Scrambled eggs
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred, beaten, and cooked together typically with milk and butter and variable other ingredients.
Preparation
Only eggs are necessary to make scrambled eggs, but very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche may be added. The French Scrambled Eggs include grated cheese all the time, it is not necessary for scrambled eggs, 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.
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.