Alexandra Ramirez
When you think of scrambled eggs, the words “light” and “fluffy” probably come to mind along with “delicious”, “inexpensive” and “easy to make”. Eggs are also delicious cooked other ways, like sunny side up, poached, hard boiled or as an omelet.
The possibilities when cooking with eggs are endless. The majority of scrambled egg recipes usually call for butter/margarine, milk or cheese. But, what if you don’t like dairy products, or worse, they don’t like you? You may be lactose intolerant and have to steer clear of dairy products. If so, you may be wondering if you can make scrambled eggs with almond milk instead?
Absolutely! You can use any dairy-free milk; such as almond milk, coconut milk, soy milk and more to get the same light and fluffy eggs, without using any dairy products. Try using the recipe down below, to make delicious dairy-free scrambled eggs:
Dairy Free Scrambled Eggs
What You’ll Need
- 8 large eggs
- 1/3 cup dairy-free almond milk
- 1/4 teaspoon salt, extra to taste
- 2 tablespoons dairy-free soy margarine
- Dash of ground pepper, to taste
Cooking Directions
- In a medium-sized mixing bowl, crack open your eggs. Using a wire whisk, beat the eggs until a light-yellow color. You should be whisking hard enough to create air bubbles.
- Once the eggs are well beaten, add the salt and dairy free milk (of your choice) and whisk together. Make sure the ingredients are well incorporated.
- Now, add the dairy free margarine and heat your frying pan over medium to medium-high heat. Gently swirl the pan to coat it evenly.
- Once the pan is hot, add the eggs. Don’t touch them right away. Give them a minute or two to set. Using a spatula, scrape the eggs into the center of the pan from the edges. This will create a pile in the middle of the pan.
- Each time you scrape the eggs into the center, the runny eggs will spread to the exposed area of the pan. Eggs cook quickly, so don’t walk away!
- Once the eggs are no longer runny, take the spatula and flip the pile of eggs over. This will cook the top of the pile of eggs that didn’t have much contact with the pan.
- Remove from the heat after flipping and add salt and pepper to taste. Leave the eggs a little wet, as they continue cooking after leaving the pan.
**This recipe is practical for dairy-free and lactose-free diets. However, as with any recipe regarding allergies or nutritional restrictions, be sure to read the labels on your food carefully. You want to make sure there are no hidden dairy products, fillers or ingredients.
Tips and Tricks
- Make sure you use the recommended heat setting when making scrambled eggs. Too hot and you will have scrambled eggs that are dry and definitely not fluffy. Too cold and you will end up with runny eggs that seem to take forever to cook.
- Beat the eggs thoroughly. Don’t be afraid of over-whisking. You can’t beat scrambled eggs too much, but you can ruin them if you don’t beat them enough. It is best if you can see air bubbles in your eggs. If not, they won’t be fluffy and light.
- Add your favorite sautéed veggies and herbs for an even healthier option.
- Cheese it up with dairy-free cheese.
- For even richer dairy-free scrambled eggs, add two to three tablespoons of dairy-free sour cream. Whisk this in with the other ingredients to create a thick egg mixture that scrambles perfectly, every time.
- Use these fluffy scrambled eggs as a topping on your breakfast pizza, complete with a hash brown crust, dairy-free cheese, and turkey sausage.
- Toss your eggs together with some sautéed onions, bell peppers, and dairy free cheese. Use as the filling in a breakfast burrito or make it into an omelet. Or make a breakfast quesadilla, served with dairy-free sour cream, and homemade salsa.
- Add scrambled eggs to fried rice for a traditional Chinese flavor.
The possibilities are endless when it comes to delicious dairy-free scrambled eggs. You and your family will love the way they taste and be glad to know that they are both healthy and easy to make.
