: add vegetables including bell peppers and spinach like our vegetable scrambled eggs.
How to Make Scrambled Eggs Without Milk
- Whisk eggs in a bowl. Crack eggs into a bowl, add salt and pepper and using a whisk (or fork) whisk for 1-2 minutes until eggs are completely whisked to form a uniform, light-yellow mixture (with a few bubbles).
- Pour beaten eggs into pan. Heat oil or butter in a pan, on medium heat for 30 seconds (if using butter, heat until butter has melted), pour out the whisked eggs into the pan.
- Cook eggs. Cook the eggs for 6-8 minutes (or until desired consistency), on low-medium heat. Continuously stir the eggs using a silicone spatula. Use the spatula to gently lift and fold the eggs from the sides, base and edge of the pan to stir and evenly cook the eggs. You will notice the eggs start to thicken as they cook.
- Remove from heat and serve. Once cooked to desired consistency, switch off the heat. Sprinkle shredded/grated cheese (optional) and stir to allow the cheese to melt and combine with the eggs. Serve with a fresh guacamole, pico de gallo salsa or blender salsa and enjoy!
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Tips to Make the Best Scrambled Eggs
- Use the best equipment for optimum results: including a non-stick pan and silicone spatula to evenly cook the eggs.
- Whisk the eggs before adding to the pan: it is important to whisk the eggs enough to form one uniform mixture (mixing the yolks and egg whites) before adding to the pan. This helps for a creamy and fluffy texture. If they are not whisked appropriately you’ll notice the scrambled eggs will not be a uniform light-yellow colour (with bits of egg whites and egg yolks).
- Use medium-low heat: this helps keep the eggs moist and creamy and prevents them from sticking to the pan (or drying out the eggs with high heat).
- Stir continuously: use a silicone spatula to stir the egg mixture, by gently lifting the eggs from the sides of the frying pan and folding them over, this helps evenly cook the eggs to the perfect consistency whilst also preventing any part of the eggs from sticking to the bottom of the pan or drying out.
- Cooking time: cook for slightly less time for extra creamy eggs.
Equipment
- I recommend using a non-stick medium/large pan or skillet to help evenly cook these eggs without them sticking to the surface of the pan.
- I also recommend using a silicone or rubber spatula to help you lift, fold and mix the eggs to cook and stir them.
- To whisk the eggs you can either use a whisk or an electrical whisk – either will work! My personal preference is a hand whisk.
How to Serve Scrambled Eggs
Scrambled eggs are a simple, healthy and great dish for any meal and are best served with dips! Our favorite way to serve these is with guacamole (smashed avocado dip) and/or our quick blender salsa. These dips bring a great flavor to the meal.
These scrambled eggs go perfectly well with a glass of our fresh breakfast apple, orange and carrot juice!
Recipe FAQs
If you'd like to prepare in advance or have leftovers, place the cooked scrambled eggs in an airtight container and refrigerate them once they have cooled. They will stay fresh for up to 1 day.
To reheat, place the eggs in a pan, cover, and cook on low heat for 7-10 minutes, stirring occasionally. Alternatively, you can heat them in a microwave-safe dish or bowl for at least 2 minutes (longer if there’s a larger quantity), or until the eggs are steaming. When reheating, it’s best to cover the eggs with a heat-proof lid or cover to keep them from drying out.
It is recommended that eggs should be refrigerated in their original carton to keep them fresh – depending on where you live and the temperature, you may wish to store your eggs in a cool, dry place in their original carton at room temperature.
Depending on the recipe and ingredients you use, the carbohydrate value in scrambled eggs can vary. This scrambled eggs recipe contains 1g carbohydrates per serving. (See nutrition information in recipe below).
Suggested Fresh drinks
Enjoy these eggs with a glass of fresh juice or smoothie:
If you tried this Scrambled Eggs (without milk) Recipe or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below. Thanks for visiting!
How to Make Fluffy Scrambled Eggs Without Milk
Ingredients
- 4 Eggs (whole) medium or large (if you are in the US/Canada use large eggs)
- 1 tablespoon Extra virgin olive oil or dairy-free butter
Seasoning
- ⅛ teaspoon Salt (or to taste)
- ⅛ teaspoon Finely ground black pepper
- Optional dairy-free cheddar cheese shredded/grated
Instructions
- Crack eggs into a bowl, add salt and pepper and using a whisk (or fork) whisk for 1-2 minutes until eggs are completely whisked to form a uniform, light-yellow mixture (with a few bubbles).
- Heat oil in a pan on medium heat for 30 seconds (if using dairy-free butter, heat until butter has melted), pour out the whisked eggs into the pan.
- Cook the eggs for 6-8 minutes (or until desired consistency), continuously stirring the eggs using a silicone spatula. Use the spatula to gently lift and fold the eggs from the sides and base of the pan to stir and evenly cook the eggs. You will notice the eggs start to thicken as they cook.
- Once cooked to desired consistency, switch off the heat. Optional - sprinkle shredded/grated cheese (dairy-free or regular depending on dietary preference) and stir to allow the cheese to melt and combine with the eggs. Serve with fresh guacamole, pico de gallo salsa or blender salsa and enjoy!
Notes
- Oil vs dairy-free butter: Olive oil or butter works in this recipe. If you are using salted butter (dairy-free or regular), avoid adding extra salt.
- Whisk the eggs before adding to the pan: it is important to whisk the eggs enough to form one uniform mixture (mixing the yolks and egg whites) before adding to the pan, this helps to create the most creamy, fluffy and moist scrambled eggs. If they are not whisked appropriately you’ll notice the scrambled eggs will not be a uniform light-yellow colour (with bits of egg whites and egg yolks)
- Use medium heat: this helps keep the eggs moist and creamy and prevents them from sticking to the pan (or drying out the eggs with higher heat)
- Stir continuously: use a silicone spatula to stir the eggs, by gently lifting the eggs from the sides of the pan and folding them over, this helps evenly cook the eggs to the perfect consistency whilst also preventing any part of the eggs from sticking to the pan or drying out.
- Serving and storage: These scrambled eggs are best enjoyed when served immediately. If you wish to make these in advance, transfer the cooked scrambled eggs into an airtight container and refrigerate once cool for up to 1 day.
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