Scrambled eggs

From WikiMD's Food, Medicine & Wellness Encyclopedia

Scrambled eggs are a popular breakfast dish made from eggs. The eggs are beaten in a bowl, poured into a hot pan, and stirred over low heat until they set.

History[edit | edit source]

The exact origin of scrambled eggs is unknown, but they have been a staple in many cultures for centuries. The Ancient Romans are known to have made dishes similar to modern scrambled eggs. In the Middle Ages, recipes for scrambled eggs began appearing in cookbooks across Europe.

Preparation[edit | edit source]

The basic method for making scrambled eggs involves cracking eggs into a bowl, beating them until the yolks and whites are fully combined, and then cooking them in a pan over low heat. The eggs are typically stirred constantly during cooking to prevent them from setting into a solid mass.

Some variations of scrambled eggs involve adding ingredients such as milk, cream, or butter to the eggs before they are cooked. These additions can make the scrambled eggs more creamy and rich. Other common additions include cheese, herbs, and spices.

Nutritional value[edit | edit source]

Scrambled eggs are a good source of protein, vitamin B12, and selenium. They also contain smaller amounts of vitamin D, riboflavin, and phosphorus. However, they are also high in cholesterol, which can be a concern for people with certain health conditions.

Variations[edit | edit source]

There are many variations of scrambled eggs around the world. For example, in Mexico, scrambled eggs are often served with salsa and tortillas. In France, scrambled eggs are typically cooked very slowly and stirred constantly to create a creamy texture. In China, scrambled eggs are often mixed with tomatoes and onions.

See also[edit | edit source]


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Contributors: Prab R. Tumpati, MD