Go Dairy Free | Perfect Fluffy and Creamy Dairy-Free Scrambled Eggs

Of course, egg allergies are more common in those with milk allergies, and eggs don’t fit into a vegan diet. In fact, eggs are rarely used in our house, unless baked, due to prior childhood allergies (both myself and husband!). But since many of you can and do enjoy eggs, I wanted to share some scrambled egg secrets with you today.

So many recipes have evolved over the years to “always” include dairy, even when completely unnecessary, and scrambled eggs would be one of them. As my friend Sarena points out, milk and cream actually make eggs heavier. Simply using water produces light and fluffy eggs – no milk substitutes required!

To help with both the ingredients and technique, I have a time-tested reader recipe and a chef “recipe” for perfect dairy-free scrambled eggs every time …

Recipe: Joel's Perfectly Creamy Dairy-Free Scrambled Eggs

Summary: Recipe by Joel (A Go Dairy Free Viewer): “Many people think that milk or cream is necessary for creamy scrambled eggs. Not so. Just a little attention and a couple hints and you can have eggs every bit as creamy as the dairy type.”

Ingredients

1 Tablespoon Oil
Pepper and Other Seasonings of Choice (I have been using Creole seasoning lately)
4 Large Eggs
2 Tablespoons Water

Instructions

Coat the pan with the oil and add the pepper and seasoning and turn the burner to high.
Immediately crack the eggs and mix them well right in the still cool frying pan with a fork. Since this recipe takes some direct attention (no leaving it alone!), I gain some of my time back this way and don’t dirty an extra dish.
With a wooden spatula (or similar flat edged implement) start gently scrapping the bottom of the frying pan in the center right away.
The moment you see egg start to form on the tip, turn the burner to a medium low and start gently scrapping the egg from the frying pan from every part of its hot surface. Do not stop for anything that isn't bleeding or on fire!
The more constant attention you give the eggs, the creamier they will be.
When the eggs look like they are almost dine (but not quite how you'd eat them). Turn the heat off and serve. The eggs will continue to cook a bit on their own.
Salt the eggs to taste.
Dribble some salsa on top. Enjoy!

Cooking time: 6 minutes gas, 8 minutes electric

Number of servings (yield): 2

Recipe: Sarena's Fluffy Creamy Scrambled Eggs

Summary: Recipe by Sarena (Chef and Blogger at The Non-Dairy Queen): “I do have a secret when it comes to fluffy creamy scrambled eggs. Add a little water to your whipped eggs, milk makes them heavier. See photo above by Sarena to show just how fluffy these eggs are!

Ingredients

2 to 3 Large Eggs
Water
Dairy-Free Margarine
Splash Unsweetened Milk Alternative
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste

Instructions

Whisk the eggs with a tablespoon or two of water.
Heat a little dairy-free margarine in a skillet and then cook the eggs on a lower temperature, carefully folding them into the center of the pan.
When the eggs are just about cooked through, add a splash of the unsweetened milk alternative to the top of the eggs and turn them off.
Season with salt and pepper to taste, and there you have it - perfect every time! Light, creamy and delicious!

Cooking time: 6 minute(s)

Number of servings (yield): 1