Scrambled Eggs for Passover (Dairy-Free)

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Scrambled Eggs for Passover is an easy recipe for delicious, fluffy dairy-free scrambled eggs made without butter and without milk.

With just one main ingredient, this is the ultimate simple meal!

Great as a quick and light lunch or dinner any time during the week of the holiday.

Scrambled Eggs for Passover take no time at all to make.

Eat them alone, with some matzo, with any kosher for Passover condiment, or however you like!

They make a great light meal and are perfect for the day of the seder, since the dish doesn’t contain any matzo meal!

Eating on the day of the seder

Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.

Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.

Food on Passover

Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).

In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.

Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).

Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).

Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.

So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.

There is a joke that sums it all up:

On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.

Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.

I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!

What does it mean when recipes say “to taste” about an ingredient?

When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).

The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.

Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.

Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.

What does it mean when a recipe says that an ingredient is “optional”?

If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.

Kosher for Passover Pantry Essentials (Suggestion)

As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.

Seasoning and flavoring:

• salt
• ground black or white pepper
• granulated garlic or garlic powder
• onion powder
• ground cinnamon
• sugar (granulated)
• brown sugar
• chicken consommé powder
• onion soup mix
• various herbs
• additional spices to adapt taste to preference

Misc:

• oil / margarine / butter / cooking spray
• potato starch as a thickening agent
• baking powder
• matzo cake meal (matzo meal, but ground into a powder)
• condiments, such as ketchup and barbecue sauce
• tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
• milk substitute (neutral flavor)

We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).

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Yield: 1 4-egg serving

Scrambled Eggs for Passover (Dairy-Free)

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Easy, dairy-free scrambled eggs for one, without milk and without butter.

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 2 minutes

Ingredients

• 4 large eggs, beaten
• Pinch of salt or other spices or seasonings, as desired, kosher for Passover
• cooking spray or a little oil for frying, kosher for Passover

Instructions

1. Coat the bottom of a frying pan with cooking spray or a little oil.
2. Heat on medium.
3. Pour beaten eggs into the frying pan.
4. When the eggs begin to set a little, begin to mix them and continue to do so until all the eggs have cooked through (this is the secret to their fluffiness).
5. Place on plate and lightly salt if desired. Eat plain or with mayonnaise, dressing, ketchup or whatever condiment you like...or none at all.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 6gUnsaturated Fat: 13gCholesterol: 752mgSodium: 280mgCarbohydrates: 1gSugar: 1gProtein: 25g

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