||This article contains instructions, advice, or how-to content. (August 2012)|
Sample preparation 
Raw eggs are whisked to blend the egg white and yolk into a homogeneous liquid. Liquids such as stock, cream, butter, milk, water, or oil may be added during the whisking to create a softer texture. The amount of liquid added varies. Salt, pepper, or other seasonings can be added to taste.
The whisked eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, will create small and soft curds. The lower the heat and the more constant the movement, the creamier the finished dish.
Once the liquid has mostly set, additional ingredients such as ham, herbs or cheese 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 overcooking or adding under cooked high-moisture vegetables.
Other methods of preparation 
In this method cooking at low heat is desired and one needs to cook with a double boiler or au Bain Marie as the heating source, which will not need adjustment as the direct heating method would. One puts the eggs directly in the cooker and whisks during the heating and not before. Cooking by this method will prevent the eggs from browning while being cooked and will keep the scrambled eggs creamy. This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is somewhat 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 whisking until the desired consistency is achieved.
It is also possible to make scrambled eggs in a microwave oven, by cooking the beaten egg mixture 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.
It is also possible to scramble eggs directly in the pan by cracking the eggs then stirring.
Serving options 
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.
Variations of scrambled egg dishes 
- 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 The 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.
- 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.
- 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.
See also 
|Wikimedia Commons has media related to: Scrambled eggs|
- Escoffier, 157
- Heston Blumenthal at home: Scrambled eggs with brown butter
- FoodMayhem.com, Video Demonstration of Steam-Cooking Scrambled Eggs
- Robuchon, 17
Works cited 
- 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.