Milk Substitute For Scrambled Eggs: What Should You Use?

milk substitute for scrambled eggs

Scrambled eggs are a breakfast classic, but what happens when you’re out of milk?

Or you just simply don’t want any milk since it can bring the extra calories?

In fact, there are a lot of different milk substitutes for scrambled eggs that you can use.

But in this post, I will share with you my personal favorite one when it comes to swapping out milk in scrambled eggs.

Let’s check it out.

Read more: Milk Substitute For Drinking

What’s the best milk substitute for scrambled eggs?

In my experience, cashew milk is the best milk substitute for scrambled eggs.

I’ve tried substituting between these two types of milk using a 1:1 ratio and the end result was quite good.

But you can surely adjust the ratio based on your own preferences as well.

Cashews are a tasty nut that is creamy.

It does not surprise people that cashew milk is good for you because it has fat in it.

It is like other kinds of milk like soy, almond, and rice milk.

It also has more calories than almond milk.

It doesn’t have as much protein as soy milk, but it does have monounsaturated fats and antioxidants like vitamin E, vitamin D, and calcium.

Cashew milk is rich and creamy.

And many people use it in coffee or desserts or even in savory dishes that need a little bit of creaminess. (source)


Is it bad to put milk in scrambled eggs?

No, you should not add milk or cream while whisking eggs.

It will make the eggs rubbery, colorless, and taste like school cafeteria food. (source)

Why is milk added to scrambled eggs?

Milk is put in the mixture so the final dish would be soft and creamy.

There’s a better texture to them.

There’s also a more mellow flavor when you use milk instead of using just eggs.

How does McDonald’s make their scrambled eggs?

McDonald’s dishes are made from liquid eggs with other ingredients.

The other eggs at McDonald’s are made from liquid eggs containing citric acid, sodium acid pyrophosophate, nisin, and monosodium phosphate. (source)

How do I make scrambled eggs better?

You can add 1 teaspoon of chopped fresh herbs to the eggs, and you can also put in 1 tablespoon of chopped milder herbs.

You can also put Tabasco sauce, Worcestershire sauce, or other sauces and cheeses on the eggs.

What happens if you add too much milk to scrambled eggs?

If you add too much milk to eggs, they will come out runny and overcooked. (source)

How much milk should you put in scrambled eggs?

milk substitute for scrambled eggs

You will want to mix eggs with milk.

For 2 people, you will need 4-6 eggs and 4-6 tablespoons of milk.

You should add salt and pepper to taste.

Parsley adds flavor but is optional. (source)

Does water or milk make scrambled eggs fluffier?

One way to make them fluffier is by using water instead of milk.

The trick is to add a little bit of water to the bowl when you whisk the eggs.

When you heat up the pan, use about a tablespoon of water and it will create steam and will make the egg go fluffy. (source)

Should you whisk scrambled eggs?

Yes, if you want to make yours, you should whisk them.

If the eggs don’t get whisked enough, they will not be soft and fluffy.

This step is also important because it adds air to the eggs.

The color of the egg should be even yellow-orange. (source)

Should you season scrambled eggs before cooking?

It depends.

Some people do and some don’t.

If you season the eggs when they are in the pan, they will be softer and taste better. (source)

Why would a cast-iron skillet be used for scrambled eggs?

Cast iron is good at cooking eggs because it keeps the heat.

When you turn off the stove, the cast iron will continue cooking.

When you want your eggs, scrape them onto a plate right away so they don’t get overcooked.

Why do my scrambled eggs look grey?

Your eggs looked grey because there were sulfides and sulfates in them.

Sulfides have colors from blue to green, and iron sulfide is black.

If you add yellow food coloring, it can turn the mixture of these things and the yolk into gray (especially when they’re not desaturated).

Why are restaurant scrambled eggs so good?

Restaurant eggs are better than homemade eggs because they use cream instead of milk.

It makes the eggs lighter and fluffier when cooking, so when you eat them, they taste much better.

How do professional chefs make scrambled eggs?

First, the chef heats up a tablespoon of butter on low heat.

Then he pours the eggs in and begins to push them towards the center of the pan.

After pushing for a few minutes, there is a creamy scramble with larger curds. (source)

Why are my scrambled eggs watery?

The reason your dish is watery is that it has milk or water in them.

When you add these liquids, you need to mix them with the egg for a while so that the egg becomes solid and thick.

How much butter is in Gordon Ramsay scrambled eggs?

Gordon Ramsay’s recipe has 1/2 tbsp of butter in them.

Just crack the eggs into a cold pan with about half a tablespoon of butter.

The amount of butter you use will change depending on how many eggs you make.

I usually make two or three, so I don’t use much butter. (source)

Why do my scrambled eggs taste bad?

When you cook the egg, it can become overcooked.

This makes the egg taste terrible.

You should cook your eggs at low heat and slowly.

Season them at the end of cooking instead of during cooking.


If you want to make scrambled eggs without dairy, cashew milk is a great option.

I like that it has the same consistency as regular milk and makes for an easy switch out.

Just remember that if you are making this substitution with other things besides eggs, feel free to adjust the ratio of your substitute depending on how much fat or flavor you want in your meal.

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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