Eggs are cracked into a bowl, water or milk may be added, and the mixture is stirred or whisked. The mixture is poured into a hot pan containing melted butter, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding undercooked high-moisture vegetables.
In another "Escoffier" method a double boiler is used as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and whisked during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs. This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is more time-consuming than the regular method, taking up to 40 minutes to ensure perfect quality.
Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and stirring until the desired consistency is achieved, with the whites, and yellow scrambled together.
It is also possible to make scrambled eggs in a microwave oven, by cooking the eggs for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.
- scrambled eggs à l'arlésienne - with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
- scrambled eggs à l'américaine - with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
- egg bhurji - Indian variant of scrambled eggs. Additions include onions, green chili, chopped ginger, turmeric powder and chopped tomatoes. Sprinkled with chopped green coriander and eaten with roti. Another variant of egg bhurji is the Parsi akuri.
- Onions and scrambled eggs - another variant of scrambled eggs eaten in the Philippines. The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.
- Scrambled eggs with sucuk or pastırma; sucuklu yumurta and pastırmalı yumurta respectively - Scrambled eggs are mixed with Turkish beef sausages, or dried cured beef. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey and Egypt it is eaten regularly for breakfast.
- Scrambled eggs with digüeñes - a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae.
- Migas - a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.
- Stir-fried tomato and scrambled eggs - a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students . This is also eaten in the Philippines.
- Smith, Delia (2005). "Scrambling eggs". Complete cookery course. London: BBC Books. p. 23. ISBN 0-563-36249-9.
- Escoffier, 157
- Heston Blumenthal at home: Scrambled eggs with brown butter
- FoodMayhem.com, Video Demonstration of Steam-Cooking Scrambled Eggs
- Robuchon, 17
- Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002
- FoodMayhem.com. Chef Jody Williams Shows Me How to Steam Scramble Eggs. New York: FoodMayhem.com, 2009.
- McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
- Robuchon, Joël, Members of the Gastronomic Committee. Larousse Gastronomique. New York: Clarkson Potter/Publishers, 2001.
- Media related to Scrambled eggs at Wikimedia Commons