Editing Scrambled eggs (section)

==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, water, [[chives]], [[cream]], [[crème fraîche]], [[sour cream]], grated cheese and other ingredients may be added <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> as recipes vary.<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>
{{-}}