Culinary egg dish
Scrambled eggs
![](//upload.wikimedia.org/wikipedia/commons/thumb/2/20/Scrambed_eggs.jpg/250px-Scrambed_eggs.jpg) Scrambled eggs
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Place of origin
| worldwide
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Main ingredients
| Eggs
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Ingredients generally used
| Salt, pepper, butter
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Scrambled eggs
is a dish made from
eggs
(usually chicken eggs) stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
[1]
[2]
History
[
edit
]
The scrambling of eggs is an ancient technique. The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook
Libro della cucina
.
[3]
Preparation
[
edit
]
Only eggs are necessary to make scrambled eggs,
[4]
[5]
but salt, water,
chives
,
cream
,
creme fraiche
,
sour cream
, grated cheese and other ingredients may be added:
[6]
[7]
recipes vary.
[8]
[9]
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".
[10]
Elizabeth David
(1960) takes the latter view: "For scrambled eggs, unlike those for an omelette, the eggs should be very well beaten".
[11]
Preparation in pans
The mixture can be poured into a hot pan containing melted butter or
oil
, where it starts coagulating.
[12]
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."
[13]
Alternatively,
Escoffier
describes using a
double boiler
[14]
[15]
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.
[15]
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.
[14]
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream
[12]
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
,
[16]
and can also be prepared using
sous-vide
cooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
[17]
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
).
[18]
Variations
[
edit
]
Scotch woodcock
, a British dish of scrambled eggs and
anchovy paste
on toast
121 variants of scrambled egg
Video showing the steps in which basic scrambled eggs are prepared with mushrooms and cheese
Britain
[
edit
]
- In
British
style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.
[4]
[26]
[27]
- Buttered eggs ? a typically
English
dish, mentioned in 19th and early 20th-century literature;
[28]
additional butter is melted and stirred into the egg mixture before cooking.
[29]
- Scotch woodcock
? British variant of scrambled eggs, served over toast that has been spread with
Gentleman's Relish
.
[30]
France
[
edit
]
- 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
[
edit
]
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.
[31]
Nigeria
[
edit
]
- The dish is called "fried eggs" in
Nigeria
. The
mai shai
stalls cook scrambled eggs to the point of being heavily crisp.
[32]
Philippines
[
edit
]
- Poqui poqui
? a
Filipino
dish consisting of grilled eggplants with sauteed garlic, tomatoes, and shallots and scrambled eggs.
[33]
[34]
Poqui poqui
, a scrambled egg dish with grilled
eggplants
, tomatoes,
shallots
, and garlic, from the
Philippines
South America
[
edit
]
Syria
[
edit
]
- Jaz maz [?? ??] ? 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.
[37]
- 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.
[38]
- In
American
style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
[4]
[26]
[27]
See also
[
edit
]
Notes
[
edit
]
- ^
Liesa Cole, L.J.L.
Quick and Easy Cooking: Meals in Minutes
. Globe Pequot. p. 50.
ISBN
978-1-59921-754-3
. Retrieved
21 August
2017
.
- ^
David, E.; Child, J.; Renny, J. (1999).
French Provincial Cooking
. Penguin twentieth-century classics. Penguin Publishing Group. pp. 222?223.
ISBN
978-1-101-50123-8
. Retrieved
21 August
2017
.
- ^
"The Untold Origin of Scrambled Eggs"
. 26 June 2020.
- ^
a
b
c
How To Make Perfect Scrambled Eggs - 3 ways | Jamie Oliver
, retrieved
12 March
2023
- ^
Oliver, Jamie (2010),
Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours
, CNIB, p. 310,
ISBN
978-0-616-56805-7
,
OCLC
809214655
, retrieved
12 March
2023
- ^
Berolzheimer, R. (1988).
Culinary Arts Institute Encyclopedic Cookbook
. Perigee Series. Perigee Books. p.
287
.
ISBN
978-0-399-51388-6
. Retrieved
21 August
2017
.
- ^
Simon, Alexander (7 August 2017).
"How to Make Scrambled Eggs in a Microwave, Without Dirtying a Pan"
.
Standard Republic
. Retrieved
21 August
2017
.
- ^
Dan Souza (2011).
"Perfect Scrambled Eggs | Cook's Illustrated Recipe"
.
americastestkitchen.com
. Retrieved
12 March
2023
.
- ^
Exchange, The Culinary (2 August 2016).
"Kitchen Questions: Should You Put Milk in Scrambled Eggs?"
.
The Culinary Exchange
. Retrieved
15 August
2019
.
- ^
Hartley, p. 213
- ^
David (2008), p. 178
- ^
a
b
Smith, Delia (2005). "Scrambling eggs".
Complete cookery course
. London: BBC Books. p. 23.
ISBN
0-563-36249-9
.
- ^
Beck,
et al
, p. 131
- ^
a
b
Escoffier, 157
- ^
a
b
McClusky, P. (2015).
Ontario Garlic: The Story from Farm to Festival
. Arcadia Publishing Incorporated. p. 27.
ISBN
978-1-62585-451-3
. Retrieved
21 August
2017
.
- ^
Dobrowolski, J. (1996).
Cheap and Easy Cooking: The Survival Guide for College Students
. S.K.I. Publishing Company. p. 17.
ISBN
978-0-9654612-0-7
. Retrieved
21 August
2017
.
- ^
Wylie, C. (2017).
The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home
. Voyageur Press. p. 215.
ISBN
978-0-7603-5203-8
. Retrieved
21 August
2017
.
- ^
"Chef Jody Williams Shows Me How to Steam Scramble Eggs"
. FoodMayhem. 17 April 2012
. Retrieved
21 August
2017
.
- ^
a
b
c
d
e
f
g
Hering, Richard (1958).
Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade
. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 119.
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s
t
Saulnier, pp. 54?55
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s
t
u
v
w
x
Hering, Richard (1958).
Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade
. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 120.
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s
t
u
v
w
Hering, Richard (1958).
Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade
. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 121.
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s
t
u
v
w
x
y
Hering, Richard (1958).
Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade
. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 122.
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s
t
Hering, Richard (1958).
Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade
. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 123.
- ^
a
b
Hering, Richard (1958).
Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade
. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 124.
- ^
a
b
"Creamy French Scrambled Eggs"
.
cooksillustrated.com
.
- ^
a
b
Campana, Melissa (8 December 2020).
"The real difference between English scrambled eggs and American scrambled eggs"
.
Mashed.com
.
- ^
Yates, Dornford (1932).
Safe Custody
(Faded Page Canada 2016 ed.). London: Ward Lock & Co. Limited. p. 156.
- ^
"Buttered Eggs"
.
The Foods of England Project
. Retrieved
30 April
2019
.
Eaton 1822, Mrs. B. &c
- ^
Vaughan, B. (2015).
Egg: The Very Best Recipes Inspired by the Simple Egg
. Orion Publishing Group. p. 37.
ISBN
978-0-297-87161-3
. Retrieved
21 August
2017
.
- ^
David (1989), p. 116
- ^
Kperogi, Farooq (26 January 2014).
"Q and A on the grammar of food, usage and Nigerian English"
.
Daily Trust
. Archived from
the original
on 23 February 2017
. Retrieved
23 February
2017
.
- ^
Manalo, Lalaine (7 April 2017).
"Poqui Poqui"
.
Kawaling Pinoy
. Retrieved
18 December
2019
.
- ^
"Poqui Poqui"
.
Ang Sarap
. 18 April 2014
. Retrieved
18 December
2019
.
- ^
de Silva, J.
Venezuelan Cookbook ? Classic Venezuelan Recipes
. Springwood emedia. p. 6.
ISBN
978-1-301-28379-8
. Retrieved
21 August
2017
.
- ^
Kraig, B.; Sen, C.T. (2013).
Street Food Around the World: An Encyclopedia of Food and Culture
. ABC-CLIO. p. 391.
ISBN
978-1-59884-955-4
. Retrieved
21 August
2017
.
- ^
"jaz maz"
.
Wasfet Mama (???? ????)
.
- ^
Eades, Michael R. (1999).
Protein Powder
. Random House.
ISBN
9780553380781
. Retrieved
17 August
2019
.
References
[
edit
]
- 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, Joel, Members of the Gastronomic Committee.
Larousse Gastronomique
. New York:
Clarkson Potter/Publishers
, 2001.
- Saulnier, Louis (1978).
Le Repertoire de la Cuisine
(fourteenth ed.). London: Jaeggi.
OCLC
1086737491
.
External links
[
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