Linked from

The 4 pages that link to Scrambled eggs, each with the reason it gives.

• Fried eggCompared with: Scrambling breaks the egg’s structure instead of cooking it whole in the pan.

• Poached eggCompared with: Stirring breaks the intact white-and-yolk structure preserved in poaching.

• Egg saladCompared with: Both center on eggs, but scrambled eggs are cooked in a pan rather than mixed cold with dressing.

• OmeletteCompared with: Both begin with beaten eggs, but constant stirring gives scrambled eggs a different structure.