Eggs cooked by beating and then heating gently with constant stirring, producing a soft, creamy curd; the resulting dish is a breakfast staple in many cuisines.
The technique produces small, tender curds rather than a single set mass, and its texture can range from very soft and glossy to firmer and drier depending on how long it's cooked. Beyond breakfast, scrambled eggs commonly appear in breakfast burritos, as a pizza or burger topping, and folded into quiches and frittatas. Common additions include butter, cream, cheese (cheddar, feta, goat cheese), herbs and spices such as chives, dill, or paprika, vegetables like onion and mushroom, and meats such as bacon or sausage. The dish differs from an omelet mainly in texture and technique: an omelet is cooked mostly undisturbed into a set sheet that can be folded around a filling, while scrambled eggs are continuously stirred into loose curds.