Scrambledegg

Scrambledegg, often written scrambled eggs, is a dish made by whisking eggs and cooking them gently while stirring to form soft curds. The texture and doneness can vary from very soft to firmer, depending on heat level, stirring rate, and whether additional liquids or ingredients are used. A basic preparation involves beating eggs with salt and cooking them in a butter- or oil-coated pan over low to moderate heat, continuing to stir until just set.

Common variations include adding milk, cream, or water to the eggs, as well as mix-ins such as cheese, herbs, onions, peppers, or mushrooms. Some cooks prefer a very soft, custardy texture, while others aim for fully set curds. Scrambledegg can be prepared on the stovetop, in the microwave, or as part of a larger breakfast plate with toast, bacon, or other accompaniments.

The dish appears in many culinary traditions and has numerous regional adaptations. While precise origins are difficult to pin down, scrambled eggs have a long history in European and Middle Eastern cooking, and they have become a ubiquitous breakfast item worldwide due to their simplicity and versatility.

Nutritionally, scrambledegg relies on eggs for high-quality protein and essential nutrients, with calories and fat adjusted by additions such as milk, cream, or cheese. Egg safety guidelines recommend cooking eggs until fully set to reduce the risk of foodborne illness. See also related dishes such as omelette and frittata.