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A top down view of scrambled eggs, fresh berries and toast on a white plate.
Course Breakfast, Brunch

Creamy Scrambled Eggs without Milk

By: Elysia
Servings 2 servings
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. The perfect protein-packed option for any meal of the day! {Dairy-free, gluten-free & vegetarian}
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients
  

  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon light olive oil or butter

For garnish:

  • Finely chopped fresh chives

Instructions

  • Heat oil or butter in a 10-inch nonstick skillet over medium-low heat.
  • In a medium bowl, use a whisk to vigorously beat the eggs with salt and pepper until combined and frothy.
  • When the pan has fully heated, pour the eggs into the skillet. Immediately, use a rubber spatula to make small circles in the egg mixture until small curds start to form and the egg mixture starts to thicken.
  • Once thickened, switch motions and start pushing the egg mixture across the pan in long sweeping motions. Continue pushing the egg mixture back and forth across the pan until larger creamy egg curds start to form and only a bit of liquid remains in some parts.
  • Remove the pan from the heat and allow the scrambled egg to sit in the pan for about a minute to to cook a little bit longer in the hot pan.
  • Give the scrambled eggs a few more folds with the spatula and remove the eggs onto a plate. Top with chives if desired, and serve warm.

Notes

  • For fluffier eggs, skip the fork and instead use a whisk to combine the eggs together really well until the mixture is uniform. Using a whisk adds air to the eggs, making them extra fluffy.
  • For creamy eggs, don’t overcook the eggs or cook them over too high of a heat setting since they’ll turn out more crusty around the edges rather than creamy. Cook them low and slow for the creamiest and fluffiest eggs.
  • Take the eggs off the heat just before they’re fully cooked to take into account the carry over cooking that occurs. The eggs will still continue to cook as long as they’re in the hot pan.
  • For best results, use a silicone spatula to move around the egg mixture as it makes it easier to swirl them around without damaging the pan.
  • Move the eggs frequently in the pan to prevent them from sticking, which can result in crusty and dry eggs.
  • How cooked you like your eggs is completely a personal preference. Perfect scrambled eggs should have a bit of moisture, but should not be completely wet. If they still have quite a bit of extra liquid, turn off the heat and cover the pan for an extra minute or so. The most important thing is that you don't cook them to the point where they're dry and brown.

Nutrition

Calories: 188kcalCarbohydrates: 1gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 327mgSodium: 416mgPotassium: 123mgFiber: 0.03gSugar: 0.3gVitamin A: 476IUCalcium: 50mgIron: 2mg
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