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Healthy Home Economist / Archives / Recipes / Egg Recipes / Breakfast Egg Recipes / Scrambled Eggs Recipe w/o Milk (that actually tastes good)

Scrambled Eggs Recipe w/o Milk (that actually tastes good)

by Sarah Pope / Affiliate Links ✔

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  • Scrambled Eggs without Milk. What Tastes the Best?
  • Scrambled Eggs Recipe (Keto Style)

scrambled eggs in a skilletIf you’ve ever tried to make scrambled eggs without dairy milk, you may agree with me that the end result is not nearly as tasty. I’ve tried making this classic breakfast dish with several different types of alternative milk in the past, but have been sorely disappointed with both the taste and texture.

Coconut milk gives them a coconut-y flavor that many find off-putting.

Almond milk seems to alter the flavor in an unappealing way as well.

Cashew milk? Ummm. Yuck.

Rice Milk? The taste seems watered down.

Soy milk? Not a good choice for children or those with thyroid issues.

Cream works pretty well, but if you are on the GAPS diet or doing strict keto, it’s still a no-no as uncultured cream still has lactose in it.

You can also make scrambled eggs with just eggs – but the texture just isn’t right in my opinion.

Scrambled Eggs without Milk. What Tastes the Best?

I accidentally discovered the tastiest substitute for milk while on vacation with my large extended family.

My nieces wanted scrambled eggs for breakfast, but we were were out of milk. Buying more was not an option since it was the last day at our Airbnb, and we were all leaving a few hours later.

So, I made scrambled eggs with melted butter instead.

And, wow! Was it ever GOOD!

It was so tasty, in fact, that I’ve been using butter instead of milk ever since.

Next time you are in the mood for this classic breakfast dish, give melted butter a try (not margarine!) and see what you think.

Most people with a dairy allergy tolerate butter quite well, but if you are extremely sensitive, try clarified butter instead which is pure oil with all the proteins removed.

scrambled eggs in a skillet
4.84 from 6 votes
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Scrambled Eggs Recipe (Keto Style)

This delicious scrambled eggs recipe is made without milk and actually tastes better than the old fashioned way. As a bonus, this dish is low carb too.

Course Breakfast
Keyword gaps, keto, low carb
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4
Calories 217 kcal
Author Sarah Pope

Ingredients

  • 6 large eggs preferably organic and pastured
  • 4 Tbl butter preferably grassfed
  • 1 pinch sea salt

Instructions

  1. Melt butter on the stovetop in a small pan set to low heat.

  2. While the butter is softening, whip eggs in a small bowl until smooth.

  3. Pour a drizzle of the melted butter into a large skillet.

  4. Blend the remaining butter into the whipped eggs.

  5. Pour egg mixture into the coated skillet set to medium-high heat.

  6. As the eggs are cooking, use a wooden spatula to continually scrape along the bottom of the skillet.

  7. Continue until all of the egg mixture is scrambled with a fluffy texture.

  8. Serve immediately. Refrigerate leftovers once cooled.

Nutrition Facts
Scrambled Eggs Recipe (Keto Style)
Amount Per Serving
Calories 217 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8.2g41%
Cholesterol 310mg103%
Sodium 175mg7%
Carbohydrates 1g0%
Protein 10g20%
Vitamin A 800IU16%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Breakfast Egg Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (17)

  1. Gina

    May 10, 2020 at 6:06 pm

    Another option if you don’t have milk is cottage cheese. I learned this from Katie Kimball and it is very good, although not dairy free. Just let the cottage cheese melt in the pan a little then add the eggs. They are very good. My mom always used water in our scrambled eggs. With six kids she was probably saving the milk for other purposes!

    Reply
  2. Maggie Calmels

    Apr 17, 2019 at 11:11 am

    5 stars
    Thank you Sarah

    Reply
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