Scrambled Eggs without Milk Recipe

A plate with scrambled eggs (without milk) topped with black pepper, two slices of whole grain toast, and a cluster of vine tomatoes.

5 from 1 vote

Fluffy, flavorful, and totally dairy-free, these scrambled eggs without milk are everything you want in a quick, no-fuss breakfast. With just eggs, water, and a bit of butter or oil, you get soft curds and rich yolk flavor without any cream in sight. Whether you're cutting back on dairy or just out of milk, this easy scramble has you covered from the first crack to the last bite.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: scrambled eggs without milk

Servings: Serving

Calories: 239kcal

Author: Bethany Galloway

Ingredients

3 eggs
1 tablespoon water
½ tablespoon butter or oil, or non-stick spray
salt and ground black pepper to taste

Instructions

Add the 3 eggs and water to a bowl and whisk them together with a fork.
3 eggs, 1 tablespoon water
Heat a pan over medium heat, and add butter, oil, or non-stick spray to prevent sticking.
½ tablespoon butter
Add the eggs and let them sit for a minute, so the bottom layer begins to cook.
Occasionally, move the eggs around the pan gently with a rubber/silicone spatula, until they are cooked to your liking.
Season with salt and pepper to taste, and enjoy!
salt and ground black pepper

Notes

Use fresh eggs: The fresher the eggs, the better the texture and flavor.
Don’t skip the water: Just a splash makes a big difference in fluffiness.
Preheat the pan: A warm pan helps the eggs cook evenly without sticking.
Low heat is key: High heat leads to dry, rubbery eggs. Go slow for soft curds.
Season at the end: Adding salt too early can make eggs watery.
Switch up the fat: Try olive oil for a clean flavor, or avocado oil for something richer.
Watch the timing: Eggs go from perfect to overcooked fast, so pull them early and let residual heat finish the job.

Storage instructions

Cool first: Let the eggs come to room temperature before storing.
Airtight container: Transfer leftovers to a sealed container to keep them fresh.
Fridge time: Store in the refrigerator for up to 3 days.
Reheat gently: Warm in a nonstick pan over low heat or in the microwave in short bursts to avoid drying them out.

Nutrition