Just used pasturized eggs for a solo trip - 5 days no refrigeration, worked just fine.

I get the "egg mix" and buy it in the 12 pack.  I also think using the whisk is key.  REI sells a very small one and I use it both for the eggs, mixing cake mix, and my favorite trail desert: pistachio pudding.

lotalota wrote on Jul 13^th, 2006 at 8:46pm:


I agree with lotalota, TwistTieCollector gave me the same advice last year.  I purchased three types of egg products from the 'Egg Store' and found all of them to be great quality. 

TwistTieCollector is a Good Egg in my book.

I took TwistTieCollector's advice earlier this summer and ordered some of those eggs from the egg store.  First of all, they are excellent!  I mix them with some dried diced onions, some Hormel pre-cooked bacon, and fry them.  They are almost indistinguisable from real eggs.  Really.

I followed the instructions about mixing with the fork, but found it was unnecessary as I use a small whisk.  2 tbsp of egg powder to 3 tbsp of water (per egg) and mix it all up with the whisk.  I've eaten this probably a dozen times this spring/summer and it is my favorite trail breakfast.

odd thing about eggs, I lived in Australia. Eggs weren't pasteurized or refrigerated even in the grocery store. They stayed good for about the same amount of time if not longer, I wonder if the pasteurization is weakening the shell or something so that they need to be refrigerated.

We take a dozen large eggs in their store carton, double-wrapped in a brown grocery bag and duct-taped under the stern seat of the canoe.  Always find the coolest shady place to put them when we arrive at camp.  We usually go in spring or fall, so the weather is cool.

In the event of really hot weather we use them up in a by the third day, but if it is cool, have no trouble in keeping them 4-5 days.  There are only two of us, and we like an egg apiece for breakfast.

After these are gone we use the Backpacker's Pantry Denver Omelette.  It is the only powder egg product I have had that I enjoy, but I do take regular powdered eggs along for adding to pancake mixture or cakes.

If I lived in the Chicago suburbs like my daughter, I would buy the pasteurized in the shell eggs.  Can't seem to get them around here.

I take fresh eggs out of the shell in a Nalgene bottle.  I think I fit 22 in a one quart bottle which I keep in the cool part of the food pack just above the cold part.  I've done this on two trips and have had no broken yolks.  The eggs have lasted 4 or 5 days on summer trips with no problems.  They pour out individually.

We take the powdered but never eat them alone.  We add all the things TwistTie mentioned and put it all on a tortilla with hot sauce for a pretty good breakfast burrito.  With enough fixins and hot sauce, all you get it texture from the eggs, not flavor.

The Egg Store (google it) has powdered whole egg, so does Adventure Foods (look under bulk foods.)

Powdered eggs can be made to a near-fresh consistency.  The key is to add water to the powder in tiny increments and working the powder into a lump-free paste, a fork works well for this part.  Once a paste, add water in small amounts followed by thorough mixing (here you can use a spoon) until it reaches the consistency of well-beaten raw eggs.

This is the best you can get with powdered eggs.  Fools would fry it up without some sort of other ingredients.  Rehydrated veggies like dried peppers, onions, freeze-dried mushrooms, along with bacon and lots and lots of cheese surely help improve the blandness of the powdered eggs.

Mountain House backpack foods have three precooked egg
entriees that are tasty. They pack in and out efficently as well.  Add boiled water and chow. Their pork patties complement the eggs nicely.  I like eggs for breakfast.

I never had good luck with the hydrate and fry dehydrated either. yukky in a word.