Scrambled Eggs Without Milk

I love making scrambled eggs without milk. In this recipe I go over all the ingredients that are needed and the process I take to make scrambled eggs without a non-stick pan.

scrambled eggs in a pan

Ingredients

  • 3 eggs
  • Cold butter
  • Room temperature butter
  • Salt
  • White Bread

Equipment

Scrambled eggs without milk Video

Scrambled eggs are an easy classic to have any morning of the week for breakfast. The keys to making the most delicious scrambled eggs are the pan, the fat you cook with, what eggs you choose and how hot you cook them.

All you need is some good cold grass-fed butter and local free-range organic eggs. Spending a little more on your eggs with make a huge difference and totally worth it when it comes to taste and what you are actually eating! Splurge, it’s worth it!

Sautéed mushrooms and onions go great with scrambled eggs.

How to make scrambled eggs without milk

I am going to show you how easy and simple it is to make scrambled eggs without milk. It’s important that you cook them in a hot pan and don’t cook them too far. Nobody likes rubbery scrambled eggs.

Follow along and see how fast, easy, and delicious this recipe is! You might even say it’s a game-changer recipe!

1. Prepare your ingredients

ingredient ready on a cutting board

So, go ahead and gather your eggs, room temperate butter and cold butter, salt, and a couple of pieces of white bread. What’s scrambled eggs without some good old white toast to go with it.

To start off you want to get all of your ingredients together. It’s important to have everything ready ahead of time so that you aren’t scrambling (see what I did there, haha) to get things while you are cooking, that’s how things get burnt.

2. Prepare the eggs

eggs cracked over a bowl

You want to get a bowl and crack your eggs into the bowl. I have found that cracking the eggs on the inside of the bowl works best to alleviate the messy drips that happen when you crack eggs on the edge.

Be careful not to get any shells into the bowl. If you do, use a spoon or your finger to get it out. These shells can be tricky to get, but just slide the shell up the side of the bowl to get it out.

Using a fork, whisk the eggs together until they are pretty well incorporated. By that, I mean that the translucent part of the egg and the yellow yolk are combined.

Go ahead and get your toast into the toaster. It will be toasted about the same time your eggs are done.

3. Preheat your frying pan

frying pan on stove top

Get your pan on the stove and turn on the heat to a medium to medium-low. Every stove is a little different but you want to make sure that your pan doesn’t get overly hot.

A great way to tell if you pan is hot enough is to hover your hand over the center of the pan. Don’t actually touch the pan, you don’t want to burn yourself. If the pan feels hot it’s probably ready to go.

I choose to use a stainless steel frying pan when I make my scrambled eggs. A lot of people like to use a non-stick this is totally up to you.

4. Add the butter to the pan

melting butter in a pan

OK, so your pan is hot, now we can add in 1/2 tbsp of cold butter. You want to move the butter around the pan so that the entire bottom is coated. The butter will start to bubble a little bit but that is ok. We then know our pan is good and hot.

If you really like the flavor of olive oil go ahead and use it. Try different fats and see what is best for your taste.

5. Cook the eggs in the pan

scrambling eggs in a frying pan

Slowly pour your eggs into the pan. Leave them be until you see the edges starting to cook.

Once they start cooking, mix the eggs around and fold them into themselves. Continue to do this until are no longer runny. This should only take about 2 minutes. Add a pinch of salt and they are ready to go!

You don’t want to overcook your eggs because then they become rubbery and that’s just not delicious.

Butter your toast with the room temperature butter, plate those scrambled eggs, and ENJOY!

Add some fresh fruit to your breakfast, check out my trick on how to peel a kiwi.

scrambled eggs in a pan

Scrambled Eggs Without Milk | 5 Simple Steps

Quick and easy scrambled eggs recipe without using milk
0 from 0 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: scrambled eggs without milk
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 1
Calories: 522kcal
Author: Bob

Ingredients

  • 3 eggs
  • 1 tbsp cold butter
  • 1 tbsp room temperature butter
  • 1 pinch salt
  • 2 slices white bread

Instructions

Prepare your ingredients

  • Prepare by getting all of your ingredients together.

Prepare the eggs for cooking

  • Crack your eggs into a bowl and whisk together until incorporated.
  • Put your 2 slices of bread into the toaster and start toasting.

Preheat the frying pan

  • Place your frying pan on the stove with medium to medium-low heat.

Add the butter to the pan

  • Once your pan is heated and ready to go add in the cold butter and move it around the pan coating the entire bottom.

Cook the eggs in the pan

  • Add your eggs to the hot pan, let them sit for a minute until the edges start to cook.
  • Once the edges start to cook go ahead and stir up the eggs and fold them into themselves getting all the eggs cooked.
    It's important to not overcook them because they will become rubbery.
  • Grab your toast out of the toaster and spread the room temperature butter on each slice. Serve eggs with the toast and ENJOY!

Nutrition

Serving: 1g | Calories: 522kcal | Carbohydrates: 26g | Protein: 21g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 551mg | Sodium: 672mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1413IU | Calcium: 204mg | Iron: 4mg

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