Corn Free Scrambled Eggs

Total time10 min

Prep time5 min

Cook time5 min

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Ingredients

2 servings

6 large eggs
2 tbsp whole milk
Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp kosher salt
⅛ tsp black pepper
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is a uniform pale yellow with no streaks.
2
Melt the butter in a 10-inch nonstick skillet over low heat until foamy but not browned.

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