Scrambled Eggs without Milk

These scrambled eggs are made without milk and butter, so they are completely dairy free. Still, they are lightly, fluffy, and delicious.

When I first moved back to Israel, I lived in an absorption center in Jerusalem where I made friends from all over the world.

One of my funniest memories was when I was in a Russian friend’s apartment for breakfast.

I was making scrambled eggs when one of his Ukrainian roommates looked over my shoulder into the frying pan and said “you ruined the omelette.”

I was a little confused and told him I was making scrambled eggs.

Then he was very confused and I was very confused by his confusion.

Needless to say, it was a confusing situation.

Luckily, my Russian friend walked back into the room and I asked him how to say “scrambled eggs” in Russian.

Fun fact, many Ukrainians speak Russian more fluently than Ukrainian.

He explained to me that there is no such food in the former soviet union (another Russian I know disagrees and says they do exist in Russia).

Then, he turned to his Ukrainian roommate and explained that scrambled is an American way of making eggs, to which the roommate made a disapproving face and walked away.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

Are scrambled eggs dairy?

Despite popular misconceptions, eggs are not dairy, so technically scrambled eggs are not dairy either. However, since scrambled eggs are often made using milk and butter, they usually are made dairy.

You can leave the milk out altogether though because scrambled eggs don’t have to use milk or water, or substitute the milk in scrambled eggs with another liquid like dairy free milk or water.

The reason some recipes call for water, milk, cream, or half-and-half is mainly as extra insurance to prevent a rubbery texture.

A small amount of liquid dilutes them, which stops the proteins from bonding too fast and tightly together.

However, a reason to leave out milk or water is because too much milk or water will cause the scrambled eggs to cook faster and then overcook.

As for dairy free milks, you can make scrambled eggs with almond milk, oat milk (preferably a neutral flavor), and soy milk.

In fact, I have a recipe for scrambled eggs with almond milk and scrambled eggs with oat milk.

Is it better to add water or milk to scrambled eggs?

Supposedly, the fat in milk separates the protein strands from the eggs, resulting in fluffier eggs.

If this is true, then milk is better than water.

On the other hand, I’ve also read that using water doesn’t make eggs as tough as if you use milk.

Supposedly, the water, when heated on the stove, creates a steaming effect that produces fluffier eggs.

However, in my testing, I haven’t found it to make a difference.

In fact, I haven’t found the addition of milk or water to make eggs any fluffier than if it is left out altogether.

How do you make fluffy scrambled eggs without milk?

In my experience, fluffy scrambled eggs is less about if you add milk or water and more about how to cook them.

The instructions in this recipe tell you exactly how to mix them as they cook to make them fluffy.

International Variations

Scrambled eggs are eaten all over the world, and each culture has their own unique version of this simple dish.

Huevos A La Mexicana

Huevos A La Mexicana are Mexican scrambled eggs. They are made with onions, hot peppers, and tomatoes.

To make it, saute before adding the eggs:

4 tablespoons white onion, chopped
1 Serrano pepper, finely diced
2 Plum tomato, diced

Huevos en Salsita

Another Mexican variation is scrambled eggs with salsa.

To make this dish, heat 2 cups of mild salsa and add the scrambled eggs to it.

Huevos Pericos

Huevos Pericos, or parrot eggs, are popular in Colombia and Venezuela.

This dish is made with sautéed diced onions, bell pepper, and tomatoes. Scallions are a common substitution or addition to the onions in Colombia.

To make it, saute before adding the eggs:

1 tomato, diced
1 tablespoon onions or scallions, diced

Poqui Poqui 

Poqui poqui is a Filipino eggplant and scrambled eggs dish. To make this, you need:

2 eggplant, grilled and shredded
1 small onion, sliced thinly
2 cloves of garlic, minced
2 large Roma tomatoes, diced

Saute the onion and garlic. Then, add tomatoes and cook until soft. When ready, add eggplant. Finally, add the eggs and scramble.

Israeli Breakfast Styled Scrambled Eggs

While there is no unique way Israeli’s make scrambled eggs, it is often served with Israeli salad on the side. Alternatively, it is served with slices of cucumbers and tomatoes.

Japanese Styled Scrambled Eggs

In Japan, soy sauce is added to scrambled eggs to enrich their flavor.

To make this style of eggs, add two teaspoons of soy sauce to the beaten eggs.

Stir-fried tomato and Scrambled Eggs

This scrambled egg dish is popular in China. To make it, you need:

3 ripe tomatoes, chopped
3 cloves garlic, minced
1 pinch sugar

Once the scrambled eggs are prepared, sauté the tomatoes and garlic until the tomatoes are mushy. Add the scrambled eggs to the tomato mixture and sprinkle with sugar.

Popular Additions to Scrambled Eggs

People put all sorts of vegetables and herbs in eggs.

Most common additions are mushrooms, peppers, and spinach – not all at once.

Mayonnaise Scrambled Eggs

It may sound crazy, but adding a tablespoon of mayonnaise when beating your eggs actually makes the perfect scrambled eggs!

I didn’t put this amazing tip in the recipe because mayonnaise can seem like a very strange addition to most recipes.

That said, it is my secret ingredient for some of my favorite recipes like my incredibly creamy mashed potatoes without milk!

When you add mayonnaise, it yields the perfect scrambled eggs in a quarter of the time that it normally takes.

And think about it, mayonnaise is eggs and oil so why wouldn’t it be a good addition to scrambled eggs?

If you’re worried that it will have a strong mayonnaise flavor, don’t be! The eggs taste rich and luxurious.

Do you have other breakfast recipes made without milk?

Sure! My dairy free French toast and Pancakes without Milk are two easy to make classics.

My banana chocolate chip muffins are my most popular, but I actually have a whole collection of dairy free breakfast recipes.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil. You can also use stronger oils like olive oil and coconut oil, but they may change the taste somewhat.

Is it better to use canola oil or olive oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is healthier. Also, its stronger flavor makes it preferable in recipes such as focaccia, which require its distinct taste.