A high protein dairy and gluten free breakfast
Here’s a quick way to make fluffy dairy-free scrambled eggs. We’ve got one little guy in our house who needs to avoid dairy. His brothers don’t need to, however. So I made up this recipe and served it for breakfast this morning. Then I waited for comments. When none came and the plates were nearly licked clean I asked the boys how their scrambled eggs tasted. They said my scrambled eggs were just great, maybe even better, than before. I decided to post the allergy-safe recipe for anyone avoiding milk and butter.
6 large eggs
1 TBSP all-purpose gluten-free flour (make sure it has rising agents in it.)
NOTE: make sure your mix uses sodium-free baking powder if you have a corn-allergy. We like Hain’s Featherweight Baking Powder.
3 TBSP of non-dairy milk. We used original flavored almond milk (not too sweet and not vanilla flavored) * almond milk contains salicylates and is not Feingold stage 1.
NOTE: our scrambled eggs are spongy and somewhat firm. If you like a more loose and soft scrambled egg add a bit more almond milk (or non-dairy milk of your choice) until you get the desired consistency for you.
Pinch of sea salt (If you have a corn allergy this is the only kind of salt for you!)
Pinch of pepper
1 TBSP Spectrum palm oil (or shortening if you are not following the Feingold diet)
Pre-heat the pan on medium low heat. Add the palm oil and let it melt. It should not be bubbling and boiling up. If it is, turn down the heat a little. Palm oil has a high smoke point which makes it one of the best non-dairy oils to use when frying. Coconut oil is also good, and quite healthy for you. But just a word of caution on coconut oil. It has a strong flavor and it will alter the taste of your scrambled eggs.
In a bowl blend all other ingredients until they are mixed well. Slowly pour ingredients into the pan.
NOTE: If you have your pan at the right temperature (around gas mark 2 or 3 on a gas stove), your eggs will cook without browning the bottom of your pan.
As your eggs heat up take a rubber spatula and use it to push the egg at the bottom of your pan away from the sides and toward the middle. I like to cover the pot for about a minute, scrape with the spatula and then cover it again, repeating the process. I find that this helps get the eggs to rise a little (reason for the all-purpose g-free flour). After about 5-7 minutes on the stove your eggs should be done.