We know how Gordon Ramsay, Tyler Florence, and other chefs make eggs, but what if you're dairy-free and don't want to rely on butter or milk? I spoke to the staunchly dairy-free Tia Mowry, a rep for Baileys Almande Gluten- and Dairy-Free Almondmilk Liqueur, to share her go-to technique for scrambling eggs. Tia says she always adds "a little bit of almond milk or rice milk" to the eggs. "So instead of doing regular dairy, you can do rice milk, right? Just add a little bit of it in there with some salt [and] some pepper." Next, heat a nonstick skillet on low and don't add any additional fat. She explains, "The key to the best eggs is to cook it on low heat. You don't want that too high. Have that heat really nice and low so that your eggs get really fluffy, and the rice milk will kind of help with that too."
In case you're wondering how the addition of a liquid affects the eggs, Serious Eats discovered it does make them softer and moister. However, high-fat liquids like whole milk or cream actually make the eggs richer and firmer. So, since rice milk is a low-fat liquid, it's likely to act more like water when cooked with the eggs.
Once those eggs are to done to your liking, it's time to garnish. "I like to top my eggs with a little bit of scallions. It's really, really good," Tia concluded. Now, the only thing that could possibly make this breakfast sound even better is one of her boozy dairy-free smoothies, but I guess we'll have to wait until the weekend to try one!