Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 tablespoon oil
  • Black 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 done (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!
Recipe by Go Dairy Free at