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Scrambled eggs

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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".<ref>Template:Cite book</ref><ref name="David Child Renny 1999" />

HistoryEdit

The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook Libro della cucina.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

PreparationEdit

Only eggs are necessary to make scrambled eggs,<ref name=JOliver/><ref name="ministry">Template:Citation</ref> but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added <ref>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> as recipes vary.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

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".<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
Preparation in pans

The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating.<ref name="delia">Template:Cite book</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, 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), this is a sign of undercooking, overcooking, or adding undercooked high-moisture vegetables.

Scrambled eggs can be cooked in a microwave oven,<ref>Template:Cite book</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">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

VariationsEdit

File:Scotch woodcock brit-wiki.jpg
Scotch woodcock, a British dish of scrambled eggs and anchovy paste on toast

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Name English Ingredients Ref
à l'amiral admiral's style garnished with diced lobster, served with lobster sauce <ref name=b1>Template:Cite book</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>Template:Cite book</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>Template:Cite book</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>Template:Cite book</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>Template:Cite book</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>Template:Cite book</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/>

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

BritainEdit

  • In British style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.<ref name="JOliver">Template:Citation</ref><ref name="auto" /><ref name="auto1" />
  • Buttered eggs – a typically English dish, mentioned in 19th and early 20th-century literature;<ref>Template:Cite book</ref> additional butter is melted and stirred into the egg mixture before cooking.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

FranceEdit

  • 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.

ItalyEdit

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>

NigeriaEdit

  • The dish is called "fried eggs" in Nigeria. The mai shai stalls cook scrambled eggs to the point of being heavily crisp.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

PhilippinesEdit

  • Poqui poqui – a Filipino dish consisting of grilled eggplants with sauteed garlic, tomatoes, and shallots and scrambled eggs.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

File:Ilocos Norte Currimao Sitio Remedios - Poqui Poqui.jpg
Poqui poqui, a scrambled egg dish with grilled eggplants, tomatoes, shallots, and garlic, from the Philippines

South AmericaEdit

SyriaEdit

  • 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>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

USEdit

  • 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>Template:Cite book</ref>
  • In 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">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref name="auto1">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

See alsoEdit

NotesEdit

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ReferencesEdit

External linksEdit

Template:Eggs Template:Lists of prepared foods

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