Muddling and scrambling exist on a continuum. Everybody knows scrambled eggs, but various levels of muddling also exist in the culinary world. The least muddled is probably the semi-final (egg) layer of Hiroshima-style okonomiyaki. A quick breaking of the yolk followed by a semi-circular sweep intended to produce a more-or-less circular layer. Somewhere in-between might be pad thai. Liminal egg somewhere between strands and clots, yellow and white, as if unsure whether to imitate long, thin rice noodles or chunky chicken.
Then there's also scrambling after separating white from yolk. First setting the whites under heat, then enfolding the tastier yolks. That's not muddling. It may not even qualify as scrambling. It is quite tasty though.
#Carbonara
