Scrambled Eggs Without Milk

These dairy-free scrambled eggs without milk, are super delicious, fluffy and creamy. Ready in less than 5 minutes, they’re great for breakfast, lunch or dinner!

I LOVE EGGS! In all possible ways. But lately I’m really into these dairy-free scrambled eggs. They come out so fluffy and delicious, and are ready in no time.

They’re great for a salad bowl or to have on toast with a bit of avocado and olive oil.

Jump to:

• Ingredients
• Why You'll Love These Scrambled Eggs
• Can you make scrambled eggs without milk?
• How to make fluffy scrambled eggs without milk
• Substitutions
• Equipment
• Storaging & Reheating
• Top tip to make the best scrambled eggs without milk!!
• Scramble Eggs Without Milk: Conclusion
• Other Recipes With Eggs
• Scrambled Eggs Without Milk
• See what other people think about this recipe!

Ingredients

• Organic free-range eggs
• Canned coconut milk or cream
• Salt
• Ground pepper
• Fresh parsley (optional)

See recipe card for quantities.

Why You'll Love These Scrambled Eggs

1. The prep time is virtually 0 minutes - crack your eggs directly in your nonstick skillet with olive oil.
2. Easy clean up - no need to beat eggs in a mixing bowl prior - one less plan to clean is always a plus for me.

Can you make scrambled eggs without milk?

Yes, you can make scrambled eggs without milk!! You just need to use plant based milk or cream, instead of dairy milk and butter.

I find that canned coconut milk or cream provides a more creamy and fluffy consistency to the eggs.

How to make fluffy scrambled eggs without milk

It is possible to make fluffy eggs without milk, and you’re about to discover how!! I find this technique is super easy and always works!

Add a drizzle of olive oil to a non stick pan on medium-high heat. Once it’s hot, add the eggs and let them cook for a few seconds, until you see they're slightly starting to grill at the bottom.

Pour the coconut milk, add a pinch of salt, and scramble the egg mixture using a timber spatula for 30 seconds or so.

Remove the non stick skillet from the heat, and keep stirring the beaten eggs constantly with the spatula, until they reach your desired consistency.

Serve immediately and enjoy!

For a dairy-free option, enjoy your fluffy scrambled eggs with a bit of fresh black pepper and diced parsley or fresh chives on top.

If you can tolerate dairy, you can add a dollop of dairy free sour cream, goat cheese, or shredded cheese on top of your scrambled eggs.

Hint: the key is to remove the pan from the heat short after you combine all the ingredients. The pan will stay hot for a while and the scrambled eggs will keep cooking.

Substitutions

• Use plant-based milk instead of canned coconut milk or cream. Look out for one with no added sugar.
• Soy cream: instead of canned coconut milk or cream.

Equipment

• Pan
• Timber spatula
• Cup measurer

Storaging & Reheating

If you're cooking scrambled eggs in advance, store them in an airtight container in the fridge for up to 3 days.

To reheat scrambled eggs, place them in a pan over low heat, stirring frequently, until they are just warmed through. This prevents overcooking and ensures a creamy texture.

Print