Scrambled eggs

This article is about the culinary egg dish. For other uses, see Scrambled eggs (disambiguation).

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.^[1][2]

Scrambled eggs

Scrambled eggs
Place of origin	Worldwide
Main ingredients	Eggs
Ingredients generally used	Salt, pepper, butter
Cookbook: Scrambled eggs   Media: Scrambled eggs

History

The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook Libro della cucina.^[3]

Preparation

Only eggs are necessary to make scrambled eggs,^[4][5] but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added ^[6][7] as recipes vary.^[8][9]

The eggs are cracked into a bowl with 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".^[10] Elizabeth David (1960) takes the latter view: "For scrambled eggs, unlike those for an omelette, the eggs should be very well beaten".^[11]

Preparation in pans

The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating.^[12] 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 their Mastering the Art of French Cooking (1961), Simone Beck, Louisette Bertholle and Julia Child write, "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."^[13]

Alternatively, Escoffier describes using a double boiler^[14][15] as 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.^[15] 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.^[14]

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream^[12] may 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 a microwave oven,^[16] and can also be prepared using sous-vide cooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.^[17] Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).^[18]

Variations

Scotch woodcock, a British dish of scrambled eggs and anchovy paste on toast

Name	English	Ingredients	Ref
à l'amiral	admiral's style	garnished with diced lobster, served with lobster sauce	[19]
aux anchois	with anchovies	mixed with chopped anchovies garnished with strips of anchovy fillets	[19]
Antoine		mixed with diced fried bacon, herbs and capers covered with brown butter	[19]
à l'archiduchesse	archduchess	mixed with diced ham and mushrooms, seasoned with paprika, garnished with asparagus	[20]
à l'Argenteuil	with asparagus	garnished with asparagus tips	[19]
à l'arlésienne	Arles style	mixed with diced aubergine and tomatoes tossed in butter	[19]
Aumale		mixed with diced tomatoes, with diced veal kidneys in madeira sauce in the centre	[20]
Balzac		mixed with diced ox tongue and truffle, garnished with croutons coated with onion purée served with demi-glace tomato	[20]
à la batelière	boatsmans style	mixed with chopped chives, served in tartlets lined with purée of sole	[19]
Belly		mixed with diced salt pork and chopped chives served with demi-glace	[19]
Benclan		garnished with diced peppers, sprinkled with chopped truffles	[21]
à la bonne femme	housewife's style	mixed with croutons fried in butter, served with demi-glace	[21]
à la bordelaise	Bordeaux style	mixed with diced mushrooms, garnished with triangles of fried bread, served with bordelaise sauce	[21]
à la bourguignonne	Burgundy style	mixed with chopped snails, diced bacon, garlic chopped nuts and parsley, served with Madeira sauce	[21]
à la brésilienne	Brazilian style	mixed with strips of red peppers, served in puff pastry case, served with tomato sauce, mixed with chopped ham	[21]
Bresse		garnished with sautéed chicken livers and slices of truffle, served with demi-glace	[21]
Cambridge	Cambridge style	mixed with diced lobster, mushrooms and peppers served with cream sauce	[21]
Cannelons		puff pastry horns filled with scrambled eggs	[20]
Carême		mixed with diced goose liver, chicken and truffles served in puff pastry shell, garnished with sliced truffle served with demi-glace	[20]
Carnot		mixed with cockscombs and mushrooms, garnished with cocks' kidneys, served with demi-glace	[21]
à la châlonnaise	Chalons style	garnished with cockscombs and kidneys, with cream sauce	[21]
Chambord		served on slices of fried aubergine, served with demi-glace	[21]
aux champignons	with mushrooms	mixed with diced or sliced mushrooms, served with Spanish sauce	[20]
Chantilly	with whipped cream	mixed with whipped cream, sprinkled with chopped chives	[21]
Châtillon		garnished with sliced, sautéed mushrooms, sprinkled with chopped chives, topped with fried parsley	[20]
à la comtesse	countess	mixed with shrimps garnished with asparagus tips, served with demi-glace	[21]
aux crevettes	with shrimps	mixed with shrimps	[21]
Crispi		garnished with diced, sautéed tomatoes and croutons fried in butter	[21]
aux croûtons	with fried bread	mixed with small croutons fried in butter	[21]
Divette		mixed with crayfish tails, served with crayfish sauce mixed with diced crayfish and asparagus tips	[20]
Don Juan		mixed with chopped green peppers, garnished with strips of anchovy fillets, served with madeira sauce	[21]
Eierrösti		diced bread, soaked in warm milk stirred mixed with hot butter and beaten eggs, prepared the same way as scrambled eggs (Swiss)	[21]
Elliot		dressed in border of rice, served with madeira sauce	[21]
Elvira		mixed with diced truffles, filled in flat puff pastry shell, garnished with fried goose liver coated with paprika sauce, green asparagus tips dressed in centre	[21]
à l'épicurienne	epicurean	truffles and mushrooms, served with demi-glace	[21]
Esau		mixed with diced fried bacon, dressed on bed of lentils, served with demi-glace	[21]
À l'espagnole	Spanish style	served on halved fried tomatoes, garnished thinly sliced peppers	[20]
à l'estragon	with tarragon	mixed with chopped tarragon, served with demi-glace with tarragon essence	[21]
Figaro		garnished with sliced sausage, served with Montebello sauce	[21]
aux fines herbes	with herbs	mixed with chopped parsley, tarragon, chervil and chives	[21]
aux foies de volaille	with chicken livers	garnished with sautéed chicken livers tossed in Madeira sauce	[20]
Forestière	forester-style	with mushrooms and diced bacon	[20]
Georgette		served in baked potato skins, eggs mixed with diced crayfish	[20]
Gordon		mixed with truffles, served in puff pastry shell, garnished with beef marrow, served with Chateaubriand sauce	[22]
à la grand'mère	grandmother's style	mixed with chopped parsley and croutons fried in butter	[22]
Graziella		large brioche, hollowed out, filled with plain scrambled eggs and sautéed slices of mushrooms, served with fried slices of veal kidneys	[22]
à la hambourgeoise	Hamburg style	garnished with strips of boned and skinned herring fillets	[22]
Hangtown fry		mixed with diced fried bacon and fried oysters	[22]
Héloïse		mixed with strips of ox tongue, chicken and mushrooms served with tomato sauce	[22]
a l'homard	with lobster	garnished with diced lobster in lobster sauce	[22]
Huysmans		mixed with diced mushrooms and artichoke bottoms, filled in puff pastry shell, garnished with slices of veal kidneys, served with madeira sauce	[22]
a l'italienne	Italian style	in risotto with diced tomatoes, served with tomato sauce	[22]
au jambon	with ham	mixed with diced or chopped ham	[22]
Jérôme		puff pastry shell half filled with chopped game, topped with scrambled eggs	[22]
Joinville		mixed with diced shrimps, mushrooms and truffles, served in puff pastry case, garnished with shrimps, a slice of truffle and a mushroom	[22]
à la laitière	dairymaid style	mixed with grated Emmenthal cheese, chopped parsley, chives and chervil	[22]
Lesseps		garnished with slices of fried calf's brain, poured over with brown butter	[22]
Leuchtenberg		mixed with chopped chives, caviar in the centre	[22]
Lucullus		mixed with diced truffles, garnished with slices of truffles, served with demi-glace	[22]
à la madrilène	Madrid style	mixed with cream and diced sautéed tomatoes	[22]
Magda		mixed with chopped herbs, mustard and grated Parmesan, garnished with fried triangular croutons	[20]
Manon		mixed with chopped mushrooms and truffles, dressed on tartlet of chicken forcemeat croquette, served with truffled velouté sauce	[22]
Marie		mixed with grated parmesan, in puff pastry case, sprinkled with chopped truffles	[22]
Marivaux		mixed with chopped truffles, large mushroom cap in centre, served with sliced mushrooms and meat glaze	[20]
Mary		mixed with chopped truffles and sweet red peppers dressed in puff pastry case	[22]
à la mauresque	Moorish style	mixed with chopped tried sausage and ham	[22]
Mercédès		mixed with chopped chives, dressed in flat hollow brioche or roll filled with diced tomatoes tossed in oil, served with tomato sauce	[22]
à la mexicaine	Mexican style	mixed with diced green peppers, served with tomato sauce	[22]
Mezerai		garnished with grilled halved lamb kidneys and truffle slices, served with truffle sauce	[23]
à la monégasque	Monaco	garnished with slices of lobster, masked with lobster sauce	[23]
Montbarry		mixed with diced mushrooms truffles and alien-ragas tips, served on rice mixed with grated parmesan and Swiss cheese	[23]
à la nantaise	Nantes style	on fried bread croutons, garnished with sardines	[23]
Nantua		mixed with diced crayfish tails and truffles, garnished with sliced truffles, served with crayfish sauce	[23]
à la normande,	Normandy style	garnished with poached oysters served with Normandy sauce	[23]
à la norvégienne	Norwegian style	garnished with strips of anchovy fillets and served on toast	[23]
œufs de vanneau à la printanière	scrambled plovers eggs, spring style	in flat puff pastry case, topped with puree of morels, mixed with diced truffles, sprinkled with chopped herbs	[23]
Opera		mixed with diced sautéed chicken livers, garnished with asparagus tips, served with buttered veal gravy	[23]
à l'orientale	oriental style	mixed with diced tomatoes, sautéed with onions, and diced green peppers, garnished with croutons coated with onion puree, served with meat glaze	[23]
Orloff		garnished with crayfish tails and truffles	[20]
a l'ostendaise	ostend style	mixed with poached oysters, served with oyster sauce	[23]
Panthéon		mixed with diced chicken livers and mushrooms, garnished with fleurons served with truffle sauce	[23]
Parmentier		diced fried potatoes, in meat glaze with chopped parsley	[23]
aux Parmesan	with Parmesan	mixed with grated Parmesan, sprinkled with chopped parsley	[23]
Paulus		garnished with diced tomatoes and sweet green peppers	[23]
Pisto Manchego Espanola		mixed with diced bacon, tomatoes, chopped onions and parsley sautéed in oil (Spanish)	[23]
aux pointes d'asperges	with asparagus tips	mixed with green asparagus tips, a small bunch of asparagus tips in the centre	[23]
à la portugaise	Portuguese style	mixed with diced tomatoes, served with tomato sauce muted tomatoes in centre	[23]
Princess		mixed with asparagus tips, garnished with asparagus tips and truffle slices, served with cream sauce	[23]
Princess Marie		mixed with grated parmesan and diced truffles, served in pastry shells or cocotte dishes	[20]
à la provençale	Provençal style	mixed with diced tomatoes, garlic and chopped parsley	[23]
Rachel		mixed with diced truffles and asparagus tips, garnished with sliced truffles, served with demi-glace	[20]
Ranhofer		served in artichoke bottoms, garnished with ox marrow coated with burgundy sauce	[23]
Raspail		mixed with diced celery, tomatoes and cream	[23]
à la reine Hortense	Queen Hortense	mixed with diced lobster and mushrooms, garnished with pilau rice, mixed with diced red peppers and peas, pressed into small moulds and turned out served with lobster sauce	[23]
à la reine Margot	Queen Margaret	with pistachio butter and velouté, served in tartlets	[20]
à la romaine	Roman style	mixed with chopped anchovy fillets, shredded spinach and garlic, served with demi-glace mixed with tomato purée	[23]
Rothschild		with crayfish, asparagus tips, sliced truffles and Nantua sauce	[20]
Rôtisserie Périgourdine		mixed with diced truffles, filled in flat puff pastry case, garnished with slices of truffles cooked in Burgundy, coated with buttered burgundy sauce	[23]
Rotraud		mixed with crayfish sauce, asparagus tips in centre, garnished with sliced truffles and crayfish tails, served with crayfish sauce	[24]
Salamanque	Salamanca	mixed with diced truffles served on artichoke bottoms covered with cheese sauce and glazed	[24]
Sans-gêne		served on artichoke bottoms garnished with ox marrow, served with Burgundy sauce and sprinkled with chopped parsley	[24]
Sappho Bernhardt		garnished with slices of truffles cockscombs and cocks' kidneys, served with cream sauce	[24]
Saragossa		mixed with diced fried ham, garnished with thick fried slices of bananas and corn fritters, served with tomato sauce	[24]
Schinkel		mixed with strips of ham, artichoke bottoms and mushrooms, in border of puff pastry, served with buttered meat glaze mixed with chopped tarragon, crayfish butter dropped on top	[24]
St Denis		served in very large grilled mushroom caps, with red wine sauce	[24]
à la suisse	Swiss style	mixed with diced Swiss cheese, in tartlets, sprinkled with grated cheese and gratinated	[24]
à la sultane	sultan's style	finished with pistachio butter, served in baked border of duchess potatoes	[24]
Sylvette		served in puff pastry tartlet filled with crayfish purée, garnished with truffle, served with Madeira sauce	[24]
Tartuffe		mixed with fried diced bacon served in puff pastry case, served with truffle sauce	[24]
aux tomates	with tomatoes	mixed with diced sautéed tomatoes	[24]
Toronto		served in hollowed out tomatoes, covered with Bordeaux sauce, sprinkled with grated cheese and glazed rapidly	[24]
aux truffes	with truffles	mixed with diced truffles, garnished with truffle slices, served with demi-glace	[24]
à la turque	Turkish style	half aubergine fried, tomatoes and onions, seasoned with saffron, topped with scrambled eggs	[24]
Urbain Dubois		mixed with diced lobster, served in hollowed lobster claws, coated with lobster sauce	[24]
Vaucourt		mixed with diced truffles and asparagus tips served in border of baked duchess potatoes, garnished with truffle slices, served with demi-glace	[24]
Vert-pré	green meadow	tartlets half filled with puree of spinach or lettuce, topped with scrambled eggs, sprinkled with chopped herbs, served with velouté	[24]
Villemain		served in puff pastry tartlets or patties on chicken forcemeat eggs mixed with diced mushrooms	[24]
Waldorf		large grilled mushroom caps stuffed with scrambled eggs, small round slice of truffled goose liver pâté on top, served with truffle sauce	[24]
Walewska		garnished with dice of truffles and lobster, bound with cream sauce blended with lobster butter, served with the same sauce	[25]
à la westphalienne	Westphalian style	mixed with fried diced Westphalian ham	[25]
Yvette		mixed with crayfish tails, garnished with asparagus tips, served with crayfish sauce	[20]

121 variants of scrambled egg

Video showing the steps in which basic scrambled eggs are prepared with mushrooms and cheese

Britain

• In British style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.^[4][26][27]
• Buttered eggs – a typically English dish, mentioned in 19th and early 20th-century literature;^[28] additional butter is melted and stirred into the egg mixture before cooking.^[29]
• Scotch woodcock – British variant of scrambled eggs, served over toast that has been spread with Gentleman's Relish.^[30]

France

• There are more than a hundred variants of scrambled eggs (œufs brouilles) in French cuisine. Among the favoured additions are asparagus tips, crayfish, truffles, ham and mushrooms.

Italy

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, grated Parmesan cheese is sprinkled on the top.^[31]

Nigeria

• The dish is called "fried eggs" in Nigeria. The mai shai stalls cook scrambled eggs to the point of being heavily crisp.^[32]

Philippines

• Poqui poqui – a Filipino dish consisting of grilled eggplants with sauteed garlic, tomatoes, and shallots and scrambled eggs.^[33][34]

Poqui poqui, a scrambled egg dish with grilled eggplants, tomatoes, shallots, and garlic, from the Philippines

South America

• Parrot eggs ("Perico" in Spanish) is a dish in Venezuelan cuisine and Colombian cuisine prepared with scrambled eggs, butter, sautéed diced onions, and tomatoes.^[35] White cheese is also sometimes used.^[36]

Syria

• Jaz maz [جظ مظ] – a Syrian variant of scrambled eggs made by first adding some oil, butter or ghee and frying some chopped tomatoes and onions. After, you add the eggs and spices (usually salt, pepper, red pepper powder, and sometimes the spice mix 'sabaa baharat'). It is eaten with the traditional Syrian bread Khubz. It is typically eaten as breakfast but can be a lunch or dinner dish too.^[37]

US

• Eggs frizzle – scrambled egg dish made with chipped beef "frizzled" in butter before eggs are added to the pan and scrambled. To make a variation called "Eggs a la Caracas" the beef is frizzled with tomatoes, spices, and grated cheese.^[38]
• In American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.^[4][26][27]

See also

• Egg as food
• Food portal
• Fried egg
• Ham and eggs
• List of brunch foods
• List of egg dishes
• Poached egg

Notes

1. Liesa Cole, L.J.L. Quick and Easy Cooking: Meals in Minutes. Globe Pequot. p. 50. ISBN 978-1-59921-754-3. Retrieved 21 August 2017.
2. David, E.; Child, J.; Renny, J. (1999). French Provincial Cooking. Penguin twentieth-century classics. Penguin Publishing Group. pp. 222–223. ISBN 978-1-101-50123-8. Retrieved 21 August 2017.
3. "The Untold Origin of Scrambled Eggs". 26 June 2020.
4. How To Make Perfect Scrambled Eggs - 3 ways | Jamie Oliver, retrieved 12 March 2023
5. Oliver, Jamie (2010), Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours, CNIB, p. 310, ISBN 978-0-616-56805-7, OCLC 809214655, retrieved 12 March 2023
6. Berolzheimer, R. (1988). Culinary Arts Institute Encyclopedic Cookbook. Perigee Series. Perigee Books. p. 287. ISBN 978-0-399-51388-6. Retrieved 21 August 2017.
7. Simon, Alexander (7 August 2017). "How to Make Scrambled Eggs in a Microwave, Without Dirtying a Pan". Standard Republic. Retrieved 21 August 2017.
8. Dan Souza (2011). "Perfect Scrambled Eggs | Cook's Illustrated Recipe". americastestkitchen.com. Retrieved 12 March 2023.
9. Exchange, The Culinary (2 August 2016). "Kitchen Questions: Should You Put Milk in Scrambled Eggs?". The Culinary Exchange. Retrieved 15 August 2019.
10. Hartley, p. 213
11. David (2008), p. 178
12. Smith, Delia (2005). "Scrambling eggs". Complete cookery course. London: BBC Books. p. 23. ISBN 0-563-36249-9.
13. Beck, et al, p. 131
14. Escoffier, 157
15. McClusky, P. (2015). Ontario Garlic: The Story from Farm to Festival. Arcadia Publishing Incorporated. p. 27. ISBN 978-1-62585-451-3. Retrieved 21 August 2017.
16. Dobrowolski, J. (1996). Cheap and Easy Cooking: The Survival Guide for College Students. S.K.I. Publishing Company. p. 17. ISBN 978-0-9654612-0-7. Retrieved 21 August 2017.
17. Wylie, C. (2017). The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home. Voyageur Press. p. 215. ISBN 978-0-7603-5203-8. Retrieved 21 August 2017.
18. "Chef Jody Williams Shows Me How to Steam Scramble Eggs". FoodMayhem. 17 April 2012. Retrieved 21 August 2017.
19. Hering, Richard (1958). Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 119.
20. Saulnier, pp. 54–55
21. Hering, Richard (1958). Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 120.
22. Hering, Richard (1958). Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 121.
23. Hering, Richard (1958). Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 122.
24. Hering, Richard (1958). Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 123.
25. Hering, Richard (1958). Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel, Restaurant, and Catering Trade. Translated by Bickel, Walter (11th ed.). Giessen, Germany: Dr. Pfanneberg & Co. p. 124.
26. "Creamy French Scrambled Eggs". cooksillustrated.com.
27. Campana, Melissa (8 December 2020). "The real difference between English scrambled eggs and American scrambled eggs". Mashed.com.
28. Yates, Dornford (1932). Safe Custody (Faded Page Canada 2016 ed.). London: Ward Lock & Co. Limited. p. 156.
29. "Buttered Eggs". The Foods of England Project. Retrieved 30 April 2019. Eaton 1822, Mrs. B. &c
30. Vaughan, B. (2015). Egg: The Very Best Recipes Inspired by the Simple Egg. Orion Publishing Group. p. 37. ISBN 978-0-297-87161-3. Retrieved 21 August 2017.
31. David (1989), p. 116
32. Kperogi, Farooq (26 January 2014). "Q and A on the grammar of food, usage and Nigerian English". Daily Trust. Archived from the original on 23 February 2017. Retrieved 23 February 2017.
33. Manalo, Lalaine (7 April 2017). "Poqui Poqui". Kawaling Pinoy. Retrieved 18 December 2019.
34. "Poqui Poqui". Ang Sarap. 18 April 2014. Retrieved 18 December 2019.
35. de Silva, J. Venezuelan Cookbook – Classic Venezuelan Recipes. Springwood emedia. p. 6. ISBN 978-1-301-28379-8. Retrieved 21 August 2017.
36. Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 391. ISBN 978-1-59884-955-4. Retrieved 21 August 2017.
37. "jaz maz". Wasfet Mama (وصفة ماما).
38. Eades, Michael R. (1999). Protein Powder. Random House. ISBN 9780553380781. Retrieved 17 August 2019.

References

• Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
• Bickel, Walter (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
• David, Elizabeth (1987) [1954]. Italian Food. London: Penguin. ISBN 978-0-14-046841-0.
• David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
• Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R.J. Kaufmann. New York: Wiley, 2002
• FoodMayhem.com. Chef Jody Williams Shows Me How to Steam Scramble Eggs. New York: FoodMayhem.com, 2009.
• McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
• Robuchon, Joël, Members of the Gastronomic Committee. Larousse Gastronomique. New York: Clarkson Potter/Publishers, 2001.
• Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.

External links

• Media related to Scrambled eggs at Wikimedia Commons