[1][2] The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook Libro della cucina.

Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook.

[11] The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating.

Their preparation is entirely a matter of stirring the eggs over gentle heat until they slowly thicken as a mass into a custard.

[14] Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream[12] may be folded in over low heat until incorporated.