Skip to Content

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.

scrambled eggs in a frying pan on a marble counter

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 I 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 disproving face and walked away.


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.

Can you make scrambled eggs without milk?

Yes, you can make scrambled eggs without milk.

You do not need milk to make scrambled eggs, you can leave the milk out all together or replace it with another liquid.

What can I substitute for milk in scrambled eggs?

To substitute milk in scrambled eggs all you need is water or a dairy free milk.

Can you use water instead of milk to make scrambled eggs?

Yes, simply switch out a splash of milk for a splash or water.

Do scrambled eggs need milk or water?

Actually they don’t. In fact, I grew up with my mom never adding liquid to scrambled eggs.

I was actually pretty surprised when I first heard that people add milk to scrambled eggs.

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.

Why shouldn’t you add milk to scrambled eggs?

While a little bit of liquid may prevent eggs from becoming rubbery, too much milk or water can be worse.

The thinner the scrambled egg mixture is, the faster it’ll overcook ultimately making them that much more rubbery or dry

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 all together.

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 cook them.

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

Does almond milk work in scrambled eggs?

Yes, you can use almond milk to make scrambled eggs. In fact, I have a recipe for scrambled eggs with almond milk.

Does oat milk work in scrambled eggs?

Yes, you can use oat milk to make scrambled eggs. I actually have a recipe for scrambled eggs with oat milk too.

Is oat milk good in eggs?

Yes, actually, a neutral flavored oat milk doesn’t even impact the taste of the scrambled eggs.

Does soy milk work in scrambled eggs?

Yes, you can make scrambled eggs using soy milk.

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, sautee before adding the eggs:

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

Huevos en Salsita

Another Mexican vacation are 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 Colombian and Venezuelan.

This dish is made with sautéed diced onions, bell pepper, and tomatoes. Scallions are a 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

Sautee 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 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.

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 secrete ingredient for some of my favorite recipes like my incredibly creamy mashed potatoes without milk!

When you add mayonnaise it yielded 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 about it will have strong mayonnaise flavor, don’t be! The eggs tasted 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.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Yield: 2 servings

Scrambled Eggs without Milk

scrambled eggs in a frying pan on a marble counter

These scrambled eggs are made without milk or butter making them dairy free.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 teaspoon of oil
  • 4 large eggs, whisked
  • Pinch of salt


  1. Heat oil in a frying pan.
  2. Pour eggs into frying pan.
  3. When the eggs begin to set, start mixing them until you have large chunky pieces.
  4. Cook until eggs are softly set,
  5. Remove pan and sprinkle with salt.
  6. Serve while hot.


If you want to make scrambled eggs without milk but you still want to use butter you can.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 372mgSodium: 208mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sunday 6th of November 2022


Friday 12th of November 2021

what type of oil


Thursday 23rd of December 2021

Any food grade oil can be used. I use neutral flavored oils like canola and safflower oils.

Skip to Recipe