Dairy-free scrambled eggs
Silky, dairy-free scrambled eggs cooked low and slow with olive oil — ready in minutes for a quick, protein-packed breakfast.
Silky scrambled eggs don't need butter or cream — a splash of unsweetened soya milk and a low heat make them luxuriously soft without dairy. Perfect for weekday mornings or a lazy weekend brunch.
This method focuses on gentle heat and patient folding; it keeps the curds tender and glossy. Serve straightaway for the best texture.
Ingredients
- 4 large eggs
- 15 ml extra virgin olive oil — about 1 tbsp
- 30 ml unsweetened soya milk — about 2 tbsp
- 5 ml sea salt
- 0 ml black pepper — freshly ground
- 10 g fresh chives — finely chopped
Equipment
- non-stick frying pan
- silicone spatula
- whisk
Instructions
Crack the eggs into a medium bowl. Add the unsweetened soya milk, sea salt and black pepper. Whisk briskly until mixture is uniform and slightly frothy (this adds lift).
Place a non-stick frying pan on the hob set to low. Add the extra virgin olive oil and warm for about 30 seconds until it just shimmers — do not let it smoke.
Pour the whisked eggs into the pan. Let them sit without stirring for 10–15 seconds to start setting, then gently push the set edges into the centre with a silicone spatula, folding the runny egg into the cooked parts. Continue stirring and folding very gently over low heat until the curds are soft and still slightly glossy — about 3–4 minutes total cooking time.
Remove the pan from the hob while the eggs still look a little wet — they will continue to set off the heat. Give them a final gentle stir.
Stir in the chopped fresh chives, taste and adjust seasoning with a little more sea salt or black pepper if needed. Serve immediately on warm toast or on their own.
Tips
- Use a non-stick frying pan and a silicone spatula to prevent sticking and to fold the curds gently.
- Cook on the lowest possible heat — high heat is the quickest way to rubbery eggs.
- Whisking in a little plant milk introduces steam and keeps curds tender; you can skip it for a denser texture.
- Make ahead: cook until just set, cool quickly, refrigerate in an airtight container up to 24 hours and gently reheat in a pan over very low heat, adding a splash of plant milk.
- Serve immediately — scrambled eggs continue to cook from residual heat and are best eaten within a few minutes of finishing.
Substitutions
unsweetened soya milk → unsweetened oat milk, same quantity
Stays closeextra virgin olive oil → dairy-free spread, 15 g
Stays closelarge eggs → firm tofu crumbled and seasoned to make a tofu scramble (use spices and a splash of plant milk), adjust cooking time
Noticeably different
Nutrition
Per serving · estimated
- 215
- Calories
- 13 g
- Protein
- 1 g
- Carbs
- 17 g
- Fat
- 0 g
- Fibre
- 0 g
- Sugar
- 710 mg
- Sodium
FAQ
Why are my scrambled eggs dry or rubbery?
Most likely the pan was too hot or you overcooked them. Cook on very low heat and remove from the hob while still slightly wet — they will finish cooking off the heat.
Can I make these vegan?
Not with eggs. For a vegan alternative make a tofu scramble using firm tofu, nutritional yeast and turmeric for colour — it’s a different dish but great as an alternative.
Do I have to use soya milk?
No — unsweetened oat milk or almond milk work too. Soya adds a bit more protein and behaves similarly, but any unsweetened plant milk is fine.
How long can leftovers be kept?
Cool quickly, transfer to an airtight container and keep in the fridge up to 24 hours. Reheat gently over low heat with a splash of plant milk.
Community Photos
No photos yet
Be the first to share your creation!
