Scrambled eggs can be made with a variety of ingredients additional to eggs, including:
The eggs are cracked into a bowl and the mixture is stirred or whisked. Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. Unlike pancake or omelette scrambled egg is virtually never browned. A thin pan is preferable to prevent browning. 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.
Adapted from Wikipedia