Scrambled Eggs

Scrambled Eggs with and without dairy

Scrambled eggs are delicious for any meal. For lunch place in a pita or wrap with some bacon and sliced tomatoes.



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.