Ah, scrambled eggs! What’s not to like about them?
Well, there is one problem with most scrambled egg recipes and that is they almost invariably contain dairy ingredients – milk and oftentimes cheese as well.
While I personally love both milk and cheese, for some scrambled egg lovers they’re not a viable option. Chief among these of course are those who are lactose intolerant. Also, pregnant women are generally advised to avoid dairy these days.
So what are these poor, deprived scrambled egg lovers to do?
They could of course simply go without, but personally I’d consider that to be unthinkable; a Sunday morning breakfast without scrambled eggs? No way!
The Problem With Most Non-Dairy Scrambled Egg Recipes
Milk is added to scrambled eggs for two reasons:
- to add flavor
- to avoid the dreaded rubbery eggs
The second reason is the most important to me. Rubbery scrambled eggs that you need a knife to cut through are just awful.
But don’t fret, because there’s two very simple ingredients – ingredients that I’m 99.99% sure you already have available – that will cure this problem and allow the lactose intolerant to enjoy their eggs without ant distressing side effects
The Magic Ingredients Needed For Perfect Non-Dairy Scrambled Eggs
So what are these ingredients?
OK, drum roll please…
The first is quite simply… Salt!
Now I can almost hear you thinking (trust me, I can)… what the heck do you mean, I already add salt to my eggs?
Just read on and I’ll answer your question.
It’s All About The Timing
The secret is when you add the salt.
You see, most people simply add a little after the eggs have been beaten along with the milk and and other flavorings.
But do this instead:
- put your eggs in a bowl
- then add in your salt
- beat the eggs thoroughly and then…
- leave them to rest for at least 15 minutes
- add any pepper and herbs you like
- cook as normal
Step 4 is the vital one.
Yes, the second magic ingredient is actually – Time
What’s happening during that rest period is that the salt acts to break down the proteins in the eggs so that hey don’t clump together nearly as much. The result being that you’ll end up with silky, creamy scrambled eggs without any dairy being used
During the resting period you can actually see the process happening as the egg mixture slowly changes color, becoming a more rich orange.
Time To Give It A Try!
So enough talking. If you love your scrambled eggs but want to remove the dairy (as well as some calories), then be sure give this easy recipe a try.
You can thank me later!
Please feel free to share your thoughts in the comment section below. I’d love to hear from you
