Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently, forming curds as they coagulate.

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 is typically about 2 tsp (10mL) liquid per egg. 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 end product.

Once the liquid has mostly set, additional ingredients such as ham, herbs or cheese (which have been warmed) 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 under cooking or adding overcooked high-moisture vegetables.

A double boiler may be used if cooking at low heat is desired. Cook in the same method as described above using the double boiler or au Bain Marie^[1] as the heating source, which will not need adjustment as the direct heading method would. Cooking by this method will prevent the eggs from browning while being cooked. This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is extremely time-consuming.^[1] 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. Various health movements have led to the increased popularity of scrambled egg whites alone.

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.

Classical haute cuisine preparation calls for serving the dish in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets.^[1] When eaten for breakfast, scrambled eggs often accompany toast, hash browns, pancakes, bacon, ham or sausages. Popular condiments served with scrambled eggs are ketchup, hot sauce and Worcestershire sauce.

• scrambled eggs à l'arlésienne - with courgette (zucchini) 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.^[2]

• scrambled eggs argenteuil - with parboiled asparagus tips cooked in butter, served with triangle shaped croûtons and cream sauce.^[3]

• scrambled eggs à la Bercy - in a pie dish garnished with chipolata sausage and a "ribbon" of tomato sauce. ^[4]

• scrambled eggs Massenet - with asparagus tips and artichoke hearts cooked in butter.^[5]

• scrambled eggs princesse - with asparagus tips cooked in butter, julienne of white chicken meat bound with suprême sauce and truffle slivers heated in butter.^[6]

• Soy scrambled eggs - mixed with soy sauce and often eaten with congee.

• scrambled eggs à la reine - with chicken pureed in suprême sauce, then layered in a vol-au-vent case. ^[7]

• scrambled eggs à la romaine - Cook 800g (1.75 lb) spinach in butter. Scramble 8 eggs with 50g (2 oz.) grated Parmesan cheese. Cut 8 oil-packed anchovies into small pieces, add to the spinach and spread the mixture over the base of a buttered gratin dish. Arrange eggs on top of spinach mixture and sprinkle with 25-40g (1-1.5 oz.) grated Parmesan cheese along with some melted butter. Brown under a broiler.^[8]

• scrambled eggs Rossini - Cook some scrambled eggs. Sauté some thin slices of foie gras in butter. Cook some sliced truffle in butter. Plate the scrambled eggs on a serving dish, garnish with foie gras and truffles, then coat with a very reduced Madeira-flavored demi-glace sauce.^[9]

• scrambled eggs with sucuk or pastırma;Sucuklu yumurta and Pastırmalı yumurta respectively - Scrambled eggs are mixed with Turkish beef sausages. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey it is eaten 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 Mexican tortilla, to which vegetables and meat may be added.

Scrambled egg products are available in various forms for use in the professional kitchen and for use at home. These products were created for eases of use in the professional kitchen. They also lower or eliminate the risk of bacterial infection due to salmonella. Different products available include:

• Liquid Whole Eggs - This product is a homogenization of both the egg white and yolk. The eggs are pasteurized which destroys any harmful bacteria. They are usually packaged in pourable containers. Many unopened products can be held for up to three months.^[10]
• Liquid Egg Whites - The yolks are separated from the eggs and the whites are pasteurized. They are usually packaged in pourable containers. These can be used to make scrambled egg whites.^[10]
• Liquid Egg Substitute - A lower cholesterol product sold in frozen or unfrozen format. Many substitutes are made from egg whites only, and ingredients are added for the yolks. Some of these additional ingredients may include tofu, skim milk, starch, and artificial flavorings.^[10]
• Powdered Whole Eggs - The powder is a pasteurized freeze-dried product that require the addition of water to rehydrate. Once rehydrated the eggs may be used in the same way as fresh eggs. There is a noticeable difference in flavor. They generally have a long shelf life, which can be up to a year and do not require refrigeration.^[10]
• Powdered Egg Substitute - This powder is generally made from freeze-dried separated egg whites. Some of the ingredients used instead of the yolks include starch, yeast extract, gum, and artificial flavorings and color. Some powdered egg substitutes are egg free and are produced from ingredients that simulate the texture and flavor of eggs. They are prepared by adding water to them and used in the same way as fresh eggs. These require no refrigeration and have a long shelf life.^[10]
• Frozen Egg Product (Uncooked) - These are liquid egg products that have been pasteurized and flash frozen. They can be purchased as whole egg products or separated into whites as well. They are defrosted and used in the same way as liquid or fresh eggs.^[10]
• Frozen Egg Product (Cooked) - Generally relegated to the grocery freezer section for home usage, these products are precooked and frozen into portions in microwaveable packaging.

• List of egg dishes

• An article on cooking scrambled eggs

• 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
• 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.