Scrambled eggs

Scrambled eggsis a dish made fromeggs(usually chicken eggs), where thewhitesandyolkshave 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".
The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbookLibro della cucina.
Only eggs are necessary to make scrambled eggs,but salt, water,chives,cream,crème fraîche,sour cream, grated cheese and other ingredients may be addedas recipes vary.
The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred orwhisked.   Alternatively, the eggs are cracked directly into a hot pan orskillet, and the whites and yolks stirred together as they cook. InFood in England(1954)Dorothy Hartleycomments, "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".Elizabeth David(1960) takes the latter view: "For scrambled eggs, unlike those for an omelette, the eggs should be very well beaten".
The mixture can be poured into a hot pan containing melted butter oroil, where it starts coagulating.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 theirMastering the Art of French Cooking(1961),Simone Beck,Louisette BertholleandJulia Childwrite, "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."
Alternatively,Escoffierdescribes using adouble boileras 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.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.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or creammay 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 amicrowave oven,and can also be prepared usingsous-videcooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on anespresso machine).
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, gratedParmesancheese is sprinkled on the top.