High Quality Content by WIKIPEDIA articles! Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently, forming curds as they coagulate. Raw eggs are whisked to blend the egg white and yolk into a homogeneous liquid. Liquids such as stock, cream, butter, milk, water, or oil may be added during the whisking to create a softer texture. The amount of liquid added is typically about 2 tbsp (30 mL) liquid per egg. Salt, pepper, or other seasonings can be added to taste. The whisked eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, will create small and soft curds. The lower the heat and the more constant the movement, the creamier the end product.

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