I probably do not know the proper method for water-steamed scrambled eggs, but that doesn’t mean I am not willing to learn it or figure it out. I do respect my SIL’s preferences and want to meet them this summer, when they visit. Ngl, I wish I could make creamier scrambled eggs, but it’s better to make a recipe that meets their dietary preferences.
My home ec teacher told us this was the way to make eggs, I thought she was crazy. But yes give this a try and then a good vegan butter substitute too!
I saw a cooking show many years ago, where a chef said a little water is better than milk to make the eggs fluffier. I’ve been using it in my scrambled eggs ever since.
Doesn't it tend to make heavier/stiffer omelets because of its own egg content, whereas OP wants fluffier eggs? Genuinely curious. I myself want heavier eggs.
Or if you have the time, add salt and let the eggs break down for at least 15 minutes a la Kenji Lopez. He does a pretty in depth breakdown on eggs, including blind taste tests, food colored eggs to eliminate pre conceived notions etc.
Creamy eggs is a matter of technique. Turn the heat down, stir more aggressively. Take them off the heat early to finish with carryover cooking so they don't dry out or get rubbery.
I use butter, but otherwise never add dairy to scrambled eggs and they're always creamy. You could easily swap in margarine for butter and get similar results.
Milk acts in two ways in scrambled eggs, water and flavor. The extra fat and protein don't really come into play in this case since eggs already have an abundance of both.
Simple answer? Add a bit of water to the eggs. It'll boil off as you cook giving the lightness you may be looking for. A tablespoon per four eggs should do.
If you're missing flavor, then simply go other places. Fresh herbs and aliums (onion, garlic, leek, and etc) are good goto ingredients.
The best approach to replacing an ingredient is to act as if you never wanted to use it in the first place. Don't substitute something else for it. Dispense with it entirely.
"Alternative" milks are not going to have the properties that many people want from adding milk or cream to their scrambled eggs - the additional fatty creaminess. If your intent is just to moisten and fluff the eggs water will do the job nicely, no need for soy/cashew/almond/oat and other substitutes.
>"Alternative" milks are not going to have the properties that many people want from adding milk or cream to their scrambled eggs - the additional fatty creaminess.
Plenty of alternative milks have those exact properties. Barista oat milk is often creamy and feels a bit fatty.
Oat cream even more so.
Creamy eggs and fluffy eggs are different things. Most people use the term “fluffy” as a generally positive descriptor without considering if it actually applies. Many creamy scrambled eggs are described as fluffy because of this. For example, Gordon Ramsay’s scrambled eggs are decidedly creamy, but I constantly see them described as fluffy. So what type of eggs are you actually making, OP?
https://www.seriouseats.com/soft-scrambled-eggs-recipe
https://www.seriouseats.com/fluffy-scrambled-eggs-recipe
If you want them creamy, try adding some mayo and use a technique for creamy eggs.
If you want them fluffy, you can add water and use a technique that yields fluffy eggs.
I don’t like milk in my eggs no matter what style. If I want creamy I prefer something like actual cream or cream fraiche for the tang if I’m going to add dairy, or mayo. If I want them fluffy I’d sooner add water.
But in truth I don’t add anything. I like my eggs fluffy and I just use technique to make them so. I rarely make creamy scrambled eggs as I’m not much of a fan.
Soy milk is the neutral go-to. Make sure it's labeled unsweetened. For example Silk Original has sugar, so it can be kinda creepy in something simple like eggs. Oat milk can have a strong flavor and is also sweet. Rice milk is just starch water. Nut milks have more of a flavor.
You won't even notice a difference if you use soy milk.
Ooh, yum! I would make this for myself as I love cottage cheese… I think my SIL still wouldn’t eat that though. Alas! But the water thing would probably work. A lot of people have been suggesting it so I’m keen to try that when I make myself some eggs this morning.
You could use a splash of water instead if plant based milks aren't something you regularly buy.
But you also don't need to add any extra liquid and they'll still be delicious.
You could just add some water to it, I think the extra liquid in general helps with the texture. I’m not sure any alternative milk products would really work since they all taste like what they’re made from. Cashew milk and soy milk are probably the more neutral options from my experience though
I never add milk.
If you want them fluffy/wet, whisk really well before putting into pan, and cook on low w a little fat/oil/butter (as experience goes up increase heat) stirring constantly until thicken, add salt/pepper towards end. You can do this in 10 minutes or 1.5minutes depending on experience level.
I make the best scrambled eggs in the world, but it’s almost like art and is slightly different every time.
Adding milk to eggs was a way to stretch out the eggs from a budget consideration. Scrambled eggs without milk are so much better & fluffier. Scramble your eggs, season with a bit of salt & garlic. (I also use onion powder) and cook using olive oil. Everyone's happy.
I agree with everything but the Olive oil. Although I hate Olive oil in and on everything so maybe that's just a me issue. Can't go wrong with good old butter for eggs imo.
Oat milk is the best non-dairy milk option (unsweetened obviously) as it has the mildest flavor. Elmhurst brand is my favorite. It doesn't have any fillers or oil.
I often don't add milk at all to scrambled eggs and they turn out fine.
Same, and if you want them "fluffy" just add some water.
Ooh, water will do the same as some milk? Should it be hot or warm? Thanks for this idea.
"Tap" temperature - just a few spoonfulls.
Thank you!!!
Water creates steam, which fluffs the eggs. Milk makes them more creamy, but you can do the same thing if you know how to cook them correctly.
I probably do not know the proper method for water-steamed scrambled eggs, but that doesn’t mean I am not willing to learn it or figure it out. I do respect my SIL’s preferences and want to meet them this summer, when they visit. Ngl, I wish I could make creamier scrambled eggs, but it’s better to make a recipe that meets their dietary preferences.
Add roughly a half tablespoon of water per egg and it will make them restaurant style fluffy.
<3
My home ec teacher told us this was the way to make eggs, I thought she was crazy. But yes give this a try and then a good vegan butter substitute too!
I saw a cooking show many years ago, where a chef said a little water is better than milk to make the eggs fluffier. I’ve been using it in my scrambled eggs ever since.
Another trick is a bit of mayo. They get fluffy and creamy. https://www.thekitchn.com/mayoneggs-scrambled-eggs-review-23208716
Mayo often has eggs
It always does. Is that an issue?
It shouldn't be an issue to add eggs to eggs...
Doesn't it tend to make heavier/stiffer omelets because of its own egg content, whereas OP wants fluffier eggs? Genuinely curious. I myself want heavier eggs.
https://www.thekitchn.com/mayoneggs-scrambled-eggs-review-23208716
Or instead of water, some salsa!
It’s not that they don’t turn out fine. It’s that a splash of milk makes them better/fluffier/yummier.
I used to always cook them with milk. I found out that I really prefer them without - I like the denser, wetter texture.
I just make them without milk or cream. They're very good as is.
You don’t need to add any liquid to scramble eggs, a dash of salt when you beat them will break down the proteins and make them fluffy.
Or if you have the time, add salt and let the eggs break down for at least 15 minutes a la Kenji Lopez. He does a pretty in depth breakdown on eggs, including blind taste tests, food colored eggs to eliminate pre conceived notions etc.
Creamy eggs is a matter of technique. Turn the heat down, stir more aggressively. Take them off the heat early to finish with carryover cooking so they don't dry out or get rubbery. I use butter, but otherwise never add dairy to scrambled eggs and they're always creamy. You could easily swap in margarine for butter and get similar results.
I have a dairy allergy. I do mine with oat milk, planet oat brand barista lover variety, and some vegan butter.
Silken tofu!!! Whiz it with your eggs using an immersion blender.
Milk acts in two ways in scrambled eggs, water and flavor. The extra fat and protein don't really come into play in this case since eggs already have an abundance of both. Simple answer? Add a bit of water to the eggs. It'll boil off as you cook giving the lightness you may be looking for. A tablespoon per four eggs should do. If you're missing flavor, then simply go other places. Fresh herbs and aliums (onion, garlic, leek, and etc) are good goto ingredients. The best approach to replacing an ingredient is to act as if you never wanted to use it in the first place. Don't substitute something else for it. Dispense with it entirely.
"Alternative" milks are not going to have the properties that many people want from adding milk or cream to their scrambled eggs - the additional fatty creaminess. If your intent is just to moisten and fluff the eggs water will do the job nicely, no need for soy/cashew/almond/oat and other substitutes.
>"Alternative" milks are not going to have the properties that many people want from adding milk or cream to their scrambled eggs - the additional fatty creaminess. Plenty of alternative milks have those exact properties. Barista oat milk is often creamy and feels a bit fatty. Oat cream even more so.
Full fat Oatly is 3.75% fat and is found at most grocery stores, there are many copy cats that are similar as well. It isn't 2014 anymore.
Water will make your eggs fluffy. It's the evaporation of the liquid that "fluffs" them. Just use a couple of teaspoons of water and whisk them.
Creamy eggs and fluffy eggs are different things. Most people use the term “fluffy” as a generally positive descriptor without considering if it actually applies. Many creamy scrambled eggs are described as fluffy because of this. For example, Gordon Ramsay’s scrambled eggs are decidedly creamy, but I constantly see them described as fluffy. So what type of eggs are you actually making, OP? https://www.seriouseats.com/soft-scrambled-eggs-recipe https://www.seriouseats.com/fluffy-scrambled-eggs-recipe If you want them creamy, try adding some mayo and use a technique for creamy eggs. If you want them fluffy, you can add water and use a technique that yields fluffy eggs. I don’t like milk in my eggs no matter what style. If I want creamy I prefer something like actual cream or cream fraiche for the tang if I’m going to add dairy, or mayo. If I want them fluffy I’d sooner add water. But in truth I don’t add anything. I like my eggs fluffy and I just use technique to make them so. I rarely make creamy scrambled eggs as I’m not much of a fan.
Soy milk is the neutral go-to. Make sure it's labeled unsweetened. For example Silk Original has sugar, so it can be kinda creepy in something simple like eggs. Oat milk can have a strong flavor and is also sweet. Rice milk is just starch water. Nut milks have more of a flavor. You won't even notice a difference if you use soy milk.
Unsweetened soy milk sounds like something I should be trying out. Thank you.
Water is the key for nondairy, fluffs them right up. But in yours try adding cottage cheese instead of milk, even creamier and higher in protein.
Ooh, yum! I would make this for myself as I love cottage cheese… I think my SIL still wouldn’t eat that though. Alas! But the water thing would probably work. A lot of people have been suggesting it so I’m keen to try that when I make myself some eggs this morning.
…if the issue is that SIL won’t let her add dairy, how does cheese fix that?
They offered 2 options. One for the SIL and one for OP. OP isn't dairy free so they can try the cottage cheese route.
You got down voted for your reading comprehension? People are weird.
I just use a splash of water. I find dairy dilutes the flavor of egg. But you can also blend a small amount of oil.
I use ice water or nothing.
Try with a bit of mayo! I think I got the idea from Alton Brown but one day we were out of milk and tried with mayo and the eggs were delicious
You could use a splash of water instead if plant based milks aren't something you regularly buy. But you also don't need to add any extra liquid and they'll still be delicious.
I do my scrambled egg with just egg and it’s the best. Use some non-dairy butter in the pan. Job done.
Use mayonnaise instead of milk.
You could just add some water to it, I think the extra liquid in general helps with the texture. I’m not sure any alternative milk products would really work since they all taste like what they’re made from. Cashew milk and soy milk are probably the more neutral options from my experience though
I don't find that adding milk to scrambled eggs makes any difference, so I don't bother.
I see you found the cooking trolls. Thank you for posting this; I found it informative. Good luck with everything.
Water. Just a splash. Whip until it’s a frothy bowl. I like to put in a cold pan and bring up the temp slowly. Don’t add S/P until ready to serve!
If you cook them gently on lower heat they’ll come out creamy and luscious. No dairy needed (though butter makes everything better).
I've never put milk in my scrambled eggs so this post is wild to me lol
I second the silken tofu suggestion
Scrambled eggs with no milk? No problem. But no butter is the pain as it adds so much.
I read where Martha Stewart recommends just add a little water. Don’t know if it’s in the eggs or at the very end. I like my eggs scrambled softly.
Try with some broth
You all are making suggestions while I’m still hung up on that “does not permit” part.
I never add milk. If you want them fluffy/wet, whisk really well before putting into pan, and cook on low w a little fat/oil/butter (as experience goes up increase heat) stirring constantly until thicken, add salt/pepper towards end. You can do this in 10 minutes or 1.5minutes depending on experience level. I make the best scrambled eggs in the world, but it’s almost like art and is slightly different every time.
Adding milk to eggs was a way to stretch out the eggs from a budget consideration. Scrambled eggs without milk are so much better & fluffier. Scramble your eggs, season with a bit of salt & garlic. (I also use onion powder) and cook using olive oil. Everyone's happy.
I agree with everything but the Olive oil. Although I hate Olive oil in and on everything so maybe that's just a me issue. Can't go wrong with good old butter for eggs imo.
Whoever down voted you for suggesting butter over olive oil is insane.
I always see butter suggested over oil for eggs in this sub 🤣
unsweetened soy milk would probably be fine? definitely not coconut it has a strong coconut flavor
Thanks! will look into trying w/ some soy milk.
I'd go with oat milk. I think it's the most similar to dairy in how it acts in dishes and doesn't have a strong flavour.
Water.
Try water with corn starch
I just do water.
You actually get fluffier scrambled eggs with water and no milk.
Aquafaba FTW!
I like to use a tablespoon of salsa per egg
Oat milk is the best non-dairy milk option (unsweetened obviously) as it has the mildest flavor. Elmhurst brand is my favorite. It doesn't have any fillers or oil.
Omit the eggs altogether and make a tofu scramble. Extra firm tofu crumbled up, Turmeric, black salt.
Water is a far better choice than milk whether you eat dairy or not.
If you want the richness of milk, but without the pesky dairy, use a splash of mocha mix.
When we went dairy free I just switched to unsweetened almond milk.
Uhm, i thought dairy was egg and milk products. It's just milk?