These scrambled eggs without milk make for a warm and satisfying breakfast. Milk is not needed to achieve soft, fluffy, delicious eggs with these few easy steps.
I used to think that is was absolutely necessary to use milk for the best, creamy, scrambled eggs but it turns out I’m wrong. The key is all in how you cook them, low and slow.
Scrambled eggs are a versatile, quick and easy protein. They can be served all day long with anything from a side of roasted potatoes, broccoli, pancakes and more. We love serving them with a side of air fryer turkey bacon for a healthy, protein packed meal.
How to make the best scrambled eggs without milk
Follow these super simple tips and tricks for achieving creamy, amazing eggs every time. Remember, these eggs are easy to make and using the right technique, you will get delicious, fluffy eggs in minutes.
Gather your eggs, fat, salt and pepper. There is no milk or cream used for this recipe. You don’t need them to get perfect eggs. I do like using butter to add richness but if you want to be dairy free, substitute with spray oil, olive oil, or avocado oil.
Use a silicone spatula and nonstick pan for the best results. The last thing you want is for the eggs to stick, so using a nice nonstick pan really helps.
Whisk eggs in a bowl. Use a whisk or fork to break up the eggs before adding them to the pan.
This step is important. Be sure to cook over low heat. If you want delicious, creamy eggs, they need to be cooked on low. High heat will cook them too fast, make them dry and not allow for the creamy texture.
Push the eggs. Once you add the eggs to the pan, take the spatula and stir in a circular form. Once they start to set, take the spatula and push the eggs from side to side.
How to cook soft scrambled eggs
- Crack eggs into a bowl. Whisk for 30-60 seconds. You want to make sure the eggs are broken up. At this point I like to add a pinch of salt but you can leave it out until the end.
- Melt the butter or oil in the skillet over medium-low heat.
- Add the eggs to the skillet. ***The last key to creamy eggs is all about how you stir the eggs in the pan while cooking. Use the spatula to gently swirl the eggs and then push them back and forth.
- Once they have ALMOST finished cooking, remove the pan from the heat. The eggs will keep cooking in the pan. Let them sit in the pan for a minute before transferring to plate. ***If you prefer your eggs to be a little harder, let them cook for an extra minute or two.
What can be added to scrambled eggs?
They are perfect on their own but sometimes it’s fun to add in some extra ingredients like cheese and vegetables. The key with mixing in other ingredients is to cook them in a separate skillet before mixing in with the eggs. Wait until you are about to take the cooked eggs out of the skillet before adding in cheese, cooked vegetables or meat. Here are a few add-in ideas:
Cheese: Shredded cheese like cheddar, Monterey Jack, feta, provolone and more.
Meat: Crumbled breakfast sausage, diced ham, or crumbled bacon.
Vegetables: Onion, diced bell pepper, spinach, mushrooms, or diced tomatoes.
Herbs: Fresh dill, chives, or parsley.
How to serve
There are so many wonderful ways to eat scrambled eggs. I like mine with a little salt and pepper. You could also use them for:
- Serve on toast.
- Wrapped in a breakfast burrito.
- On a breakfast pizza.
- Savory monkey bread.
- Serve with hash browns or hash brown casserole.
How to store
Cooked eggs will keep in an airtight container in the refrigerator for up to 2 days. You can reheat them in the microwave for about 30 seconds or put them back in a pan on the stove until heated through.
How many eggs per person
If you have a large family or are making them for a crowd you might want to cook eggs in larger quantities. I usually cook 2 eggs per person for a good portion size.
More easy egg recipes
Check out the video below to watch step-by-step instructions. If you made this recipe, let me know in the comments below how it turned out. What’s your favorite way to eat eggs?
Scrambled Eggs Without Milk
- 4 large eggs
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- ground black pepper to taste
- Crack eggs into medium mixing bowl. Whisk the eggs for about 30 seconds.
- Heat non-stick skillet over medium-low heat. Either melt butter, add oil or spray with nonstick cooking spray. Make sure the whole pan is coated.
- Pour the beaten eggs in the skillet. Using a spatula, make a small swirling motion in the eggs. Once they start to barely set, gently push the eggs from one side of the pan to the other.
- Keep pushing the eggs until they are almost cooked but still look a little wet.
- Remove from heat and give the eggs another few pushes. Sprinkle with salt and pepper.