Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.
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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 tbsp (30 mL) 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 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.
In this method cooking at low heat is desired and one needs to cook with a double boiler or au Bain Marie[1] 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 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.
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.
Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).[2]
Instead of frequent stirring, the eggs can be flipped when one side is cooked, resulting in an omelette.
It is also possible to scramble eggs directly in the pan by cracking the eggs then stirring.
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 HP Sauce, ketchup, hot sauce and Worcestershire sauce.