How 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.


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


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.


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 hot water with which to make your coffee.

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


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


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.

Pepperoni Breakfast Skillet

Pepperoni Breakfast Skillet

Pepperoni Breakfast Skillet

Tonight I wanted something hearty and simple for dinner. In my copy of The Primal Kitchen Cookbook I found the Pepperoni Breakfast Skillet. I used that recipe for inspiration, but here’s what I ended up throwing together.


  • 2 cups of potatoes
  • 5 local duck eggs (I got mine from Catalpa Heart here in Mount Vernon, WA.)
  • 3 large crimini mushrooms
  • Pepperoni to taste
  • Mozarella cheese


  • Preheat oven to 375F.
  • Using a cheese grater shred about 2 cups of potatoes.
  • Rinse the potatoes in a large bowl of water a couple of times the way you would do if you’re making hash browns.
  • Coat a cast iron pan with EVOO.
  • Cook the shredded potatoes in the cast iron on the stovetop at med-high heat for about 5 minutes.
  • Whip eggs.
  • Once the oven has heated pour the whipped eggs on top of the potatoes.
  • Cover with cheese, mushrooms, and pepperoni.
  • Place into oven and bake for about 12 minutes.