Egg Substitute For Scrambled Eggs: What Can You Use?

egg substitute for scrambled eggs

When you’re in a rush and need to make breakfast, eggs can be your best friend.

They’re quick, easy, and versatile; plus they fill you up for hours which is great if you’re trying to cut back on carbs or sugar.

There’s just one problem: eggs are expensive.

They also have cholesterol so many people avoid them.

If this sounds like you, don’t worry because there are plenty of egg substitutes that work well in recipes like scrambled eggs.

And in this post, I will share with you the best choice you can use in this situation.

Read more: Empanada Vs Sopapilla

Egg substitute for scrambled eggs

egg substitute for scrambled eggs

In my experience, the best egg substitute for scrambled eggs is mung bean. Its texture is very similar to scrambled eggs when you cook it.

The rest of the recipe is made from canola oil, water, and a combination of extracts from carrots to give it a yellow color.

Mung beans are even similar to eggs for nutrition. A serving has five grams of protein which is as much as an egg would have.

The mung beans also work well in scrambles and omelets, but I have found that they work well for stir-fries, French toast, and crepes too.

However, there are some restrictions. Mung beans will not work in baking things that require real eggs.

They also don’t do well when it is raw. So they are not good for sauces or dressings.

Mung beans make it possible to have a good, vegetable-filled omelet or scramble.

You can eat breakfast tacos and sandwiches. And little quiches as well if you like.

Lots of dishes that seemed impossible without eggs are now on the table for people who don’t eat eggs.

Why scrambled eggs are bad for you?

Eggs are typically good for you.

But if they are overcooked, then the protein of the eggs will form a tight bond that can cause problems.

This could lead to the loss of some vitamins like vitamin B-12.

Do you add milk to scrambled eggs?

There is a choice to add milk or water to the dish. (recipe)

This can affect the way your eggs turn out. You can choose if you want a creamy or fluffy dish.

If you want creamy, then you should add up to 1 tablespoon of milk for each egg.

If you want them fluffy, then just 1 tablespoon of water for each egg will work fine.

Why you shouldn’t put milk in scrambled eggs?

The reason is it might not be good for them.

Milk doesn’t make the eggs fluffier or creamier, and it also makes them rubbery and colorless.

How can you make your scrambled egg dish better?

You can make the dish better by adding fresh herbs that are chopped like tarragon, or oregano, or mint.

Tabasco sauce is good too. You can also add 1/4 cup of grated cheddar cheese to your recipe too.

Scrambled eggs vs fried eggs, which is better?

Fried eggs are cooked in less time.

So if you want to be healthier, then try scrambled eggs.

What is the healthiest way to cook scrambled eggs?

The healthiest way to cook the dish is to crack and whisk them in a separate bowl.

Do not add milk or water. Use quality cookware, butter, and do not cook over high heat.

Do not add salt until the eggs are cooked. The movement during cooking is important so that the eggs don’t get stuck together.

And allow for carryover cooking since it takes time for all of the moisture to evaporate out of the eggs before they are ready to eat.

Is eating scrambled eggs healthy?

Eggs are a low-calorie food that is high in protein.

Eggs may help you lose weight, especially if you eat them with other healthy foods. They also make people feel full. (source)

Why do you add water to scrambled eggs?

Adding water will make the eggs wetter and easier to flip.

The more liquid you add the softer and moist the curd will be.

Is it better to use milk or water in scrambled eggs?

The best way to make fluffy eggs is to add 1 tablespoon of water for each egg.

Creamy eggs are made by adding 1 tablespoon of milk for every egg. For the best results, use a non-stick frying pan. (source)

How do you know when scrambled eggs are done?

The eggs are done when they are moist, not browned, and not spilling out onto the plate. If they are still uncooked, they will be slimy.

But you can cook them how you want them to be.

What do restaurants add to scrambled eggs?

Restaurants often add cream their recipes.

It helps make them taste better than when you make them at home.

They are also cooked in a different way, so they are lighter and fluffier when ready.

What can I use as a substitute for milk in scrambled eggs?

You can make it with water instead of milk or cream.

You will get lighter and fluffier eggs than if you had used milk. I have a recipe that’s good for this, and another one that is dairy-free. (source)

How does Gordon Ramsay make scrambled eggs?

Here is a video of the master chef himself making his signature scrambled egg dish.

Do you cook scrambled eggs with butter or oil?

People can cook eggs in butter or oil. If you use butter, it helps keep the eggs soft.

Plus, the butter tastes good because it is butter. (source)

What spices go in scrambled eggs?

Salt and pepper are good to put in here.

They are the only things people usually use. I like adding minced onions or onion powder, too.

Is scrambled egg a healthy breakfast?

Yes. It’s a healthy breakfast for almost everyone.

You can eat it with ease if you cook them right, like with butter or olive oil instead of bacon grease or other bad ingredients.

But if you make it for breakfast, be careful not to eat too many because they may contain too much fat.

Which is healthier scrambled egg or sunny side up?

Scrambled eggs are a healthier option than fried eggs.

Fried eggs, such as sunny side up, use more oil and butter in the pan to prevent them from sticking.


In summary, the best egg substitute for scrambled eggs is mung bean.

It is easy to cook and has a texture that mimics scrambled eggs well enough that most people won’t know the difference.

If you want even more tips on how to use this versatile product in your cooking, check out these recipes.

Tamara Pierce

Tamara Pierce is a food writer at Elapasony, passionate about exploring diverse cuisines and sharing recipes and food experiences. From trendy restaurants to local hotspots, she's always on the lookout for new and exciting flavors.

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