How to Make Scrambled Eggs Without Milk
Today, we’re going to talk about how to make scrambled eggs without milk. While scrambled eggs with milk is a classic method, using cold water instead creates eggs that are lighter, fluffier, and more tender. They’re also a vibrant yellow that is so pretty!
If you’re like most everyone I know, eggs rank right up there with pancakes as a go-to breakfast option. Also, if you’re like everyone I know, you’ve probably always made your scrambled eggs with milk. I think that’s how we all learned to do it.
Today, I’m sharing a little secret with you. Water creates the best scrambled eggs! Scrambled eggs made with water have an eggier flavor, brighter yellow color, and are more tender. So read on!
Why You Should Learn How to Make Scrambled Eggs Without Milk
- Limited Ingredients: You just need eggs and water.
- Easy: Nothing’s easier than scrambled eggs!
- Bright Color: Scrambled eggs with water are a bright, bold yellow color that’s so pretty.
- Eggier Flavor: Without milk to compete with its flavor, scrambled eggs have a much more eggy flavor.
- Fluffy and Tender: These scrambled eggs have a super-tender texture and are so light and fluffy.
Ingredients
- 2 large or extra large eggs
- 2 tablespoons cold water
- 1/8 to 1/4 teaspoon coarse sea salt
- Scant tablespoon unsalted butter
- Chives or the green part of a scallion, for garnish (optional)
Substitutions and Variations
- Seasonings: Add whatever seasonings you normally used with your eggs.
- Eggs: Any kind of eggs will work. Try duck eggs if you have access to them for extra-rich egg flavor.
- Olive Oil: You can use olive oil in the pan in place of butter.
Equipment
- Measuring spoons
- Mixing bowl
- Whisk
- Skillet
- Spatula
How to Make Scrambled Eggs Without Milk
1: Add 2 eggs to a medium mixing bowl and break up the yolks with a whisk.
2: Add 2 tablespoons of cold water and the salt and whisk until the eggs are frothy.
3: Melt the butter over medium heat in a medium non-stick skillet, swirling the pan so the entire bottom is coated.
4: Reduce the heat to medium-low and add the eggs, moving the pan around a little to let the eggs start to set up.
5: Using a rubber spatula, move the eggs from side to side and back and forth. When the eggs start to form curds, start mixing them with the spatula.
6: Fold the eggs on one side, then the other and mix a bit more.
7: Remove the pan from the heat while the eggs are still a bit jiggly. Then, continue mixing and folding until the eggs look fluffy and done.
8: Serve topped with chives and enjoy!
Storage
This recipe makes two eggs, so there should be no leftovers. Yay!
What to Serve with Fluffy Scrambled Eggs Without Milk
Serve these eggs with all your favorite breakfast options like pancakes, waffles, biscuits and gravy, sausage, and bacon.
Tips
- Don’t overcook your eggs! It’s important to finish them with the pan off of the heat to prevent overcooking.
- Really whisk those puppies. The key to light fluffy eggs is whisking them until they’re frothy.
- Be patient and keep the heat on medium-low. This is what allows the eggs to cook through without drying out or getting a burned exterior.
More Egg Recipes
FAQ
Scrambled eggs made with water are lighter and fluffier and have an eggier flavor and brighter color. Scrambled eggs made with milk are a bit richer.
That’s largely a matter of personal preference. Scrambled eggs made with water have an eggier flavor, brighter color, and are lighter and fluffier. On the other hand, scrambled eggs made with milk have more richness. They’re both good!
It’s best to start on medium heat so the eggs can begin cooking. Then, immediately turn the heat down to medium-low. At this temperature the eggs will cook thoroughly without drying out.
How To Make Scrambled Eggs Without Milk
If you want to enjoy the most delicious scrambled eggs, try this simple and easy way and you don't need any milk to make the eggs fluffy and so good!
Ingredients
- 2 large eggs
- scant unsalted butter
- 1/8- 1/4 coarse sea or kosher salt
- 2 tbsp cold water
- Chives or the green part of a scallion, for garnish (optional)
Instructions
-
1: Add 2 eggs to a medium mixing bowl and break up the yolks with a whisk.
2: Add 2 tablespoons of cold water and the salt and whisk until the eggs are frothy.
3: Melt the butter over medium heat in a medium non-stick skillet, swirling the pan so the entire bottom is coated.
4: Reduce the heat to medium-low and add the eggs, moving the pan around a little to let the eggs start to set up.
5: Using a rubber spatula, move the eggs from side to side and back and forth. When the eggs start to form curds, start mixing them with the spatula.
6: Fold the eggs on one side, then the other and mix a bit more.
7: Remove the pan from the heat while the eggs are still a bit jiggly. Then, continue mixing and folding until the eggs look fluffy and done.
8: Serve topped with chives, the greens of a scallion or eat plain and enjoy!
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Please stop back again soon, there are so many more recipes to see both sweet and savory. New ones too!
Bye for now…
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