This is Ree Drummond's secret to perfect scrambled eggs

Scrambled is one of the easiest ways to prepare eggs. It doesn't take a lot of skill to make this meal for breakfast or any time of the day. But while scrambled eggs are simple to make, everyone has their preference on how they are made and what goes into them. If you just look at all the celebrities who have shared their own "perfect" version of this staple, you can see there is a large swath of preference. From model and television personality Chrissy Teigen, to homemaking guru Martha Stewart, everyone has their perfect version of this dish (via Daily Meal).

Some would say you are either team European scrambled eggs, or team American. Team European scrambled eggs are cracked into a cold pan, and then stirred constantly over low heat, producing a smooth, savory custard-like consistency. Team American scrambled eggs use high heat, and the eggs are cracked and scrambled in a bowl before they ever see the bottom of a frying pan. Little stirring occurs with the American style, so you get large fluffy egg curds (via Slate). 

But Ree Drummond, down home cooking guru from the popular cooking show, The Pioneer Woman, defies this one team or the other theory, and her secret to making perfect scrambled eggs, may just be one of the best we've seen. 

The Pioneer Woman's scrambled egg secret

Ree Drummond's perfect scrambled eggs are actually a combination of the European and American styles. They are savory, creamy, and fluffy. What's her secret? The first thing the Pioneer Woman does is whisk together six eggs until they are well blended. Then you will want to pass this airy mixture through a fine mesh strainer. Why use the mesh strainer? According to one source who makes her scrambled eggs in a similar manner, the mesh strainer is going to give a creamy custard texture to fluffy scrambled eggs (Trib Live). 

After Drummond strains the eggs, she mixes in some half-and-half, along with a bit of pepper. Next she fires up the gas stove, places the frying pan on the burner, and melts the butter over low heat. The low heat is also going to help contribute to getting that thicker consistency of the eggs. Next, she pours in her egg mixture and gently pushes it around with a spatula. Drummond finely chops up some smoked salmon, and throws it in with the eggs when they are just about done cooking. She sprinkles some chives over the scrambled eggs, and serves with a toasted bagel, but honestly any toasted bread will pair well with these scrambled eggs (via Food Network). Because, who's tasting the bread with curds so creamy and delicious?