The Smoky Ingredient Ree Drummond Adds To Scrambled Eggs

The average U.S. consumer eats over 200 eggs every single, according to the USDA, and we're willing to bet that many of those eggs are enjoyed scrambled. Some foodies elevate their scrambled eggs with shredded cheddar cheese, a dash of soy sauce, or a sprinkle of chopped chives, while others cook theirs in bacon grease, serve them on an everything bagel, or slide them across a bodega counter. 

On weekend mornings, there's a good chance they're on the breakfast table at home. But, scrambled eggs are more than just an accouterment to pan-seared sausage links or a syrup-drizzled pancake stack. With one simple addition, scrambled eggs can be the main course — and, with a little help, the star of the show.

Today, we're taking a cue from one particular scrambled egg fan called Ree Drummond — or, as you might know her, The Pioneer Woman. Drummond is a chef, television personality, and best-selling cookbook author with a blog that gets millions of views every single month, so its safe to say she knows a thing or two about elevated classics. 

Here's the smoky ingredient Drummond adds to scrambled eggs.

According to the Food Network, to take her scrambled eggs to the next level, Drummond tosses in some smoked salmon. It instantly adds a smoky, savory, umami dimensionality to the beloved (but sometimes a little bland) eggs and their understated flavor.

Drummond isn't the only cook who subscribes to the dish, either. Lox and eggs is a diner classic in NYC. Step into any Jewish deli in the city and there's a good chance you'll spy it on the menu. B&H Dairy in the East Village serves up a killer plate of eggs and lox and Anthony Bourdain was a self-professed fan of the lox and eggs at Barney Greengrass in Midtown West. Gabe Kennedy, winner of ABC's "The Taste," swears by scrambled eggs with lox and green onion. Plus, says the chef, the dish is great for entertaining. "I love to make big scrambles and put them out for people to indulge in because I want to talk to my guests and hang out with my friends and not be stuck in the kitchen," Kennedy tells Tasting Table. 

Since smoked salmon doesn't need to be cooked to be safely enjoyed, it's a super easy way to impart a transformative smoky flavor. You can simply slice it into chunks or strips and toss it directly in with your scrambled eggs, which Drummond does right at the very end, just before the eggs are done cooking.