portage dog wrote on Jan 20^th, 2018 at 1:21am:

There is another identical product that's been on this forum before called OvaEasy...granulated eggs by Pleasant Hill Grain.  They have them in various packaged quantities, a French Toast mix, and a breadfast skillet version.    (You need to Login or Register   You can usually find them in the backpacking food areas.  REI sells them in 12 egg pouches for $10, but you can often get the on sale for 20% off.  That is about $.83 per egg or $.67 on sale.  If you don't need a few dozen, that's not too bad.  They compare to the Hoosier Hill eggs at $.67/egg for about $.66 or $.74/egg, depending on how you buy them.  According to the label on the Hoosie Hill canister, it says 37 servings of 2 tbsp. each, which contradicts what the description says about 48 per pound.  The dozen OvaEasy come in a 4.5 oz pouch, which I've used for a few years now and has been accurate with the serving size/quantity per pack.  I use a food sealer to repackage them and seal up what I don't use for a trip. As solopaddler says, they are darn near the same taste.  I did a side by side with fresh eggs, scrambled, and if you didn't know, you'd be hard pressed to tell they were not fresh.  Add in some pre-cooked bacon and you're in business.  I make a breakfast scramble with some packaged, dried hashbrowns, onion, diced pre-cooked bacon and a generous helping of cheese on top when everything else is done.  The hashbrowns take some time to brown up, but everything else goes quick. pd

I might add that I've been using the OvaEasy Egg product for at least a half-dozen years and I find them to be a very acceptable substitute for regular eggs.  However, prepared as directed, I find the consistency of the finished product a bit "squeaky" in the "delivery" which can be compensated for by adding a bit of Nido instant milk powder that adds a tad of fat to the mixture.  To take it a step further, I'd say that prepared in this fashion, in the same skillet used to warm shelf-stable bacon, makes this concoction undistinguishable from real eggs.

In addition, if you have the patience for it, you can throw a few extra ingredients (onions, mushrooms, peppers, etc.) in the "batter" and leave out the stirring step, you can wind up with a very acceptable omelet.

Oh how we "suffer" in the field!!!  ;)

dd