Scrambled Egg

[Matheous-2]

Please, be gentle.....I can scarcely boil an egg !

Can I make scrambled egg using non-dairy milk alternatives? If any, which one(s)?

[quizzkid]

When I make scrambled egg I make them either on the hob in a pan or microwave if I am in a rush. Usually I add a little drop of skimmed milk or a little cream such as Elmlea, and I mean a small amount. If I do them on the hob I add a knob of butter to the pan then the egg mixture and stir continually to scramble them. If I do them in the microwave I do not add milk but drop a knob of butter in the egg mixture then microwave 30 seconds then stir and repeat but keep your eye on them as it dosen't take long in the microwave and if you over cook them they go all mushy.

[Svejk]

As far as I know (I'm only a man) you don't need milk to make scrambled eggs.

[mrs_overall]

I never use milk in scrambled eggs, just butter

[ummmm]

You are right, Svejk :-)

Scrambled eggs should be cooked slowly and stirred continuously so they go creamy and not into rubbery lumps.

To answer your question...yes, you could use non-dairy alternatives.

[mrs_overall]

I never use milk for omelettes either, in fact it is the first time I have heard of anyone doing that

[yogasun]

I never use milk for either omelettes or scrambled eggs

[mrs_overall]

Chewn - there is a first time for everything. I don't claim to be perfect!

[gness]

Rubbish, darling...I think you're perfect....♥

No milk for me either, Matheous....xx

[boxtops]

I don't put milk in either of them, either.

[mrs_overall]

Chewn, I had a look on Google and it seems that the French always use milk. The few posts I had a glance at seem to be split 50-50 on the issue

[Matheous-2]

So, can I give a quick few pulses in a blender before adding butter?

[Matheous-2]

For all enthusiasts of the scrambled egg- here is a link from an older AB post....

http://www.astray.com/recipes/?search=scrambled%20eg
Xx gness!

[shoota]

Although the butter does become integral to the egg and therefore affect the taste it's primary function is to lubricate the egg whilst it is cooking. Therefore an oily spread would do but I don't think it would taste as nice.
You melt your knob of whatever in the pan, beat the eggs quickly with a fork but not too much, then add the eggs (diluted or otherwise) to the pan when the whatever begins to bubble and continue to stir throughout the cooking time, you should remove the eggs from the heat just before they become solid to prevent overcooking.
If you do use liquid you should use only a tiny amount, a dessertspoonful?

[Matheous-2]

Thanks Shoota and all ABrs interested in egg scrambling!!

[diddlydo]

A small amount of milk for scrambled eggs. A small amount of water for omelettes.

[hammerman]

As above, dash of water for omlettes, dash of milk for scrambed eggs. Ive done scrambled eggs without anything in before and they were fine, if i have a carton open, i'll sometimes use a dash of double cream....delish !!!!!