Scrambled eggs

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Scrambled Eggs

Scrambled eggs (/ˈskræmbəld ɛɡz/) are a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter and sometimes other ingredients.

Etymology

The term "scrambled eggs" is derived from the action of "scrambling", which in the context of cooking, means to mix or stir while cooking. The first known use of the term "scrambled eggs" is in the early 19th century.

Preparation

Scrambled eggs are typically made by cracking eggs into a bowl, then using a fork to beat them. Salt and pepper may be added, and a small amount of milk or cream is often used to make the eggs fluffier. The mixture is then poured into a hot pan, usually greased with butter or oil. The eggs are stirred frequently during cooking until they are fully set.

Variations

There are many variations of scrambled eggs. Some people add cheese or herbs for extra flavor. In the United States, scrambled eggs are often served with bacon or sausage, and in the United Kingdom, they are a common component of the traditional full breakfast.

Nutritional Value

Scrambled eggs are a good source of protein and contain vitamins A, D, E, and B12, as well as several minerals. However, they are also high in cholesterol.

Related Terms

  • Omelette: A dish made from beaten eggs fried with butter or oil in a frying pan.
  • Fried egg: A cooked dish made from one or more eggs which are removed from their shells and placed into a pan, usually without breaking the yolk.
  • Poached egg: An egg that has been cooked by poaching, in simmering liquid.

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