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    You are at:Home»Dairy-Free Recipes»Breakfast»Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs

    Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs

    31
    By Alisa Fleming on October 5, 2011 Breakfast, Dairy-Free Recipes

    Egg allergies are a bit more common in those with milk allergies, and eggs don’t fit into a vegan diet. But since eggs are dairy-free, and many of you can and do enjoy eggs, I wanted to share some secrets for creamy dairy-free scrambled eggs 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 creamy reader recipe and a fluffy chef recipe for perfect dairy-free scrambled eggs every time. The creamy dairy-free scrambled eggs recipe below is by Joel, a Go Dairy Free reader:

    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 Creamy Dairy-Free Scrambled Eggs RecipePhoto by Furo Felix.

    Special Diet Notes: Creamy Dairy-Free Scrambled Eggs

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, and vegetarian.

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

    4.6 from 5 reviews
    Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs
     
    Print
    Prep time
    2 mins
    Cook time
    8 mins
    Total time
    10 mins
     
    Author: Joel
    Serves: 2 servings
    Ingredients
    • 1 tablespoon oil
    • Black pepper and Other Seasonings of Choice (I have been using Creole seasoning lately)
    • 4 large eggs
    • 2 tablespoons water
    Instructions
    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!
    3.5.3226

    Want More Dairy-Free Recipes? Enjoy My Cookbooks:

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    31 Comments

    1. Madelyn Nicholas on February 7, 2019 9:38 am

      what kind of oil? like what do u mean cooking oil coconut oil vegetable oil??‍♀️how are we supposed to know

      Reply
      • Alisa Fleming on February 7, 2019 9:44 am

        Any oil will work Madelyn. Use your preferred cooking oil.

        Reply
    2. NC on January 12, 2019 6:34 pm

      This recipe is honestly great and the eggs are truly creamy/fluffy. My wife is lactose intolerant so we have tried multiple ways to make eggs without cheese/milk/butter and this has been, by far, the best way.

      Reply
      • Alisa Fleming on January 13, 2019 6:31 pm

        That’s wonderful! I’m so glad we could provide a “holy grail” of dairy-free scrambled eggs for you and your wife 🙂

        Reply
      • Mr Nick Parkes on October 10, 2021 3:09 am

        5 eggs size Large. 4 people. Olive oil and just salt and pepper. Made the right amount for today’s dairy free scrambled eggs on toast. It all got eaten so thanks for the recipe.

        Actually I used a medium saucepan not a frying pan but the end product was fine.

        Reply
    3. ceecee on December 29, 2018 8:57 am

      going to try this … my granddaughter can’t have anything with milk, and we both love scram eggs

      Reply
      • Alisa Fleming on December 29, 2018 1:30 pm

        I hope you both love these scrambled eggs ceecee!

        Reply
      • Jennifer Lever on April 24, 2022 4:15 pm

        I have just started SIBO Phase one restrictive diet.
        Just tried thus recipe and added spring onions and tomatoes.

        So 😊 happy.
        These are the best Scrambled eggs I’ve ever made..or tasted.

        Truly Grateful.
        Thankyou

        Reply
        • Alisa Fleming on April 24, 2022 5:03 pm

          So glad you enjoyed them Jennifer and good luck with the diet – I hope it helps!

          Reply
    4. Katie on October 14, 2018 9:53 am

      Best eggs I’ve ever made. Thank you!

      Reply
      • Alisa Fleming on October 15, 2018 11:09 am

        Fantastic! Glad you enjoyed the recipe Katie.

        Reply
    5. Angela on June 7, 2018 5:32 am

      I added too much water myself but still loved it!

      Reply
      • Alisa Fleming on June 7, 2018 7:02 am

        Glad it still worked out well for you Angela 🙂

        Reply
    6. Chelsea Kevorkian on December 11, 2017 5:36 am

      This was great!!! Helped in a school morning pinch 😉 Thanks 🙂

      Reply
      • Alisa Fleming on December 12, 2017 3:44 pm

        Marvelous! Glad it helped Chelsea.

        Reply
    7. Kaykey on December 6, 2017 4:04 pm

      Would coconut oil work for the oil? What would you suggest?

      Reply
      • Alisa Fleming on December 6, 2017 4:59 pm

        Your favorite cooking oil should work great. Coconut oil does impart a slight flavor (unless using refined), but if you are used to it, then you should be good.

        Reply
    8. Erin on December 5, 2017 5:11 am

      These were the fastest and by far the best scrambled eggs I have ever eaten!! Can’t believe I was able to make them in my own kitchen.. Never again will I use milk. Seems to drown out the natural flavor. AMAZING.. think I’ll go make another batch:)

      Reply
      • Alisa Fleming on December 5, 2017 9:14 am

        Awesome! So glad it worked out well for you Erin!

        Reply
    9. Linda on May 8, 2017 9:57 am

      What sort of pan are you using? Non-stick surface? Stainless steel? What keeps the eggs from adhering to the pan?

      Reply
      • Alisa Fleming on May 8, 2017 10:30 am

        We use stainless steel. Cast iron works well, too. You can use non-stick, but you are continuously stirring the eggs.

        Reply
    10. Sandra on April 13, 2017 4:45 am

      Have questions. First you have us put the frying pan to high the in the second one the pan is cooling but you never told us to turn it down when do I turn it down?

      Reply
      • Alisa Fleming on April 13, 2017 6:52 am

        You haven’t let the pan heat up yet – immediately put the eggs in. If you are worried the pan will heat up to quickly, then add the eggs off the burner, then put the pan on the burner. You turn it down to medium-low in step 4.

        Reply
    11. Marianna on March 26, 2017 6:59 am

      Just made these! I’ve never even made eggs before and they came out delicious!! Very creamy. Did I do it correctly though when I heated the pan and then added the eggs and 2 tbsp water together while it was still cool but heating up? And then right one I saw egg forming on the spoon I turned it down to medium low? Thank you 🙂

      Reply
      • Alisa Fleming on March 26, 2017 7:23 am

        Yes, that’s correct! Glad it worked out well for you Marianna.

        Reply
    12. Maria on February 12, 2014 12:30 am

      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?

      Reply
      • Alisa Fleming on February 14, 2014 8:16 am

        Yes, a bit.

        Reply
        • esme on July 29, 2020 12:59 am

          can i try to make this in the microwave?
          thats how i usually make scrambled eggs

          Reply
          • Alisa Fleming on July 29, 2020 9:27 am

            This recipe is about the technique of making the eggs. You can certainly make your scrambled eggs in the microwave, if that is what you are used to, but the results won’t be the same as this recipe.

            Reply
    13. sarah on October 15, 2013 1:59 am

      but what about the water?

      Reply
      • Alisa Fleming on October 21, 2013 11:27 am

        Mix it with the eggs in the pan.

        Reply

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