Scrambled eggs

Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). The dish often contains other ingredients. Cream, butter, milk, water or oil (used in China) will dilute the egg proteins to create a softer texture.^[1] Image File history File links Download high resolution version (1024x768, 1088 KB) Scrambled eggs being made Picture taken by User:Petra15 File links The following pages link to this file: Scrambled eggs ... Image File history File links Download high resolution version (1024x768, 1088 KB) Scrambled eggs being made Picture taken by User:Petra15 File links The following pages link to this file: Scrambled eggs ... Albumen redirects here. ... An egg yolk surrounded by the egg white An egg yolk is the part of an egg which serves as the food source for the developing embryo inside. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article or section does not adequately cite its references or sources. ...

Sample Preparation^[2]

The eggs are first scrambled or beaten in a container with a whisk or fork to blend the egg white and yolk into a homogeneous liquid. Liquid items may be added to create a softer texture, including stock, cream, butter, milk, water or oil. The amount of liquid added is typically about 2 tsp/10ml per egg.^[3] Some salt and pepper or other seasoning can be added to taste as well. Various whisks. ... Assorted forks. ... Albumen redirects here. ... The egg yolk is the yellow inside an egg. ... Edible salt is mostly sodium chloride (NaCl). ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ...

Eggs may be prepared in a sauté pan, frying pan, or on a griddle. A non-stick surface will require much less cooking fat. A black steel pan is appropriate as long as it is well seasoned. Pans used for cooking eggs should be set aside for that use only if possible. Sautéeing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... A stainless steel frying pan. ... cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ... Seasoning is the process of adding or improving flavor of food. ...

The sauté pan, frying pan or griddle is heated to medium heat and coated with melted butter, margarine, or cooking oil to prevent sticking. The eggs are poured into the pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. For best results both the pan and the stirring implement are kept in constant motion to help create smaller and softer curds. The lower the heat and the more constant the movement, the creamier the end product. Sautéeing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... A stainless steel frying pan. ... cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Margarine in a tub Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter-substitutes. ... It has been suggested that this article or section be merged with vegetable oil. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...

Once the liquid has completely set, additional ingredients such as ham, herbs or cheese (which have been warmed) may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to cook for a time afterwards. Ham with cloves Technically, ham is the thigh and butt of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...

Properly made, the eggs should be moist in texture with a creamy consistency and a "delicate" flavor. If any liquid is seeping from the eggs, this is signs of overcooking or adding undercooked high-moisture vegetables.^[4] A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ...

Other methods of preparation

A double boiler may be used if cooking at low heat is desired. cook in the same method as described above using the double boiler or au Bain Marie^[5] as the heating source, which will not need adjustment as the direct heading method would. Cooking by this method will prevent the eggs from browning while being cooked.^[6] This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is extremly time-consuming.^[7] Scrambled eggs may also be made in a microwave oven by placing the ingredients in a glass bowl and alternately cooking for 30 seconds and whisking until the desired consistency is achieved. Various health movements have led to the increased popularity of scrambled egg whites alone. A double-boiler is a stovetop apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning, or for any occasion when more indirect heating is desired. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... It has been suggested that this article be split into articles entitled Microwave oven and Microwave heating. ... Healthful eating is the act of following a balanced nutritional diet. ...

Serving Options

Classical haute cuisine preparation calls for serving the dish in a deep silver dish. They can also be presented in small Croustades made from hollowed-out Brioche or tartlets.^[8] Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ... Brioche Brioche des Rois (served around Epiphany, esp. ...

When eaten for breakfast in the United States, scrambled eggs often accompany toast, hash browns, pancakes, bacon or sausages. Popular condiments served with scrambled eggs are ketchup, hot sauce and Worcestershire sauce. Two pieces of toasted white bread. ... A hash brown (frequently in the pural: hashed browns) is a food made of fried diced or shredded potatoes. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ... Look up bacon in Wiktionary, the free dictionary. ... Some of the many varieties of Sausages A sausage consists of ground meat and other animal parts, herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal), and preserved in some way. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ... A bottle of Heinz Organic Ketchup Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a popular condiment, usually made with ripened tomatoes. ... There are hundreds of varieties of hot sauce Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. ... 1900 advertisement Worcestershire sauce (IPA (or sort of like wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester. ...

Variations of Scrambled Egg Dishes

• scrambled eggs à l'arlésienne - add the diced, cooked pulp of courgettes (zucchini) along with a concentrated garlic-flavored tomato fondue (1 tablespoon per 2 eggs). The cooked eggs are then placed into the hollowed, cooked courgettes shells, placed on an oiled gratin dish sprinkled with Parmesan cheese and browned in a 475 degree oven.^[9]

• scrambled eggs à l'américaine - Add cubes of smoked bacon fried in butter to eggs. When cooked, mound on plate garnished with slices of broiled bacon and small grilled tomato halves.^[10]

• scrambled eggs argenteuil - Scramble the eggs, garnish with asparagus tips which have been parboiled in salted water and them slowly cooked in butter. Serve with triangle shaped croûtons and cream sauce.^[11]

• scrambled egg and asparagus barquettes- Cook the eggs and prepare asparagus tips by parboiling and slowly cooking in butter. Fill barquettes with scrambled eggs and garnish with asparagus tips. Top with melted butter and warm in oven.^[12]

• scrambled eggs à la Bercy - Grill or broil some chipolata sausages. Arrange scrambled eggs in a pie dish. Garnish with cooked sausage and a "ribbon" of tomato sauce.^[13]

• scrambled eggs Massenet - Parboil some asparagus tips and cook them slowly in butter. Boil or steam some artichoke hearts, dice and sauté them in butter. While preparing scrambled eggs, add artichoke hearts. Plate in a mound and garnish with asparagus.^[14]

• scrambled eggs princesse - Prepare scramble eggs and pour into a bowl. Garnish with asparagus tips stewed in butter, julienne of white chicken meat bound with suprême sauce and some truffle slivers heated in butter.^[15]

• scrambled eggs á la reine - Make a very thick puree with cooked chicken breast and some suprême sauce. Bake a large vol-au-vent case and keep it warm. Cook the scrambled eggs until just creamy. Layer the scrambled eggs and chicken puree in alternating layers inside the vol-au-vent case. Serve hot with suprême sauce on the side in a sauce boat.^[16]

• scrambled eggs á la romaine - Cook 800g (1.75 lb) spinach in butter. Scramble 8 eggs with 50g (2 oz.) grated Parmesan cheese. Cut 8 oil-packed anchovies into small pieces, add to the spinach and spread the mixture over the base of a buttered gratin dish. Arrange eggs on top of spinach mixture and sprinkle with 25-40g (1-1.5 oz.) grated Parmesan cheese along with some melted butter. Brown under a broiler.^[17]

• scrambled eggs Rossini - Cook some scrambled eggs. Sauté some thin slices of foie gras in butter. Cook some sliced truffle in butter. Plate the scrambled eggs on a serving dish, garnish with foie gras and truffles, then coat with a very reduced Madeira-flavored demi-glace sauce.^[18]

• scrambled eggs with sucuk or pastırma;Sucuklu yumurta and Pastırmalı yumurta respectively - Scrambled eggs are mixed with Turkish beef sausages. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey it is eaten for breakfast.

Courgette Young zucchini Flower of zucchini Zucchini (US and Australian English) or Courgette (New Zealand and British English), is the name of a vegetable. ... Binomial name Cucurbita pepo L. Zucchini (IPA: , in North American and Australian English) or Courgette (IPA: , in New Zealand and British English) is a small summer squash. ... Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term fondue comes from the French fondre (to melt), referring to the fact that the contents of the pot are kept in a liquid state so that... Courgette Young zucchini Flower of zucchini Zucchini (US and Australian English) or Courgette (New Zealand and British English), is the name of a vegetable. ... Parmesan cheese. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Look up bacon in Wiktionary, the free dictionary. ... Broiling is cooking food with high heat with the heat applied directly to the food. ... Look up bacon in Wiktionary, the free dictionary. ... Grill or grills may refer to: In food: Grill (cooking), a device or surface used for cooking food, usually fueled by gas or charcoal. ... Binomial name Solanum lycopersicum L. Percentages are relative to US recommendations for adults. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Bercy is an area in the east of the city of Paris, France, north of the river Seine. ... A chipolata is a type of small thin sausage from the United Kingdom. ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ... This article or section does not cite its references or sources. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Binomial name Cynara scolymus L. The Globe artichoke (Cynara scolymus) is a perennial, thistle-like plant, originating in southern Europe around the Mediterranean. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Binomial name Cynara scolymus L. The Globe artichoke (Cynara scolymus) is a perennial, thistle-like plant, originating in southern Europe around the Mediterranean. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Suprême sauce is one of the classic small sauces of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. ... Suprême sauce is one of the classic small sauces of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. ... Vol au vents are small canapés. ... Vol au vents are small canapés. ... Suprême sauce is one of the classic small sauces of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... It has been suggested that this article or section be merged into Parmigiano_Reggiano. ... Genera Amazonsprattus Anchoa Anchovia Anchiovella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa The anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Gratin is a type of casserole from French cuisine that is covered with cheese or buttered breadcrumbs and baked or broiled. ... It has been suggested that this article or section be merged into Parmigiano_Reggiano. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... A broiler is a chicken raised primarily for meat, as opposed to a one raised to produce eggs (called a Layer within the industry as it lays eggs). ... Pâté de foie gras (right) with pickled pear. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Pâté de foie gras (right) with pickled pear. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ... Motto Das ilhas, as mais belas e livres(Portuguese) Of all islands, the most beautiful and free Anthem A Portuguesa(national) Hino da Região Autónoma da Madeira(local) Capital (and largest city) Funchal Official languages Portuguese Government Autonomous region  -  President Alberto João Jardim Establishment  -  Settled 1420   -  Autonomy... Demi-glace is a type of brown sauce common to the culinary industry. ... Sujuk Sujuk (Turkish sucuk; Bulgarian суджук; Serbian/Croatian/Bosnian sudžuk/cyÑŸyk; Armenian Õ½Õ¸Ö‚Õ»Õ¸Ö‚Õ­ soujoukh; Arabic سجق sujuq; Greek σουτζούκι) is a dry, spicy sausage eaten from the Balkans to the Middle East. ... Pastırma is a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries. ...

Non-Fresh Egg Products used for Scrambled Eggs

Scrambled egg products are available in various forms for use in the professional kitchen and for use at home. These products were created for eases of use in the professional kitchen. They also lower or eliminate the risk of bacterial infection due to salmonella. Different products available include: Species Salmonella bongori Salmonella enterica Salmonella arizonae Salmonella enteritidis Salmonella typhi Salmonella typhimurium Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid fever, and foodborne illness. ...

• Liquid Whole Eggs - This product is a homogenization of both the egg white and yolk. The eggs are pasteurized which destroys any harmful bacteria. They are usually packaged in pourable containers. Many unopened products can be held for up to three months.^[19]
• Liquid Egg Whites - The yolks are separated from the eggs and the whites are pasteurized. They are usually packaged in pourable containers. These can be used to make scrambled egg whites.^[20]
• Liquid Egg Substitute - A lower cholesterol product sold in frozen or unfrozen format. Many substitutes are made from egg whites only, and ingredients are added for the yolks. Some of these additional ingredients may include tofu, skim milk, starch, and artificial flavorings.^[21]
• Powdered Whole Eggs - The powder is a pasteurized freeze-dried product that require the addition of water to rehydrate. Once rehydrated the eggs may be used in the same way as fresh eggs. There is a noticeable difference in flavor. They generally have a long shelf life, which can be up to a year and do not require refrigeration.^[22]
• Powdered Egg Substitute - This powder is generally made from freeze-dried separated egg whites. Some of the ingredients used instead of the yolks include starch, yeast extract, gum, and artificial flavorings and color. Some powdered egg substitutes are egg free and are produced from ingredients that simulate the texture and flavor of eggs. They are prepared by adding water to them and used in the same way as fresh eggs. The require no refrigeration and have a long shelf life.^[23]
• Frozen Egg Product (Uncooked) - These are liquid egg products that have been pasteurized and flash frozen. They can be purchased as whole egg products or separated into whites as well. They are defrosted and used in the same way as liquid or fresh eggs.^[24]
• Frozen Egg Product (Cooked) - Generally relegated to the grocery freezer section for home usage, these products are precooked and frozen into portions in microwaveable packaging.

Homogenization is a term used both in agricultural science and in cell biology. ... Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ... Yeast extract is the common name for yeast autolysates, that is, concentrations of yeast cells that are allowed to die and break up, so that the yeasts digestive enzymes break their proteins down into simpler compounds. ... A number of different things are called gum: Gums, or gingiva, the soft tissue partly covering teeth Chewing gum, a type of confectionery Bubble gum Functional gum Gum base Gum industry Vegetable gums, natural gums: Guar gum Gum arabic Xanthan gum Postage stamp gum Gum Springs, Arkansas, a town Trees...

Egg Safety

Choose eggs that are fresh and with intact shells. Food safety experts generally recommend cooking the eggs over medium heat until the eggs are just set and there is no runny liquid; this is to eliminate harmful bacteria (such as salmonella), which otherwise could remain in undercooked eggs. Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Species Salmonella bongori Salmonella enterica Salmonella arizonae Salmonella enteritidis Salmonella typhi Salmonella typhimurium Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid fever, and foodborne illness. ...

See also

• List of egg dishes

The following is a list of egg dishes: Coddled egg Egg in bain-marie Fried egg Hard-boiled egg Omelette (plain) Poached egg Scrambled eggs Shirred egg Soft-boiled egg Bacon and eggs (various) Baked egg cheese (Finland) Balut (southeast Asia) Brik (Tunisia) Chawanmushi (Japan) Chinese steamed eggs Chupe (Peruvian...

External links

• An article on cooking scrambled eggs

Notes

Works Cited

• Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002
• 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.