If 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 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.
Ingredients
Instructions
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Melt butter on the stovetop in a small pan set to low heat.
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While the butter is softening, whip eggs in a small bowl until smooth.
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Pour a drizzle of the melted butter into a large skillet.
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Blend the remaining butter into the whipped eggs.
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Pour egg mixture into the coated skillet set to medium-high heat.
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As the eggs are cooking, use a wooden spatula to continually scrape along the bottom of the skillet.
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Continue until all of the egg mixture is scrambled with a fluffy texture.
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Serve immediately. Refrigerate leftovers once cooled.
Hi Sarah , you don;y like homemade cashew milk,is good or not the reason
thank you, mrs calmles
Homemade cashew milk is fine … I just wouldn’t want to make scrambled eggs with it. 🙂
Thanks, Sarah, I may try these in the next day or so with some of the best eggs from a local neighbour who gave me a doz. last wk. I usually get them from an Amish farmer at our local farmers’ mkt. but her’s are even better.
Over the years, I generally used either milk or water, as i heard yrs. ago that water is fine also, and it is. I’ve even seen a few chefs using water. Basic scrambled eggs can even be made without any liquid, but they go further with some liquid, and additions of onions, red peppers, cheese, etc. are nice, although I guess additions turn them into an omelet depending how you add them.
Healthiest eggs are raw, retaining their nutrition when mixed into a smoothie, salad, or other foods, then poached or soft-boiled, sunny side up or over-easy, with scrambled or hard cooked being the least nutritous. Heat destroys some of the beneficial nutrients, so when scrambling, it’s best to leave them soft, so the yolks aren’t over-cooked.
While writing this, I’ve decided to fix the lightly scrambled eggs in butter/ghee mix tonight for dinner. Eggs aren’t just for breakfast. 🙂
I agree! We eat eggs for lunches and dinners all the time too 🙂
I use sour cream instead of milk and the eggs come out so fluffy. And I wait until I am done scrambling the eggs to add salt. Salt makes the eggs go flat I read. One of these days I am going to try mayo instead of sour cream. Sometimes my kitchen is adventure land, don’t you know.
I haven’t tried it yet (it’s afternoon) but I just wanted to say that I have made fluffy eggs with added water for years. It’s so much nicer than plain pan-scrambled. And if you want more iron, scramble them in a cast-iron skillet with a metal spoon. adding basil, crushed rosemary, and garlic salt makes a wonderful pan of eggs!
Thanks Sarah! I would like to know what pan you’re using and why the eggs aren’t sticking. Is there a special trick?
No special trick … I just coat the pan with butter before starting to cook the eggs.
I thought this was going to be a dairy-free recipe. I love dairy, but have high sensitivity to it (per a recent sensitivity test). So, butter of any kind is out for me too. I started adding a small amount of water (even tried almond milk once) and both seem to add some fluffiness – or maybe it’s just a placebo? LOL! My next test will be with Organic Valley’s Ghee – which, per their label – is both lactose and casein-free?
Yes, try ghee! It is very concentrated so I would suggest perhaps half the amount of butter indicated in the recipe.
Personally I use butter and sprinkle shredded cheese into to pan while cooking. Gives it more body and it all piles up nicely on the toast. Prolly not even legal but its yummy.
Well, I’ve been doing this all my life and never knew it wasn’t the “right” way!
Yes, butter makes all things better.
I did learn something new here: scrambled eggs are made with milk! Hmm! Who knew!
Sarah, what about clabbered milk or yogurt? I seem to remember somewhere that you suggested this for making scrambled eggs.
Yes, both of those work for sure! You can also use cultured buttermilk. Use of any type of fermented dairy is a good choice because it is lactose free (if fermented for 24+ hours … commercial brands are not fermented this long btw), BUT realize that your scrambled eggs will have a decidely cheesy flavor if you go this route. This is of course delicious for some people, but if you don’t want any flavor changes, I would suggest the butter.
Nice principle, but way more fat than needed. Just put loads of solid butter and eggs in a pan and whisk them together while heating. Turn off immediately that the last liquid egg is gone, as it’ll continue cooking in the residual heat.