I googled for recipes of scrambled eggs with dairy and without. It was interesting to see how each method has die-hard fans. Does it make a difference if you use dairy nor not?
The water content of the egg white evaporates during cooking. Adding milk, especially whole or 2-percent milk, has added fat and water to keep the eggs moist.
Lack of dairy produces a scrambled egg that is a little drier and less fluffy, but with more of an eggy taste.
The difference is negligible, though. You decide what’s right for you.
See our post for an in-depth explanation on how to cook protein, which explains why we recommend cooking low and slow.
Beat the eggs well and season with salt and pepper before cooking for optimum flavor. A non-stick skillet requires less fat than a regular skilled. I prefer butter for the sweet taste it imparts, but you can easily substitute coconut oil or vegetable oil.
Watch the Scrambled Eggs without Dairy video here.
Adding a little milk or cream to your scrambled eggs makes lighter fluffier eggs. A tablespoon or two for 2 or 3 eggs is sufficient, substitute soy, almond or coconut milk, if desired. Final flavor varies.
Watch the Scrambled Eggs with Dairy video here.Print
Scrambled eggs are delicious for any meal. For lunch place in a pita or wrap with some bacon and sliced tomatoes.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 portion
- Category: Eggs
2 large eggs
1 1/2 tablespoons milk or cream
pinch of salt
pinch of black pepper
2 teaspoons butter or oil
Beat the eggs, dairy, salt, and pepper in a medium bowl until frothy.
Heat the butter over medium heat in a skillet.
Once the butter is frothy, pour in the scrambled eggs and gently and continuously stir to create curds.
The eggs are done when all liquid disappears and the eggs are yellow and fluffy.
Substitute soy, almond or coconut milks for cow’s milk.