we have just “inherited” a WHOLE LOT of fresh EGGS!..since we are right in the middle of food preparation for the pct (dehydrating and the like), i’m wondering if there’s any way i can turn these eggs into trail food! (dehydrated fritatta or something?)…has anyone else had any experience with preserving eggs or egg dishes?
maw-ee
that this would have to be some type of perparation that would do well for a thruhike…we wouldn’t be interested in frozen egg scrambles, etc…thanks
maw-ee
Maw-ee I did some searching on the web about dehydrating eggs there are some mixed results mostly bad, todays freeze dried eggs are really good but that doesn’t help you out. Looking forward to your journal this year good luck.
4Bears
All of my back country cook books say, “No, stop, and don’t.” Food poisoning is a real possibility. However, I do see several notes that egg whites only are do-able…and so tasty. We tried powdered eggs on our trip and the shelf life was very very short. They got funky after two months in mail drop boxes. What I would do is buy a dozen on trail and either boil them for hards in meals or solo or have real scramblies in the a.m. Or fried up on a bagel.:nerd
BW
just what i was afraid of…i may hafta have an ‘egg-stravaganza’ of some sort!..or maybe i need t’ get out to one of the gaps on the AT and just start fryin’ some up for the new class of thru-hikers!..eggs anyone???
maw-ee
Bake lots of stuff that uses eggs, freeze, send, enjoy. or homemade noodles, they cook quicker.
Captain K-man
Alan S. Kesselhelm states in his book Trail Food Drying and Cooking Food for Backpckers and Paddlers. "Eggs are the main dair product worth the trouble of drying. Again, high fat content is a concern, so minimize the time spent handling and processing. Break the desired number of raw eggs into a bowl (I do eight on a tray) and beat them together. Add spices if you’d like before pouring onto the tray insert. Set at fairly high heat (140F) until the surface is dry and crumbly to the touch." P.14. p.40 "Dry at 140-145F 12-20 hours, until crumbly, dry.p.7 states to break them up in a blender. P. 50.
P. 50. A recepie:
Huevos Con…
4 dried eggs
spices for taste*
1 cup cold water
1 TBLS oil
1/5 cheddar or Swiss cheese cubed
Mix eggs and spices in cold water (1/4c per egg) and reconstitute for a few minutes, or while you prepare one of the side dishes below. Don’t be dismayed by the lumpy, watery appearance. Heat oil in skillet to medium temperature. Just before frying, add cheese to eggs. They cook in a transforming flash. By the time the cheese melts, your huevos are huevoed (Some cut-up lunch sausage is nice in the eggs, too, if you’re a meat lover.)
*May be dried in advance with the eggs; dill and pepper are old standbys, but whatever you prefer.
Margaret
Eggs were the one product I could always count on being in those small stores all along the AT. I would purchase a dozen, hard boil half and carefully pack the others for the first two days breakfasts. (Scrambled/fried/french toast)
Once the temps hit the 90’s though I boiled them all. Seem to last and come in their own container!
CitySlicker
My suggestion is get a group of friends together and have egg night. Start off by making everyone a bunch of omelots, put some in the fridge for the morning, drink a 30 pack of the cheapest gnarliest beer you can get, put some non-descript clothes and a hat on, and go out egging. You ever hear the song eggman? About someone going out on an egging kick. I suggest you download it.
Get a big ol’ hoopdee ride like a Lincoln Continental and do drive by eggin’s on people. Pull up all slow roll the windows down start launching the eggs, then go speeding away. Targets like the local high school will throw the heat off of you and onto the local punks. Be sure to get the principals house too just for fun.
Just kidding don’t waste food.
Guino
i love this site!..i can get great information, recipes, and laughs all in one sitting!..hikers rock!
maw-ee