Scrambled egg

Scrambled egg is a dish made by beating eggs together with a small amount of liquid, such as milk or cream, and then cooking them gently in a pan, often with butter or oil. The cooking process is stopped when the eggs reach the desired consistency, typically soft and creamy. It is a popular breakfast item and a common ingredient in various dishes.

In packaged foods, scrambled egg is primarily used as a protein source and to add a familiar, savoury flavour and texture. It is frequently found in ready meals, particularly those containing rice or noodles, such as fried rice dishes, and in some prepared breakfast items. Its inclusion enhances the overall palatability and perceived quality of the product.

Scrambled egg is a whole food ingredient and not a food additive regulated under assimilated Regulation (EC) No 1333/2008. It is a source of protein, vitamins, and minerals. The NHS Eatwell Guide recommends eggs as part of a healthy diet. While eggs contain cholesterol, current UK dietary advice suggests that for most people, dietary cholesterol has a small effect on blood cholesterol levels compared to saturated and trans fats. Evidence does not suggest adverse health effects from consuming eggs at typical dietary intakes.