A cooking technique for eggs that produces a soft, creamy texture by beating them and cooking gently while stirring or folding.
Whole eggs are whisked, then cooked in a skillet over medium or low heat while being continually stirred with a spatula, causing the egg proteins to set gradually into small, tender curds; cooking too hot or too long makes the eggs dry and rubbery. Butter, milk, or cream is often added before or during cooking for richness, and additions like cheese, herbs, or vegetables are common. Regional variations include the American South's cheese-and-country-ham scramble served with grits, and Middle Eastern versions seasoned with za'atar. Scrambled eggs are eaten on their own or used as a component in dishes such as breakfast sandwiches, burritos, and frittatas.