Scrambled eggs with digüeñes – a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae, or sometimes spinach.

Scrambled eggs à l'arlésienne – with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.

Scrambled eggs à l'américaine – with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.

Scotch woodcock – British variant of scrambled eggs, served over toast that has been spread with Gentleman's Relish.

Poqui poqui – a Filipino dish consisting of grilled eggplants with sauteed garlic, tomatoes, and shallots and scrambled eggs.

Parrot eggs ('Perico' in Spanish) is a dish in Venezuelan cuisine and Colombian cuisine prepared with scrambled eggs, butter, sautéed diced onions, and tomatoes.

The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.

Onions and scrambled eggs – another variant of scrambled eggs eaten in the Philippines.

Migas – a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.It is typically eaten as breakfast but can be a lunch or dinner dish too. It is eaten with the traditional Syrian bread Khubz. After, you add the eggs and spices (usually salt, pepper, red pepper powder, and sometimes the spice mix 'sabaa baharat'. Jaz maz – a Syrian variant of scrambled eggs made by first adding some oil, butter or ghee and frying some chopped tomatoes and onions.This method was used in the 'old classical kitchen' and guarantees the eggs are always cooked perfectly it is, however, more time-consuming than the modern skillet method, taking up to 40 minutes to ensure perfect quality.

Cooking by this method prevents the eggs from browning while being cooked and gives aerated and creamy scrambled eggs. The eggs are directly placed in the cooker and mixed during the heating and not before. In the classic French cooking method, Escoffier describes using a double boiler as the heating source, which does not need adjustment as the direct heating method would.In British style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.In American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.To make a variation called 'Eggs a la Caracas' the beef is frizzled with tomatoes, spices, and grated cheese. Eggs frizzle – scrambled egg dish made with chipped beef 'frizzled' in butter before eggs are added to the pan and scrambled.Another variant of egg bhurji is the Parsi akuri. Sprinkled with chopped green coriander and eaten with roti. Additions include onions, green chili, chopped ginger, turmeric powder, and chopped tomatoes. Egg bhurji – Indian variant of scrambled eggs.Buttered eggs – a typically English dish, often mentioned in 19th and early 20th-century literature additional butter is melted and stirred into the egg mixture before cooking.Poqui poqui, a scrambled egg dish with grilled eggplants, tomatoes, shallots, and garlic, from the Philippines Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine). Scrambled eggs can be cooked in a microwave oven, and can also be prepared using sous-vide cooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking. If any liquid is seeping from the eggs ( syneresis), this is a sign of undercooking, overcooking, or adding undercooked high-moisture vegetables.

The eggs are usually slightly undercooked when removed from heat since the eggs will continue to set. Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream may be folded in over low heat until incorporated.

With continuous stirring, and not allowing the eggs to stick to the pan, the eggs themselves will maintain the pan temperature at about the boiling point of water, until they coagulate. A thin pan is preferable to prevent browning. The heat is turned down and the eggs are stirred as they cook. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating.

Overcooked scrambled eggs