thepioneerwoman3.0
How to Make Scrambled Eggs
Ree Drummond’s fluffy scrambled eggs are rich, creamy, and cooked low and slow with butter and half-and-half for the perfect soft texture.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●pan
- ●spatula
📝 Preparation Steps
1
1. In a medium bowl, beat the eggs, half-and-half, salt, and pepper with a wire whisk until smooth. Place a fine-mesh sieve over a second medium bowl and strain the eggs.
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2
2. In a medium nonstick skillet or a well-seasoned cast-iron skillet, melt the butter over low heat. Pour the egg mixture into the skillet.
3
3. Using a heatproof spatula, gently stir the eggs across the bottom of the pan to create soft, creamy curds. Push the outer edges of the eggs toward the center of the pan until they are light, fluffy, and just set, 4 to ⏱️ 6 minutes. Remove from the heat.
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4
4. Serve immediately, sprinkled with chives (if you like).
Sliced chives, for serving (optional)
Nutrition Facts
calories
221 Calories
fat Content
18 g
fiber Content
0 g
sugar Content
1 g
sodium Content
298 mg
protein Content
13 g
trans Fat Content
0 g
cholesterol Content
394 mg
carbohydrate Content
2 g
saturated Fat Content
8 g
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