scrambled eggs

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. History 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. Preparation Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added. Recipes vary as to which, if any, ought to be included. The eggs are cracked into a bowl with some 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". Elizabeth David (1960) takes the latter view: "For scrambled eggs, unlike those for an omelette, the eggs should be very well beaten".