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.
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Ingredients
- Organic free-range eggs
- Canned coconut milk or cream
- Salt
- Ground pepper
- Fresh parsley (optional)
See recipe card for quantities.
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 scrambled 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 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 using a timber spatula for 30 seconds or so.
Remove the pan from the heat, and keep stirring constantly with the spatula, until they reach your desired consistency.
Serve with a bit of ground pepper and diced parsley on top!
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 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
Storage
If you're making these scrambled eggs in advance, store them in an airtight container in the fridge for up to 3 days.
Top tip to make the best scrambled eggs without milk!!
My top tip to make the best dairy-free scrambled eggs is to turn off the heat as soon as the eggs are starting to cook! This will ensure you don't overcook the eggs, and end up with fluffy and creamy scrambled eggs.
SCRAMBLED EGGS WITHOUT MILK
- Cook Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 serving 1x
- Category: Breakfast, brunch, lunch
- Cuisine: Australian
- Diet: Gluten Free
Description
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!
Ingredients
2 organic free-range eggs
⅛ cup of canned coconut milk or cream
Pinch of salt
Ground pepper
Diced parsley
Instructions
- Add a drizzle of olive oil to a pan on medium heat. Once it’s hot, add the eggs and let them cook for a few seconds, until you see they're starting to grill on the bottom.
- Pour the coconut milk, add a pinch of salt, and scramble using a timber spatula for 30 seconds or so.
- Remove the pan from the heat, and keep scrambling with the spatula, until they reach your desired consistency.
Notes
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 eggs will keep cooking.
Keywords: scrambled eggs without milk, dairy-free scrambled eggs, how to make scrambled eggs without milk, fluffy scrambled eggs without milk, can you make scrambled eggs without milk
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