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  1. #1
    redtoycar's Avatar
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    dairy free scrambled eggs

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    I've been bloated and stomach-achey, so I'm going to try eliminating dairy to see if it helps. This makes me totally sad cause I love cream or half in half in my coffee, yogurt, etc. But I'm also tired of looking pregnant all the time and having a horrible tummy ache most days.

    I eat scrambled eggs most days, and I've always added a splash of half and half or milk to make them fluffy. I don't like scrambles that are flat. Almond milk in eggs is gross. Does anyone have any ideas to make eggs fluffy without using dairy? Should I just get used to poached eggs instead?

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    gunnk's Avatar
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    Water. I find it makes fluffier eggs than milk anyway. As it turns to steam if lifts the structure of the scrambled eggs or omelets nicely. Since it evaporates away you really aren't "watering down" the eggs, so the flavor remains good.

    Also... if eliminating milk products doesn't help, you may need to consider an egg allergy since you say you eat them most days.

    Good luck!
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  3. #3
    Lynna's Avatar
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    I second the water.

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    Dr. Bork Bork's Avatar
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    I scramble mine with coconut milk. I find I don't need ketchup with them that way!
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  5. #5
    Paleobird's Avatar
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    Quote Originally Posted by Dr. Bork Bork View Post
    I scramble mine with coconut milk. I find I don't need ketchup with them that way!
    +1 Anything is better with some coconut milk in it.

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    OperaDivaMom's Avatar
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    Make them like Gordon Ramsay does, they're delicious! Soooo smooth and velvety, nothing added at all. I wouldn't say fluffy necessarily, but they are so good I don't even care about fluffy when they're made like this.


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    jqbancroft's Avatar
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    Quote Originally Posted by OperaDivaMom View Post
    Make them like Gordon Ramsay does, they're delicious! Soooo smooth and velvety, nothing added at all. I wouldn't say fluffy necessarily, but they are so good I don't even care about fluffy when they're made like this.


    I love this method too! Though I will say, his recipe calls for butter and creme fraiche, which are both dairy products. However, I have used lard instead of butter (which was good) but haven't dropped the creme fraiche. I'm sure it could work without it, or a little coconut milk added in its place.

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    OperaDivaMom's Avatar
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    Oops, forgot that it calls for dairy. Just FYI, still great without it

  9. #9
    New Renaissance's Avatar
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    I don't use dairy in my eggs. If you use a fork to beat the eggs instead of a whisk, you can use the flat side of the fork to smash every little bit of yolk and incorporate the whites and the yolk. Pour it in a pan like you are making an omelette, but instead of letting it cook on one side and folding it, you let it go to pieces. Pull the corner of your spatula or a wooden spoon across the mixture after it has solidified some, and let it kind of stack on top of itself. Don't worry about stirring the hell out of it or cooking at too high of a temp. Use a medium to medium high heat and let the eggs come together. The fluffy-ness comes from the air getting trapped inside as it cooks. Start with large chunks and let them cook, and work it down until you have the scrambled eggs nugget size you like. I hope that makes sense. I use butter, but it works perfectly well with coconut oil.

    Here's the Jacques Pepin omelette technique vid:

    Last edited by New Renaissance; 06-05-2011 at 08:03 PM.

  10. #10
    redtoycar's Avatar
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    Thanks for the replies, everyone.

    The Jaques Pepin method is what I've been using for years, I love my eggs that way. Today, instead of a splash of half and half, I added a splash of coconut milk to my eggs. Everything came out wonderfully, and I love coconut, but I don't love coconut enough to taste it in every bite I put in my mouth throughout the day. Coconut in my eggs just makes me irritable, I guess. Will try water next time.

    Started some probiotics yesterday as well as no dairy, and my tummy is already noticeably happier. Will keep on keeping on. Thanks again, everyone.

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