Scrambled eggs are cheap and easy to make, and although most traditional recipes for scrambled eggs call for butter, milk, and cheese, this one is every bit as delicious without the dairy. Eggs are a staple in many peoples' breakfasts, but just as familiar as eggs are on a plate at the breakfast table, most people can admit they like their eggs a certain way. Without hesitation when you think of fluffy perfect eggs, there is some kind of dairy product used to make them that way. Not so with this recipe that uses dairy-free ingredients to make the most of what eggs have to offer.
With this recipe you'll find the key to the fluffiness of your eggs is the whisk and the correct heat setting on the burner. If these are off, you'll end up with eggs that are too hard or too runny. Feel free to add sauteed vegetables, fresh herbs, and dairy-free cheese to dress up your dish! For extra rich scrambled eggs, I like to whisk in 2-3 tablespoon dairy-free sour cream to the egg mixture to thicken it.
Additional serving ideas include adding the eggs to a cast iron pot of breakfast potatoes with a bell pepper and onion mix for a great skillet breakfast meal. You can also add the fluffier than ever eggs to a tortilla for a homemade breakfast burrito with salsa or avocado on the side. Last, a breakfast quesadilla would come out fine with a little dairy-free vegan cheese and egg on a perfectly halved tortilla shell.
- 8 large eggs
- 1/3 cup dairy-free soy milk or almond milk
- 1/4 teaspoon salt, plus more to taste
- 2 tablespoon dairy-free soy margarine
- Freshly ground pepper, to taste
1. In a medium-sized mixing bowl, whisk the eggs until pale yellow in color and well beaten. Add the dairy-free soy milk (or almond milk, if using) and the salt, and beat until well combined. Heat the dairy-free soy margarine in an egg pan or frying pan over medium-high heat, swirling the pan to evenly coat the bottom of the pan. Add the eggs and cook, stirring and scrambling until the eggs are set.
Add salt and pepper to taste and serve.
**This recipe is suitable for dairy-free and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).