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    • Source: Scrambled eggs

      • Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into "curds".


      History


      The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook Libro della cucina.


      Preparation


      Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added as recipes vary.
      The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked. 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". Elizabeth David (1960) takes the latter view: "For scrambled eggs, unlike those for an omelette, the eggs should be very well beaten".

      The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. 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."
      Alternatively, Escoffier describes using a double boiler 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. 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.
      Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream 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), this is a sign of undercooking, overcooking, or adding undercooked high-moisture vegetables.
      Scrambled eggs can be cooked in a microwave oven, and can also be prepared using sous-vide cooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking. 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).


      Variations




      = Britain

      =
      In British style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.
      Buttered eggs – a typically English dish, mentioned in 19th and early 20th-century literature; additional butter is melted and stirred into the egg mixture before cooking.
      Scotch woodcock – British variant of scrambled eggs, served over toast that has been spread with Gentleman's Relish.


      = France

      =
      There are more than a hundred variants of scrambled eggs (œufs brouilles) in French cuisine. Among the favoured additions are asparagus tips, crayfish, truffles, 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.


      = Nigeria

      =
      The dish is called "fried eggs" in Nigeria. The mai shai stalls cook scrambled eggs to the point of being heavily crisp.


      = Philippines

      =
      Poqui poqui – a Filipino dish consisting of grilled eggplants with sauteed garlic, tomatoes, and shallots and scrambled eggs.


      = South America

      =
      Parrot eggs ("Perico" in Spanish) is a dish in Venezuelan cuisine and Colombian cuisine prepared with scrambled eggs, butter, sautéed diced onions, and tomatoes. White cheese is also sometimes used.


      = 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.


      = 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.
      In American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.


      See also


      Egg as food
      Food portal
      Fried egg
      Ham and eggs
      List of brunch foods
      List of egg dishes
      Poached egg


      Notes




      References


      Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
      Bickel, Walter (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
      David, Elizabeth (1987) [1954]. Italian Food. London: Penguin. ISBN 978-0-14-046841-0.
      David, Elizabeth (2008) [1960]. French Provincial Cooking. London: 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.
      Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.


      External links


      Media related to Scrambled eggs at Wikimedia Commons

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