Easy, Fluffy Scrambled Eggs Without Milk (Dairy Free)

0 Prepare Your Ingredients. Crack the eggs into a small mixing bowl. Add a pinch of salt and pepper to the eggs. This helps enhance the flavor and begins the process of breaking down the eggs for a smoother texture.
1 Whisk the Eggs. Use a whisk or a fork to beat the eggs. To incorporate air and achieve fluffy scrambled eggs, whisk in a "J" motion. This involves moving the whisk or fork back and forth in a J-shape.Continue to whisk eggs until the yolks and whites are fully combined, and the mixture has a uniform pale yellow color. The goal is to incorporate air into the mixture, which will help make the eggs light and fluffy.
2 Heat the Pan. Place a small nonstick skillet, stainless steel pan or frying pan over medium-low heat. Allow it to warm up for about a minute. Add a small amount of butter or oil to the pan. Once melted, swirl it around to coat the surface evenly. This prevents the eggs from sticking to the bottom of the pan and adds flavor.
3 Cook the Eggs. Pour the beaten eggs into the hot pan. Let the eggs sit undisturbed for a few seconds until they start to set around the edges.
4 Stir Gently. Using a silicone spatula or rubber spatula, gently stir the eggs, bringing them from the edge of the pan towards the center. Continue cooking and stirring in a gentle folding motion. The idea is to form soft curds without breaking them up too much.
5 Finish Cooking. As the eggs begin to form curds but are still slightly runny, remove the pan from the heat. The residual heat will continue cooking the eggs. Keep stirring gently until the eggs reach your desired consistency. They should be soft and creamy.
6 Serve Immediately. Transfer the scrambled eggs to a plate and serve immediately. Overcooking can make them dry, so it's best to err on the side of slightly undercooked when removing them from the pan.