How to Make Fluffy Scrambled Eggs Without Milk

5 from 1 vote

These fluffy scrambled eggs are made without milk! These delicious eggs are so quick and easy to make, with just a few ingredients!

Prep Time2

Cook Time8

Total Time10

Course: Breakfast

Cuisine: American, British

Servings:

Calories: 188kcal

Author: Sonia

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!

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.