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Scrambled eggs
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred and cooked together typically with milk and butter and variable other ingredients.
==Preparation==
Only eggs and salt are strictly necessary to make scrambled egg,〔 but very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.〔(Here’s Why You Should Put Cornstarch in Your Scrambled Eggs By Kristen Miglore )〕〔(Helen Reddie: Scrambled Eggs (creamy on high heat!) )〕
For the frying method, the mixture is poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream〔 may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding undercooked high-moisture vegetables.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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