Joel’s Perfectly 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. 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.

The recipe below is by 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.”

Perfect Dairy-Free Scrambled Eggs Recipe

For another option, see Chef Sarena’s Fluffy Dairy-Free Scrambled Eggs Recipe.

Note: If you confuse eggs for dairy, you aren’t alone; see this FAQ post for clarification: Does the Term Dairy Include Eggs?

Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs
Prep time
Cook time
Total time
  • 1 Tablespoon Oil
  • Pepper and Other Seasonings of Choice (I have been using Creole seasoning lately)
  • 4 Large Eggs
  • 2 Tablespoons Water
  1. Coat the pan with the oil and add the pepper and seasoning and turn the burner to high.
  2. Immediately crack the eggs and mix them with the water 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.
  3. With a wooden spatula (or similar flat edged implement) start gently scrapping the bottom of the frying pan in the center right away.
  4. 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!
  5. The more constant attention you give the eggs, the creamier they will be.
  6. 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.
  7. Salt the eggs to taste.
  8. Dribble some salsa on top. Enjoy!
Nutrition Information
Serving size: 2 servings

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Interesting in my country using milk or cream in scrambled eggs is very unusual. The traditional thing is to use lard, these days lots of people use butter or margarin (don’t like that one). Oil is used too but usually withour water. Does water make it fluffier?

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