Scrambled egg

Scrambled eggs are made by beating eggs, usually with milk, seasonings, and butter, and cooking them with stirring to form soft, lumpy curds. Gentle heat and constant movement give a creamy texture, while overheating makes them rubbery and weepy. Because eggs can carry Salmonella, they should be cooked until set throughout, and in catering they must be held hot and served promptly rather than left at room temperature. Low, slow cooking with butter gives the creamiest results. Serve them immediately for the best texture.