If you’re looking for a way to make fluffy scrambled eggs without milk, I have some great tips for you. A lot of people think that they have to use milk or heavy cream to get fluffy eggs. But you can get some great results without a single dairy product. This easy recipe is a keeper!

I highly recommend reading this entire post before you begin preparing the recipe. However, if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.

Best Scrambled Eggs

One of the most important things that a home cook can do is learn how to make delicious eggs that aren’t flat and lifeless. You probably know what I’m talking about.

Scrambled eggs should be fluffy, sort of resembling a cloud … only yellow. I’m about to share my favorite way to cook delicious eggs that will make any breakfast plate look appetizing.

I absolutely love scrambled eggs. Put some fluffy eggs on a plate with a bowl of buttery grits, and I’m in hog heaven! Add some air fried toast (yes, it’s as good as a toaster) with butter, and you have a fabulous meal! Can you tell I love butter?

Even though eggs have gone up in price, they’re still one of the best protein bargains around. You get a lot of nutrition from a plate of scrambled eggs. So you can feel good about starting your day with eggs and whatever sides you want to add.

Scrambled Eggs Ingredients

This list is super short, and you probably have what you need in your refrigerator. Here are the things you’ll need:

• 4 large eggs
• 2 tablespoons water
• 1 tablespoon butter or a spritz of cooking spray
• Salt (optional)

If you need to print the recipe, please go to the printable recipe card at the bottom of this post.

Yes, that’s all you need. Although some people think that you need to wait until the eggs are done to salt them, I add a little before cooking. You can cook the eggs without water. But in my experience, they’ve wound up with a heavier texture than I like. 

However, it’s up to you. If you’re adventurous in the kitchen, try a variety of methods and decide which you like. After all, they’re your eggs.

If you want to add another type of milk besides dairy, you may. I’ve used almond milk, oat milk, and coconut milk with excellent results. However, you really don’t need to use any type of milk. Water does the job just fine. 

How to Make Fluffy Scrambled Eggs Without Milk

The first thing you should do is gather all of your ingredients … all 3 or 4 of them. You’ll also need a bowl, a whisk or fork, a spoon or rubber spatula, and a medium or small nonstick skillet.

Crack the raw eggs into a small mixing bowl. Whisk them until the egg whites are well mixed with the egg yolks.

Next, add the water and whisk again. 

If you plan to use a pinch of salt, add it now. Stir or whisk the mixture to evenly distribute the salt.

Sometimes I spray the bottom of the pan with nonstick cooking spray. This time, I used a small pat of butter (a tablespoon of butter or less if the pan is small).

Put the butter in the middle of the pan and turn the burner on medium-high heat. Once the butter starts to melt, swirl it around in the pan until the bottom is well coated.

Turn the burner down to medium-low heat. Pour the beaten eggs into the skillet.

Let the eggs cook for about 30 seconds, and then move the edges of the eggs to the center of the skillet. The runny, uncooked eggs will rush to fill in the space around the edge of the pan.

As the eggs cook, continue to do this. You’ll have a small pile of soft curds (almost-cooked eggs) in the center that grows as you move them from the edge of the pan.

When all of the eggs are almost cooked—sort of soft, sort of firm but still glossy—remove from the heat source. The eggs will continue cooking for about a minute. 

If you leave them on the heat, they’ll be overcooked. Although you might like scrambled eggs any way they’re cooked, these moist, fluffy eggs are much better than dry eggs.

Scrambled Egg Variations

Since a lot of cooking is based on personal preference, you may want to use different ingredients. If you don’t have a dairy intolerance, try using difference creams and types of milk.

Most of the time, I use water or a dash of milk in my scrambled egg mixture. For the best results, don’t add too much liquid, or you’ll wind up with extra liquid that can weigh the eggs down.

You can also try different add-ins. Here are some good ones:

• Bacon bits
• Diced ham
• Diced onions
• Chopped bell pepper
• Shredded potatoes (hash browns)
• Nutmeg or any of your favorite spices
• Black pepper

Frequently Asked Questions About Scrambled Eggs

Scrambled eggs are a favorite breakfast food of so many. Yet a lot of people are intimidated by making them. Here are some common questions you may have.

Do I Have to Use Milk to Make Scrambled Eggs Fluffy?

Although a small amount of milk helps fluff up the eggs, you can achieve the same results with other liquids. The best and most budget-friendly liquid to make eggs is water.

Should You Use Butter or Cooking Oil in the Pan?

Either option is good for preventing the eggs from sticking. I use butter because it’s a natural option. Besides, it tastes wonderful!

How Long Do Leftover Scrambled Eggs Last?

If you put the scrambled eggs in an airtight container and store them in the refrigerator, they are good for up to 4 days. When it’s time to reheat them, put them in a bowl. Microwave them in 30 second intervals until they reach the desired temperature. Freshly scrambled eggs are always much better than leftovers. However, leftover scrambled eggs are still good.

Can You Add Cheese to Scrambled Eggs?

Yes, you can add cheese to scrambled eggs for additional protein and calcium. The best way to do this is to shred the cheese and have it ready to add to the eggs. Shredded cheese melts more quickly than slices or cubes. Once the eggs are about half-cooked, sprinkle the cheese on top. Gently stir to mix the cheese into the eggs.

More Delicious Breakfast Foods

Scrambled eggs go with most other breakfast foods. They add a lot of nutrition, flavor, and color to any plate. Here are more of our favorite breakfast foods:

Blueberry Muffins – These delicious blueberry muffins are easy to make. This is an air fryer recipe, but you can use the same recipe and bake them in your oven if you prefer.

Oatmeal Strawberry Jam Bars – These bars are a great side that goes with eggs. Or if you’re in a hurry, grab one and enjoy it on-the-go!

Easy Baking Powder Biscuits – When you’re in the mood for some good, old-fashioned southern biscuits, try this recipe from Out of the Box Baking.

Homemade Bagels – This is a 2-ingredient recipe that delivers chewy, delicious, and fun bagels.

Homemade Turkey Sausage – Homemade sausage is easy to make, and you control what you put in it. If you like sausage, give this one a try!

Easy Scrambled Eggs

The thought of scrambling eggs can be daunting, especially if you haven’t had succes in the past. Just remember a couple of things: First, make sure to beat the eggs before you put them in the pan. Second, don’t overcook them. And third, even if you make a mistake, they’ll probably still taste good.

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