Recipe

Camp Scrambles Recipe

Print Recipe

Ingredients

Directions

Step #1 AT HOME: To make breakfast for four, salt, pack 1 dozen eggs, whipping cream, & pepper.
Step #2 Prepare 1/2 c additions per serving, roasted garlic, roasted red bell peppers, ham, spinach, such as cheeses, or smoked salmon.
Step #3 Pack a sturdy zip-lock freezer bag (1 qt.
Step #4 ) for each serving; tongs; a large spoon; & a big pan.
Step #5 IN CAMP: Bring about 4 quarts water to a boil in the pan.
Step #6 Crack 2 to 3 large eggs into each bag.
Step #7 Add 2 tbsps whipping cream & 1/8 tsp each salt & pepper.
Step #8 Squeeze bag to mix.
Step #9 Drop in additions to taste & seal bag, expelling as much air as you can.
Step #10 Lower bags into boiling water, cooking up to three at once.
Step #11 Using tongs & a large spoon, carefully turn & squeeze bags until eggs are firm throughout, 5 to 7 mins total.
Step #12 Do not let the bags touch the sides of the pot.
Step #13 With tongs, lift bags from water.
Step #14 When cool enough to handle, open bags & pour eggs onto plates.
Enjoy the Camp Scrambles recipe