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{{Short description|Culinary egg dish}}
{{about|the culinary egg dish}}
{{pp|small=yes}}
{{Use dmy dates|date=March 2023}}
{{Infobox food
| name             = Scrambled eggs
| image            = Scrambed_eggs.jpg
| image_size       = 250
| caption          = Scrambled eggs
| alternate_name   = 
| course           = 
| served           = 
| country          = Worldwide
| main_ingredient  = [[Eggs as food|Eggs]]
| minor_ingredient = [[Salt and pepper|Salt & pepper]], [[butter]], [[milk]]/[[water]]
| variations       = 
| calories         = 
| other            = 
}}
'''Scrambled eggs''' is a culinary dish made from [[eggs as food|eggs]] (usually chicken eggs), where the [[Egg white|whites]] and [[Yolk|yolks]] have been stirred, whipped, or beaten together (typically with the addition of other ingredients), then heated so that the [[Protein denaturation|proteins denature]] and coagulate, and they form into "[[Curd|curds]]".<ref>{{Cite book |last=Liesa Cole |first=L.J.L. |url=https://books.google.com/books?id=SqXStbk8ajoC&pg=PA50 |title=Quick and Easy Cooking: Meals in Minutes |publisher=Globe Pequot |isbn=978-1-59921-754-3 |page=50 |access-date=21 August 2017}}</ref><ref name="David Child Renny 1999" />

==History==
The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook ''Libro della cucina''.<ref>{{cite web | url=https://www.mashed.com/221604/the-untold-origin-of-scrambled-eggs/ | title=The Untold Origin of Scrambled Eggs | date=26 June 2020 }}</ref>

==Preparation==
Only eggs are necessary to make scrambled eggs,<ref name=JOliver/><ref name="ministry">{{Citation |last=Oliver |first=Jamie |title=Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours |date=2010 |url=http://worldcat.org/oclc/809214655 |access-date=2023-03-12 |page=310|publisher=CNIB |isbn=978-0-616-56805-7 |oclc=809214655}}</ref> but salt & pepper, butter, milk, water, [[chives]], [[cream]], [[crème fraîche]], [[sour cream]], grated cheese, and other ingredients may be added as recipes vary.<ref>{{Cite book |last=Berolzheimer |first=R. |url=https://archive.org/details/culinaryartsinst00bero |title=Culinary Arts Institute Encyclopedic Cookbook |publisher=Perigee Books |year=1988 |isbn=978-0-399-51388-6 |series=Perigee Series |page=[https://archive.org/details/culinaryartsinst00bero/page/287 287] |access-date=21 August 2017 |url-access=registration}}</ref><ref>{{Cite web |last=Simon |first=Alexander |date=7 August 2017 |title=How to Make Scrambled Eggs in a Microwave, Without Dirtying a Pan |url=http://www.standardrepublic.com/2017/08/how-to-make-scrambled-eggs-in-a-microwave-without-dirtying-a-pan/15797.htm |access-date=21 August 2017 |website=Standard Republic}}</ref><ref>{{Cite web |title=Perfect Scrambled Eggs &#124; Cook's Illustrated Recipe |url=http://www.americastestkitchen.com/cooksillustrated/recipes/6604-perfect-scrambled-eggs |date= 2011|author= Dan Souza|access-date=12 March 2023 |website=americastestkitchen.com |language=en}}</ref><ref>{{Cite web |last=Exchange|first=The Culinary |date=2 August 2016 |title=Kitchen Questions: Should You Put Milk in Scrambled Eggs?|url=http://www.theculinaryexchange.com/blog/milk-in-scrambled-eggs/ |access-date=15 August 2019 |website=The Culinary Exchange |language=en-US}}</ref> 

The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or [[whisk]]ed. Alternatively, the eggs are cracked directly into a hot pan or [[skillet]], and the whites and yolks stirred together as they cook. In ''Food in England'' (1954) [[Dorothy Hartley]] comments, "There are two main schools: one (which I believe to be correct) breaks in the eggs direct, so that particles of clear white and clear yellow remain in the creamy mass. The other school beats the eggs together first, maintaining it gives a smoother texture".<ref>Hartley, p. 213</ref> [[Elizabeth David]] (1960) takes the latter view: "For scrambled eggs, unlike those for an omelette, the eggs should be very well beaten".<ref>David (2008), p. 178</ref>

[[File:Scrambled eggs.png|thumb|left|Preparation in pans]]
The mixture can be poured into a hot pan containing melted butter or [[Cooking_oil|oil]], where it starts coagulating.<ref name="delia">{{Cite book |last=Smith |first=Delia |title=Complete cookery course |publisher=BBC Books |year=2005 |isbn=0-563-36249-9 |location=London |page=23 |chapter=Scrambling eggs}}</ref> The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With continuous stirring, and not allowing the eggs to stick to the pan, the eggs themselves will maintain the pan temperature at about the boiling point of water, until they coagulate. In their ''[[Mastering the Art of French Cooking]]'' (1961), [[Simone Beck]], [[Louisette Bertholle]] and [[Julia Child]] write, "Scrambled eggs in French style are creamy soft curds that just hold their shape from fork to mouth. Their preparation is entirely a matter of stirring the eggs over gentle heat until they slowly thicken as a mass into a custard."<ref>Beck, ''et al'', p. 131</ref>

Alternatively, [[Auguste Escoffier|Escoffier]] describes using a [[double boiler]]<ref name="Escoffier, 157">Escoffier, 157</ref><ref name="McClusky 2015" /> as the heating source, which does not need adjustment as the direct heating method does. The eggs are directly placed in the cooker and mixed during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives aerated and creamy scrambled eggs.<ref name="McClusky 2015" /> This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly; it is, however, more time-consuming than the modern skillet method, taking up to 40 minutes to ensure perfect quality.<ref name="Escoffier, 157" />

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream<ref name=delia/> may be folded in over low heat until incorporated. The eggs are usually slightly undercooked when removed from heat since the eggs will continue to set. If any liquid is seeping from the eggs ([[syneresis (chemistry)|syneresis]]), this is a sign of undercooking, overcooking, or adding undercooked high-moisture vegetables.

Scrambled eggs can be cooked in a [[microwave oven]],<ref>{{Cite book |last=Dobrowolski |first=J. |url=https://books.google.com/books?id=Q79HwbMbYJIC&pg=PA17 |title=Cheap and Easy Cooking: The Survival Guide for College Students |publisher=S.K.I. Publishing Company |year=1996 |isbn=978-0-9654612-0-7 |page=17 |access-date=21 August 2017}}</ref> and can also be prepared using [[sous-vide]] cooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.<ref name="Wylie 2017" /> 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]]).<ref name="foodmayhem">{{Cite web |date=17 April 2012 |title=Chef Jody Williams Shows Me How to Steam Scramble Eggs |url=http://foodmayhem.com/2009/10/chef-jody-williams-shows-me-how-to-steam-scramble-eggs.html |access-date=21 August 2017 |publisher=FoodMayhem}}</ref>
{{-}}

==Variations==
{{hidden begin|border=1px #aaa solid|titlestyle=text-align:center|title=121 variants of scrambled egg}}
{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" |Name
! scope="col" |English
! scope="col" |Ingredients
! scope="col" |Ref
|-
| à l'amiral
| admiral's style
| garnished with diced lobster, served with lobster sauce
| <ref name=b1>{{Cite book |last=Hering |first=Richard |title=Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade |publisher=Dr. Pfanneberg & Co |edition=11th |location=Giessen, Germany |publication-date=1958 |page=119 |translator-last=Bickel |translator-first=Walter|url=https://archive.org/details/heringsdictionar0000walt}}</ref>
|-
| aux anchois
| with anchovies
| mixed with chopped anchovies garnished with strips of anchovy fillets
| <ref name=b1/>
|-
| Antoine
| 
| mixed with diced fried bacon, herbs and capers covered with brown butter
| <ref name=b1/>
|-
| à l'archiduchesse
| archduchess
| mixed with diced ham and mushrooms, seasoned with paprika, garnished with asparagus
| <ref name=s1>Saulnier, pp. 54–55</ref>
|-
| à l'Argenteuil
| with asparagus
| garnished with asparagus tips
| <ref name=b1/>
|-
| à l'arlésienne
| Arles style
| mixed with diced aubergine and tomatoes tossed in butter
| <ref name=b1/>
|-
| Aumale
| 
| mixed with diced tomatoes, with diced veal kidneys in madeira sauce in the centre
| <ref name=s1/>
|-
| Balzac
| 
| mixed with diced ox tongue and truffle, garnished with croutons coated with onion purée served with demi-glace tomato
| <ref name=s1/>
|-
| à la batelière
| boatsmans style
| mixed with chopped chives, served in tartlets lined with purée of sole
| <ref name=b1/>
|-
| Belly
| 
| mixed with diced salt pork and chopped chives served with demi-glace
| <ref name=b1/>
|-
| Benclan
| 
| garnished with diced peppers, sprinkled with chopped truffles
| <ref name=b2>{{Cite book |last=Hering |first=Richard |title=Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade |publisher=Dr. Pfanneberg & Co |edition=11th |location=Giessen, Germany |publication-date=1958 |page=120 |translator-last=Bickel |translator-first=Walter|url=https://archive.org/details/heringsdictionar0000walt}}</ref>
|-
| à la bonne femme
| housewife's style
| mixed with croutons fried in butter, served with demi-glace
| <ref name=b2/>
|-
| à la bordelaise
| Bordeaux style
| mixed with diced mushrooms, garnished with triangles of fried bread, served with bordelaise sauce
| <ref name=b2/>
|-
| à la bourguignonne
| Burgundy style
| mixed with chopped snails, diced bacon, garlic chopped nuts and parsley, served with Madeira sauce
| <ref name=b2/>
|-
| à la brésilienne
| Brazilian style
| mixed with strips of red peppers, served in puff pastry case, served with tomato sauce, mixed with chopped ham
| <ref name=b2/>
|-
| Bresse
| 
| garnished with sautéed chicken livers and slices of truffle, served with demi-glace
| <ref name=b2/>
|-
| Cambridge
| Cambridge style
| mixed with diced lobster, mushrooms and peppers served with cream sauce
| <ref name=b2/>
|-
| Cannelons
| 
| puff pastry horns filled with scrambled eggs
| <ref name=s1/>
|-
| Carême
| 
| mixed with diced goose liver, chicken and truffles served in puff pastry shell, garnished with sliced truffle served with demi-glace
| <ref name=s1/>
|-
| Carnot
| 
| mixed with cockscombs and mushrooms, garnished with cocks' kidneys, served with demi-glace
| <ref name=b2/>
|-
| à la châlonnaise
| Chalons style
| garnished with cockscombs and kidneys, with cream sauce
| <ref name=b2/>
|-
| Chambord
| 
| served on slices of fried aubergine, served with demi-glace
| <ref name=b2/>
|-
| aux champignons
| with mushrooms
| mixed with diced or sliced mushrooms, served with Spanish sauce
| <ref name=s1/>
|-
| Chantilly
| with whipped cream
| mixed with whipped cream, sprinkled with chopped chives
| <ref name=b2/>
|-
| Châtillon
| 
| garnished with sliced, sautéed mushrooms, sprinkled with chopped chives, topped with fried parsley
| <ref name=s1/>
|-
| à la comtesse
| countess
| mixed with shrimps garnished with asparagus tips, served with demi-glace
| <ref name=b2/>
|-
| aux crevettes
| with shrimps
| mixed with shrimps
| <ref name=b2/>
|-
| Crispi
| 
| garnished with diced, sautéed tomatoes and croutons fried in butter
| <ref name=b2/>
|-
| aux croûtons
| with fried bread
| mixed with small croutons fried in butter
| <ref name=b2/>
|-
| Divette
| 
| mixed with crayfish tails, served with crayfish sauce mixed with diced crayfish and asparagus tips
| <ref name=s1/>
|-
| Don Juan
| 
| mixed with chopped green peppers, garnished with strips of anchovy fillets, served with madeira sauce
| <ref name=b2/>
|-
| Eierrösti
| 
| diced bread, soaked in warm milk stirred mixed with hot butter and beaten eggs, prepared the same way as scrambled eggs (Swiss)
| <ref name=b2/>
|-
| Elliot
| 
| dressed in border of rice, served with madeira sauce
| <ref name=b2/>
|-
| Elvira
| 
| mixed with diced truffles, filled in flat puff pastry shell, garnished with fried goose liver coated with paprika sauce, green asparagus tips dressed in centre
| <ref name=b2/>
|-
| à l'épicurienne
| epicurean
| truffles and mushrooms, served with demi-glace 
| <ref name=b2/>
|-
| Esau
| 
| mixed with diced fried bacon, dressed on bed of lentils, served with demi-glace
| <ref name=b2/>
|-
| À l'espagnole
| Spanish style
| served on halved fried tomatoes, garnished thinly sliced peppers
| <ref name=s1/>
|-
| à l'estragon
| with tarragon
| mixed with chopped tarragon, served with demi-glace with tarragon essence
| <ref name=b2/>
|-
| Figaro
| 
| garnished with sliced sausage, served with Montebello sauce
| <ref name=b2/>
|-
| aux fines herbes
| with herbs
| mixed with chopped parsley, tarragon, chervil and chives
| <ref name=b2/>
|-
| aux foies de volaille
| with chicken livers
| garnished with sautéed chicken livers tossed in Madeira sauce
| <ref name=s1/>
|-
| Forestière
| forester-style
| with mushrooms and diced bacon
| <ref name=s1/>
|-
| Georgette
| 
| served in baked potato skins, eggs mixed with diced crayfish
| <ref name=s1/>
|-
| Gordon
| 
| mixed with truffles, served in puff pastry shell, garnished with beef marrow, served with Chateaubriand sauce
| <ref name=b3>{{Cite book |last=Hering |first=Richard |title=Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade |publisher=Dr. Pfanneberg & Co |edition=11th |location=Giessen, Germany |publication-date=1958 |page=121 |translator-last=Bickel |translator-first=Walter|url=https://archive.org/details/heringsdictionar0000walt}}</ref>
|-
| à la grand'mère
| grandmother's style
| mixed with chopped parsley and croutons fried in butter
| <ref name=b3/>
|-
| Graziella
| 
| large brioche, hollowed out, filled with plain scrambled eggs and sautéed slices of mushrooms, served with fried slices of veal kidneys
| <ref name=b3/>
|-
| à la hambourgeoise
| Hamburg style
| garnished with strips of boned and skinned herring fillets
| <ref name=b3/>
|-
| Hangtown fry
| 
| mixed with diced fried bacon and fried oysters
| <ref name=b3/>
|-
| Héloïse
| 
| mixed with strips of ox tongue, chicken and mushrooms served with tomato sauce
| <ref name=b3/>
|-
| a l'homard
| with lobster
| garnished with diced lobster in lobster sauce
| <ref name=b3/>
|-
| Huysmans
| 
| mixed with diced mushrooms and artichoke bottoms, filled in puff pastry shell, garnished with slices of veal kidneys, served with madeira sauce
| <ref name=b3/>
|-
| a l'italienne
| Italian style
| in risotto with diced tomatoes, served with tomato sauce
| <ref name=b3/>
|-
| au jambon
| with ham
| mixed with diced or chopped ham 
| <ref name=b3/>
|-
| Jérôme
| 
| puff pastry shell half filled with chopped game, topped with scrambled eggs
| <ref name=b3/>
|-
| Joinville
| 
| mixed with diced shrimps, mushrooms and truffles, served in puff pastry case, garnished with shrimps, a slice of truffle and a mushroom
| <ref name=b3/>
|-
| à la laitière
| dairymaid style
| mixed with grated Emmenthal cheese, chopped parsley, chives and chervil
| <ref name=b3/>
|-
| Lesseps
| 
| garnished with slices of fried calf's brain, poured over with brown butter
| <ref name=b3/>
|-
| Leuchtenberg
| 
| mixed with chopped chives, caviar in the centre
| <ref name=b3/>
|-
| Lucullus
| 
| mixed with diced truffles, garnished with slices of truffles, served with demi-glace
| <ref name=b3/>
|-
| à la madrilène
| Madrid style
| mixed with cream and diced sautéed tomatoes
| <ref name=b3/>
|-
| Magda
| 
| mixed with chopped herbs, mustard and grated Parmesan, garnished with fried triangular croutons
| <ref name=s1/>
|-
| Manon
| 
| mixed with chopped mushrooms and truffles, dressed on tartlet of chicken forcemeat croquette, served with truffled velouté sauce
| <ref name=b3/>
|-
| Marie
| 
| mixed with grated parmesan, in puff pastry case, sprinkled with chopped truffles
| <ref name=b3/>
|-
| Marivaux
| 
| mixed with chopped truffles, large mushroom cap in centre, served with sliced mushrooms and meat glaze
| <ref name=s1/>
|-
| Mary
| 
| mixed with chopped truffles and sweet red peppers dressed in puff pastry case
| <ref name=b3/>
|-
| à la mauresque
| Moorish style
| mixed with chopped tried sausage and ham
| <ref name=b3/>
|-
| Mercédès
| 
| mixed with chopped chives, dressed in flat hollow brioche or roll filled with diced tomatoes tossed in oil, served with tomato sauce
| <ref name=b3/>
|-
| à la mexicaine
| Mexican style
| mixed with diced green peppers, served with tomato sauce
| <ref name=b3/>
|-
| Mezerai
| 
| garnished with grilled halved lamb kidneys and truffle slices, served with truffle sauce
| <ref name=b4>{{Cite book |last=Hering |first=Richard |title=Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade |publisher=Dr. Pfanneberg & Co |edition=11th |location=Giessen, Germany |publication-date=1958 |page=122 |translator-last=Bickel |translator-first=Walter|url=https://archive.org/details/heringsdictionar0000walt}}</ref>
|-
| à la monégasque
| Monaco
| garnished with slices of lobster, masked with lobster sauce
| <ref name=b4/>
|-
| Montbarry
| 
| mixed with diced mushrooms truffles and alien-ragas tips, served on rice mixed with grated parmesan and Swiss cheese
| <ref name=b4/>
|-
| à la nantaise
| Nantes style
| on fried bread croutons, garnished with sardines
| <ref name=b4/>
|-
| Nantua
| 
| mixed with diced crayfish tails and truffles, garnished with sliced truffles, served with crayfish sauce
| <ref name=b4/>
|-
| à la normande,
| Normandy style
| garnished with poached oysters served with Normandy sauce
| <ref name=b4/>
|-
| à la norvégienne
| Norwegian style
| garnished with strips of anchovy fillets and served on toast
| <ref name=b4/>
|-
| œufs de vanneau à la printanière
| scrambled plovers eggs, spring style
| in flat puff pastry case, topped with puree of morels, mixed with diced truffles, sprinkled with chopped herbs
| <ref name=b4/>
|-
| Opera
| 
| mixed with diced sautéed chicken livers, garnished with asparagus tips, served with buttered veal gravy
| <ref name=b4/>
|-
| à l'orientale
| oriental style
| mixed with diced tomatoes, sautéed with onions, and diced green peppers, garnished with croutons coated with onion puree, served with meat glaze
| <ref name=b4/>
|-
| Orloff
| 
| garnished with crayfish tails and truffles
| <ref name=s1/>
|-
| a l'ostendaise
| ostend style
| mixed with poached oysters, served with oyster sauce
| <ref name=b4/>
|-
| Panthéon
| 
| mixed with diced chicken livers and mushrooms, garnished with fleurons served with truffle sauce
| <ref name=b4/>
|-
| Parmentier
| 
| diced fried potatoes, in meat glaze with chopped parsley
| <ref name=b4/>
|-
| aux Parmesan
| with Parmesan
| mixed with grated Parmesan, sprinkled with chopped parsley
| <ref name=b4/>
|-
| Paulus
| 
| garnished with diced tomatoes and sweet green peppers
| <ref name=b4/>
|-
| Pisto Manchego Espanola
| 
| mixed with diced bacon, tomatoes, chopped onions and parsley sautéed in oil (Spanish)
| <ref name=b4/>
|-
| aux pointes d'asperges
| with asparagus tips
| mixed with green asparagus tips, a small bunch of asparagus tips in the centre
| <ref name=b4/>
|-
| à la portugaise
| Portuguese style
| mixed with diced tomatoes, served with tomato sauce muted tomatoes in centre
| <ref name=b4/>
|-
| Princess
| 
| mixed with asparagus tips, garnished with asparagus tips and truffle slices, served with cream sauce
| <ref name=b4/>
|-
| Princess Marie
| 
| mixed with grated parmesan and diced truffles, served in pastry shells or cocotte dishes
| <ref name=s1/>
|-
| à la provençale
| Provençal style
| mixed with diced tomatoes, garlic and chopped parsley
| <ref name=b4/>
|-
| Rachel
| 
| mixed with diced truffles and asparagus tips, garnished with sliced truffles, served with demi-glace
| <ref name=s1/>
|-
| Ranhofer
| 
| served in artichoke bottoms, garnished with ox marrow coated with burgundy sauce
| <ref name=b4/>
|-
| Raspail
| 
| mixed with diced celery, tomatoes and cream
| <ref name=b4/>
|-
| à la reine Hortense
| Queen Hortense
| mixed with diced lobster and mushrooms, garnished with pilau rice, mixed with diced red peppers and peas, pressed into small moulds and turned out served with lobster sauce
| <ref name=b4/>
|-
| à la reine Margot
| Queen Margaret
| with pistachio butter and velouté, served in tartlets
| <ref name=s1/>
|-
| à la romaine
| Roman style
| mixed with chopped anchovy fillets, shredded spinach and garlic, served with demi-glace mixed with tomato purée
| <ref name=b4/>
|-
| Rothschild
| 
| with crayfish, asparagus tips, sliced truffles and Nantua sauce
| <ref name=s1/>
|-
| Rôtisserie Périgourdine
| 
| mixed with diced truffles, filled in flat puff pastry case, garnished with slices of truffles cooked in Burgundy, coated with buttered burgundy sauce
| <ref name=b4/>
|-
| Rotraud
| 
| mixed with crayfish sauce, asparagus tips in centre, garnished with sliced truffles and crayfish tails, served with crayfish sauce
| <ref name=b5>{{Cite book |last=Hering |first=Richard |title=Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade |publisher=Dr. Pfanneberg & Co |edition=11th |location=Giessen, Germany |publication-date=1958 |page=123 |translator-last=Bickel |translator-first=Walter|url=https://archive.org/details/heringsdictionar0000walt}}</ref>
|-
| Salamanque
| Salamanca
| mixed with diced truffles served on artichoke bottoms covered with cheese sauce and glazed
| <ref name=b5/>
|-
| Sans-gêne
| 
| served on artichoke bottoms garnished with ox marrow, served with Burgundy sauce and sprinkled with chopped parsley
| <ref name=b5/>
|-
| Sappho Bernhardt
| 
| garnished with slices of truffles cockscombs and cocks' kidneys, served with cream sauce
| <ref name=b5/>
|-
| Saragossa
| 
| mixed with diced fried ham, garnished with thick fried slices of bananas and corn fritters, served with tomato sauce
| <ref name=b5/>
|-
| Schinkel
| 
| mixed with strips of ham, artichoke bottoms and mushrooms, in border of puff pastry, served with buttered meat glaze mixed with chopped tarragon, crayfish butter dropped on top
| <ref name=b5/>
|-
| St Denis
| 
| served in very large grilled mushroom caps, with red wine sauce
| <ref name=b5/>
|-
| à la suisse
| Swiss style
| mixed with diced Swiss cheese, in tartlets, sprinkled with grated cheese and gratinated
| <ref name=b5/>
|-
| à la sultane
| sultan's style
| finished with pistachio butter, served in baked border of duchess potatoes
| <ref name=b5/>
|-
| Sylvette
| 
| served in puff pastry tartlet filled with crayfish purée, garnished with truffle, served with Madeira sauce
| <ref name=b5/>
|-
| Tartuffe
| 
| mixed with fried diced bacon served in puff pastry case, served with truffle sauce
| <ref name=b5/>
|-
| aux tomates
| with tomatoes
| mixed with diced sautéed tomatoes
| <ref name=b5/>
|-
| Toronto
| 
| served in hollowed out tomatoes, covered with Bordeaux sauce, sprinkled with grated cheese and glazed rapidly
| <ref name=b5/>
|-
| aux truffes
| with truffles
| mixed with diced truffles, garnished with truffle slices, served with demi-glace
| <ref name=b5/>
|-
| à la turque
| Turkish style
| half aubergine fried, tomatoes and onions, seasoned with saffron, topped with scrambled eggs
| <ref name=b5/>
|-
| Urbain Dubois
| 
| mixed with diced lobster, served in hollowed lobster claws, coated with lobster sauce
| <ref name=b5/>
|-
| Vaucourt
| 
| mixed with diced truffles and asparagus tips served in border of baked duchess potatoes, garnished with truffle slices, served with demi-glace
| <ref name=b5/>
|-
| Vert-pré
| green meadow
| tartlets half filled with puree of spinach or lettuce, topped with scrambled eggs, sprinkled with chopped herbs, served with velouté
| <ref name=b5/>
|-
| Villemain
| 
| served in puff pastry tartlets or patties on chicken forcemeat eggs mixed with diced mushrooms
| <ref name=b5/>
|-
| Waldorf
| 
| large grilled mushroom caps stuffed with scrambled eggs, small round slice of truffled goose liver pâté on top, served with truffle sauce
| <ref name=b5/>
|-
| Walewska
| 
| garnished with dice of truffles and lobster, bound with cream sauce blended with lobster butter, served with the same sauce
| <ref name=b6>{{Cite book |last=Hering |first=Richard |title=Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade |publisher=Dr. Pfanneberg & Co |edition=11th |location=Giessen, Germany |publication-date=1958 |page=124 |translator-last=Bickel |translator-first=Walter|url=https://archive.org/details/heringsdictionar0000walt}}</ref>
|-
| à la westphalienne
| Westphalian style
| mixed with fried diced Westphalian ham
| <ref name=b6/>
|-
| Yvette
| 
| mixed with crayfish tails, garnished with asparagus tips, served with crayfish sauce
| <ref name=s1/>
|}
{{hidden end}}

===Britain===
[[File:Scotch woodcock brit-wiki.jpg|thumb|[[Scotch woodcock]], a British dish of scrambled eggs and [[anchovy paste]] on toast]]
* In [[British cuisine|British]] style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.<ref name="JOliver">{{Citation |title=How To Make Perfect Scrambled Eggs - 3 ways &#124; Jamie Oliver | date=13 April 2014 |url=https://www.youtube.com/watch?v=s9r-CxnCXkg |access-date=12 March 2023 |language=en}}</ref><ref name="auto" /><ref name="auto1" />
* Buttered eggs – a typically [[English cuisine|English]] dish, mentioned in 19th and early 20th-century literature;<ref>{{Cite book |last=Yates |first=Dornford |title=Safe Custody |date=1932 |publisher=Ward Lock & Co. Limited |edition=Faded Page Canada 2016 |location=London |page=156}}</ref> additional butter is melted and stirred into the egg mixture before cooking.<ref>{{Cite web |title=Buttered Eggs |url=https://www.foodsofengland.info/butteredeggs.html |access-date=20 April 2025 |website=The Foods of England Project |quote=Eaton 1822, Mrs. B. &c}}</ref>
* [[Scotch woodcock]] – British variant of scrambled eggs, served over toast that has been spread with [[Gentleman's Relish]].<ref>{{Cite book |last=Vaughan |first=B. |url=https://books.google.com/books?id=CSPnCQAAQBAJ&pg=PT37 |title=Egg: The Very Best Recipes Inspired by the Simple Egg |publisher=Orion Publishing Group |year=2015 |isbn=978-0-297-87161-3 |page=37 |access-date=21 August 2017}}</ref>

===France===
[[File:Scrambled eggs with mushrooms and cheese.webm|thumb|Video showing the steps in which basic scrambled eggs are prepared with mushrooms and cheese]]
*There are more than a hundred variants of scrambled eggs (''œufs brouillés'') in French cuisine. Among the favoured additions are [[asparagus]] tips, [[Crayfish as food|crayfish]], [[truffle]]s, ham and mushrooms.

===Italy===
An Italian version of scrambled eggs: ''Uova stracciate al formaggio''. In addition to the eggs and butter, cream is added, and when the eggs are cooked, grated [[Parmesan]] cheese is sprinkled on the top.<ref>David (1989), p. 116</ref>

===Nigeria===
* The dish is called "fried eggs" in [[Nigeria]]. The [[mai shai]] stalls cook scrambled eggs to the point of being heavily crisp.<ref>{{Cite web |last=Kperogi, Farooq |date=26 January 2014 |title=Q and A on the grammar of food, usage and Nigerian English |url=http://www.dailytrust.com.ng/sunday/index.php/politics-of-grammar/15779-qa |url-status=dead |archive-url=https://web.archive.org/web/20170223030623/http://www.dailytrust.com.ng/sunday/index.php/politics-of-grammar/15779-qa |archive-date=23 February 2017 |access-date=23 February 2017 |website=[[Media Trust|Daily Trust]]}}</ref>

===Philippines===
[[File:Ilocos Norte Currimao Sitio Remedios - Poqui Poqui.jpg|thumb|[[Poqui poqui]], a scrambled egg dish with grilled [[eggplant]]s, tomatoes, [[shallot]]s, and garlic, from the [[Philippines]]]]
* [[Poqui poqui]] – a [[Filipino cuisine|Filipino]] dish consisting of grilled eggplants with sauteed garlic, tomatoes, and shallots and scrambled eggs.<ref>{{Cite web |last=Manalo |first=Lalaine |date=7 April 2017 |title=Poqui Poqui |url=https://www.kawalingpinoy.com/poqui-poqui/ |access-date=18 December 2019 |website=Kawaling Pinoy}}</ref><ref>{{Cite web |date=18 April 2014 |title=Poqui Poqui |url=https://www.angsarap.net/2014/04/18/poqui-poqui/ |access-date=18 December 2019 |website=Ang Sarap}}</ref>

===South America===
* [[Huevos pericos|Parrot eggs]] ("Perico" in Spanish) is a dish in [[Venezuelan cuisine]] and [[Colombian cuisine]] prepared with scrambled [[Egg (food)|egg]]s, butter, sautéed diced onions, and tomatoes.<ref>{{Cite book |last=de Silva |first=J. |url=https://books.google.com/books?id=fTpmAgAAQBAJ&pg=PT6 |title=Venezuelan Cookbook – Classic Venezuelan Recipes |date=2013 |publisher=Springwood emedia |isbn=978-1-301-28379-8 |page=6 |access-date=21 August 2017}}</ref> White cheese is also sometimes used.<ref>{{Cite book |last1=Kraig |first1=B. |url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA391 |title=Street Food Around the World: An Encyclopedia of Food and Culture |last2=Sen |first2=C.T. |publisher=ABC-CLIO |year=2013 |isbn=978-1-59884-955-4 |page=391 |access-date=21 August 2017}}</ref>

===Syria===
* Jaz maz [جظ مظ] – a [[Syrian]] variant of scrambled eggs made by first adding some oil, butter or [[ghee]] and frying some chopped tomatoes and onions. After, you add the eggs and spices (usually salt, pepper, red pepper powder, and sometimes the spice mix 'sabaa [[baharat]]'). It is eaten with the traditional Syrian bread [[Khubz]]. It is typically eaten as breakfast but can be a lunch or dinner dish too.<ref>{{Cite web |title=jaz maz |url=https://wasfetmama.com/recipe/طريقة-عمل-الجظ-مظ/ |website=Wasfet Mama (وصفة ماما)}}</ref>

===US===
* Eggs frizzle – scrambled egg dish made with [[chipped beef]] "frizzled" in butter before eggs are added to the pan and scrambled. To make a variation called "Eggs a la Caracas" the beef is frizzled with tomatoes, spices, and grated cheese.<ref>{{Cite book |last=Eades |first=Michael R. |url=https://books.google.com/books?id=BsbGyywd-W8C&pg=PT257 |title=Protein Powder |publisher=Random House |year=1999 |isbn=9780553380781 |access-date=17 August 2019}}</ref>
* In [[Cuisine of the United States|American]] style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.<ref name=JOliver/><ref name="auto">{{Cite web |title=Creamy French Scrambled Eggs |url=https://www.cooksillustrated.com/articles/578-creamy-french-scrambled-eggs |website=cooksillustrated.com}}</ref><ref name="auto1">{{Cite web |last=Campana |first=Melissa |date=8 December 2020 |title=The real difference between English scrambled eggs and American scrambled eggs |url=https://www.mashed.com/291409/the-real-difference-between-english-scrambled-eggs-and-american-scrambled-eggs/ |website=Mashed.com}}</ref>

==See also==
{{Portal|Food}}
* [[Egg as food]]
* [[Fried egg]]
* [[Ham and eggs]]
* [[List of brunch foods]]
* [[List of egg dishes]]
* [[Poached egg]]

==Notes==
{{Reflist|refs=
<ref name="David Child Renny 1999">{{Cite book |last1=David |first1=E. |url=https://books.google.com/books?id=_-WZjjQsKzAC&pg=PT222 |title=French Provincial Cooking |last2=Child |first2=J. |last3=Renny |first3=J. |publisher=Penguin Publishing Group |year=1999 |isbn=978-1-101-50123-8 |series=Penguin twentieth-century classics |pages=222–223 |access-date=21 August 2017}}</ref>
<ref name="McClusky 2015">{{Cite book |last=McClusky |first=P. |url=https://books.google.com/books?id=coX8CQAAQBAJ&pg=PA27 |title=Ontario Garlic: The Story from Farm to Festival |publisher=Arcadia Publishing Incorporated |year=2015 |isbn=978-1-62585-451-3 |page=27 |access-date=21 August 2017}}</ref>
<ref name="Wylie 2017">{{Cite book |last=Wylie |first=C. |url=https://books.google.com/books?id=8ZuyDgAAQBAJ&pg=PA215 |title=The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home |publisher=Voyageur Press |year=2017 |isbn=978-0-7603-5203-8 |page=215 |access-date=21 August 2017}}</ref>
}}

==References==
*{{cite book | last = Beck | first = Simone | author2 = Louisette Bertholle | author3 = Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | orig-date = 1961 | location = London | publisher = Particular | isbn = 978-0-241-95339-6 }} 
*{{cite book | last = Bickel | first = Walter | title = Hering's Dictionary of Classical and Modern Cookery | date = 1989 | location = London | edition = eleventh | publisher = Virtue | isbn = 978-3-8057-0307-9 }}
* {{cite book | last = David | first = Elizabeth | title=Italian Food | year=1987 |orig-year=1954 | location=London | publisher=Penguin | isbn=978-0-14-046841-0 }}
* {{cite book | last = David | first = Elizabeth | title = French Provincial Cooking | date = 2008 | orig-date = 1960 | location = London | publisher = Folio Society | oclc = 809349711}}
*Escoffier, Georges Auguste. ''Escoffier: The Complete Guide to the Art of Modern Cookery''. Translated by H. L. Cracknell and R.J. Kaufmann. New York: Wiley, 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.
*{{cite book | last = Saulnier | first = Louis | title = Le Répertoire de la Cuisine | date = 1978 | location = London | publisher = Jaeggi | oclc = 1086737491 | edition = fourteenth }}

==External links==
* {{Commons category-inline}}

{{Eggs}}
{{Lists of prepared foods}}

[[Category:Egg dishes]]
[[Category:Articles containing video clips]]