Creamy Scrambled Eggs Without Milk

Learn how to make soft and creamy scrambled eggs without milk or cream! These delicious eggs are perfectly light, fluffy and so easy to make.


– Eggs – Salt – Pepper – Olive oil or butter

In a 10-inch nonstick skillet, heat butter or olive oil over medium-low heat. Meanwhile, in a small mixing bowl, whisk eggs, salt and pepper vigorously until foamy and well mixed.

Once the pan is fully heated, pour the beaten eggs into the pan and use a rubber spatula to stir the eggs in a circular motion. Keep stirring in circles until soft curds begin to form and the eggs begin to thicken.

After the eggs have thickened, begin to push the egg mixture back and forth across the pan. Keep pushing back and forth to the edge of the pan until larger egg curds start to form and the liquid is almost gone.

Remove pan from heat source and let the eggs continue to cook in the residual heat of the pan for about a minute.

Gently give the scrambled eggs a few folds with the spatula. Then, gently remove the creamy scrambled eggs to a plate and top with chives if desired. Serve warm.

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