Mountain high scrambled eggs. They are light, fluffy and tasty, and they don’t lie flat on a plate. Mountain high scrambled eggs stand tall and actually look like mountain peaks rising from the flat surface of a serving dish. The secret to making the best mountain high scrambled eggs is in the cooking technique. It is imperative that you do not scramble the eggs in the skillet the way you normally do.
After whisking and pouring your scrambled eggs into the skillet, be mindful of how you cook them. When cooking mountain high scrambled eggs, use a spatula (I prefer a sturdy silicone spatula) and gently push the scrambled eggs into formation. Move the eggs from the edge of the skillet to the center with determined motion. Keep moving the eggs gently towards the center of the skillet until peaks are formed. When your mountain high scrambled eggs are finished cooking, use a flat spatula to scoop them out of the skillet gently and place them on a plate or serving platter.
You will be amazed by the visual beauty born of the presentation. You will also be amazed by how much the mountain high scrambled eggs actually look like mountain peaks, which is how the name was created. Top your mountain high scrambled eggs with a blend of your favorite shredded cheese, hot sauce or diced green onions. You will love ’em. See recipe below.
MOUNTAIN HIGH, FARM FRESH SCRAMBLED EGGS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
4 LARGE FARM FRESH EGGS
1/4 TEASPOON COURSE SEA SALT
1/4 TEASPOON FINE GROUND BLACK PEPPER
2 TABLESPOONS 2% MILK
CRACK EGGS IN BOWL
ADD MILK WHISK
ADD OLIVE OIL TO SKILLET
WARM OVER LOW TO MEDIUM HEAT
WHEN EGGS START TO COOK, GENTLY PUSH THEM TOWARDS THE CENTER OF THE SKILLET WITH A STURDY SPATULA.
NOTE: TOP WITH HOT SAUCE, SALSA, SHREDDED CHEESE, BACON BITS, CHOPPED HAM OR SHREDDED SAUSAGE.