Want to enjoy scrambled eggs in the great outdoors?

If you love scrambled eggs while out in the mountains but can’t stand choking down the dehydrated stuff here’s a delicious and easy way to make real scrambled eggs while backpacking or overlanding. This was a test I ran in my kitchen but should be reproducible off the grid with your trusty camp stove, a pot, and some water.

I’m a big fan of cooking sous vide and find all kinds of uses for my Foodsaver vacuum sealer. The challenge was how to go about getting raw eggs sealed into the bag. I cracked two eggs into a glass food container, mixed in some diced onion and shredded mozzarella cheese, and placed it in the freezer overnight.

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I pried this out of the container, cutting it in half in the process, and vacuum sealed it.

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Once the eggbrick thawed I had an airtight bag of raw eggs. Grabbing one end I dumped the contents down to one side. I then set the bulk of the eggs into the pot of boiling water and set the lid on the end of the bag to keep it upright.

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I left the eggs for about 10 minutes at a light boil. If you’re planning on making coffee for breakfast wait until your eggs are done. If you’ve kept the outside of your bag clean you’ll have a perfectly clean pot of water with which to make your coffee.

I cut the bag open and dumped out a nice egg pillow.

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This resulted in a very fluffy scrambled egg mass and was perfectly cooked all the way through.

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With just a little prep work you can eat natural, whole foods while adventuring outdoors without resorting to preservative packed backpacking food full of chemicals and mystery ingredients. If you’d like help planning your next remote adventure or just how to get away from everyday junk/processed foods please send me an email.

Fast food: The omelette

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While popular in restaurants I think the omelette is an overlooked dish when people cook at home. While scrambled eggs is arguably the most foolproof egg dish I'd place the omelette as a close second. You can make an epic omelette like the one above in about 10 minutes.
  I like to use 3 eggs when I make an omelette because that number just coats my entire cast iron pan. Get your pan extremely hot. I like to use cast iron because it distributes the heat evenly across the whole pan and is perfectly flat. Add 1 or 2 tablespoons of extra virgin olive oil. While the oil heats add your 3 eggs and a bit of salt to a mixing bowl and beat. Chop up whatever vegetables or meat you'd like to add to the omelette. If you're adding meat make sure its already cooked as your omelette isn't going to sit on the burner long enough to cook meat. When the oil is nice and hot, and just before it starts to smoke, dump your eggs into the pan. They should immediately begin to cook. Tilt and rotate the pan to make sure the eggs are spread evenly. The eggs should cook through in about a minute. Add the omelette contents to the pan by putting them on one half of the eggs. Turn off the burner and using a metal or wooden spatula fold the omelette in half, covering its contents.
  You'll have just made yourself a nutritious meal in about 10 minutes without any of the junk you'd find in fast food. Now you're learning to eat.