Scrambled eggs

Scrambled eggs

Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). The dish often contains other ingredients. Cream, butter, milk, water or oil (used in China) will dilute the egg proteins to create a softer texture.[1]

Sample recipe

The eggs and a large piece of butter are put into a saucepan over a low heat. The egg whites and egg yolks are then "scrambled" or mixed together. The mixture should be mixed together all the time they are being cooked.

When cooked a little créme frâiche is added. This is because the eggs will be hot enough to carry on cooking themselves. Adding a cool liquid will stop the eggs from overcooking. Some salt and pepper or other seasoning can be added to taste as well.

In the home the eggs can be mixed together first and then poured into a pan. The créme frâiche does not need to be added if the eggs will be eaten almost immediately.

Properly made, the eggs should be moist and creamy consistency. If any liquid is coming from the eggs, it means the eggs have been overcooked or that the add the vegetables were undercooked.[2]

Other Languages
català: Remenat d'ous
dansk: Røræg
Deutsch: Rührei
Esperanto: Kirlovaĵo
français: Œufs brouillés
hrvatski: Kajgana
Bahasa Indonesia: Telur orak-arik
íslenska: Eggjahræra
Lëtzebuergesch: Eeërtriwwel
magyar: Rántotta
Nederlands: Roerei
norsk: Eggerøre
polski: Jajecznica
português: Ovos mexidos
srpskohrvatski / српскохрватски: Kajgana
svenska: Äggröra
粵語: 炒蛋
中文: 炒蛋