Editing Scrambled eggs (section)

==Variations==
[[File:Scotch woodcock brit-wiki.jpg|thumb|[[Scotch woodcock]], a British dish of scrambled eggs and [[anchovy paste]] on toast]]

{{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}}

[[File:Scrambled eggs with mushrooms and cheese.webm|thumb|Video showing the steps in which basic scrambled eggs are prepared with mushrooms and cheese]]

===Britain===
* 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 |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===
*There are more than a hundred variants of scrambled eggs (''œufs brouilles'') 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===
* [[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>
[[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]]]]

===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 |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/%D8%B7%D8%B1%D9%8A%D9%82%D8%A9-%D8%B9%D9%85%D9%84-%D8%A7%D9%84%D8%AC%D8%B8-%D9%85%D8%B8/ |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>