QuietJourney Forums - Transporting Fresh Eggs

Jul 21^st, 2026 at 1:01pm (UTC)

QuietJourney Forums › Boundary Waters / Quetico Discussion Forums › What's Cooking? › Transporting Fresh Eggs

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Transporting Fresh Eggs (Read 23825 times)

Spartan2 Inukshuk Offline Posts: 1607 Location: Horton, Michigan Joined: Feb 1^st, 2005	Re: Transporting Fresh Eggs Reply #20 - Mar 28^th, 2007 at 12:56pm	Quote Print Post
	The only powdered egg product that we have ever used that we like is Back Packer's Pantry Denver Omelette. I reconstitute it per directions and cook it over a slow fire (or stove) in a small teflon skillet in a little liquid margarine and we think it is pretty good. Hash browns are a good accompaniment if you can have those (Neil can't have potatoes anymore and we miss those a lot.) We do enjoy a hot breakfast, so once the fresh eggs are gone we usually have the Denver omelette if we have time in camp. Sometimes a cinnamon coffeecake or some pancakes to go along with it too. Lunch is just snacks, but breakfast is a good meal.


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TwistTieCollector Inukshuk Offline Posts: 653 Joined: Feb 7^th, 2003	Re: Transporting Fresh Eggs Reply #21 - Mar 28^th, 2007 at 2:12pm	Quote Print Post
	dunnd1 wrote on Mar 27^th, 2007 at 2:21pm: How bad are the freeze dried? We're talking "add boiling water and wait" freze-dried eggs, right? Pretty f'in bad, IMO. Go ahead, buy some and try it, everyone needs to experience it once. It won't kill you although eating it will give you thoughts of ending your life then and there. Like SnowDog sez, the powdered eggs are palatable when used to congeal a whole pile of other ingredients. Powdered eggs are nasty solo. The secret to reconstituting powdered eggs without lumps is to first add bits of water and smear the powder to a paste. It's easier to moosh the lumps out in a paste. Once you get it to a smooth consistency, then you add the rest of the water in small amounts stirring thoroughly after each addition. Also, do not overcook powdered eggs.


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lotalota Inukshuk Offline Posts: 463 Location: MSP Joined: May 25^th, 2005	Re: Transporting Fresh Eggs Reply #22 - Mar 28^th, 2007 at 2:55pm	Quote Print Post
	Somebody on this board recommended the "egg mix" from (You need to *Login* or *Register* to view media files and links) in a thread last year and I am a very enthusiastic convert. I mix these as a paste with a small whisk, mix in a little dried onion and pre-cooked bacon, and fry up the best ever trail breakfast. I honestly do believe that these taste just like real eggs.


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Snow_Dog Moderator Inukshuk Offline Posts: 1858 Location: Twin Cities Joined: Jul 11^th, 2003	Re: Transporting Fresh Eggs Reply #23 - Mar 28^th, 2007 at 4:04pm	Quote Print Post
	lotalota wrote on Mar 28^th, 2007 at 2:55pm: Somebody on this board recommended the "egg mix" from (You need to *Login* or *Register* to view media files and links) in a thread last year and I am a very enthusiastic convert. I mix these as a paste with a small whisk, mix in a little dried onion and pre-cooked bacon, and fry up the best ever trail breakfast. I honestly do believe that these taste just like real eggs. I tried those. Turns out they were the exact same eggs as i can get from a food service supplier for my restaurant. The food service eggs are called "school eggs" because the only thing they are fit for (without lots of additives) is nasty school meals. They came in 3 lb. bags and were at least relatively inexpensive. The Egg Store eggs had the same directions for reconstituting, plus looked, smelled, and tasted the same as "school eggs". They did have a designer price though, plus shipping of course.


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lotalota Inukshuk Offline Posts: 463 Location: MSP Joined: May 25^th, 2005	Re: Transporting Fresh Eggs Reply #24 - Mar 28^th, 2007 at 4:10pm	Quote Print Post
	Snow_Dog, Perhaps it is in your preparation. Because I swear before anyone who cares to listen that when I prepare them they taste just like real eggs. Or, maybe you just used the "powdered eggs" and not the "egg mix"?


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asmjock Inukshuk Offline Posts: 641 Location: Upper Peninsula of Michigan Joined: Jan 4^th, 2004	Re: Transporting Fresh Eggs Reply #25 - Mar 28^th, 2007 at 10:44pm	Quote Print Post
	Spartan2 wrote on Mar 28^th, 2007 at 12:56pm: The only powdered egg product that we have ever used that we like is Back Packer's Pantry Denver Omelette. Yup. We took them on our group trip last year and there were no complaints (amazing in itself). Of course each of us adds spices and such, but we all do that at the restaurant, too. I never eat plain eggs in any form... -aj


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fishinbuddy Voyageur Inukshuk Offline Posts: 795 Location: Madison, WI Joined: Aug 1^st, 2005	Re: Transporting Fresh Eggs Reply #26 - Mar 29^th, 2007 at 1:05pm	Quote Print Post
	lotalota wrote on Mar 28^th, 2007 at 4:10pm: Snow_Dog, Perhaps it is in your preparation. Because I swear before anyone who cares to listen that when I prepare them they taste just like real eggs. Or, maybe you just used the "powdered eggs" and not the "egg mix"? lotalota, I agree they are pretty good. If I remember twisttiecollector was the one who recomended the Egg Store to me. I also think if you need to add a bit of oil to the eggs they are better yet. I like my eggs and these were easy and good.


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fiesty10 Ex Member	Re: Transporting Fresh Eggs Reply #27 - Apr 9^th, 2007 at 7:50pm	Quote Print Post
	I have had super luck wrapping each egg in a paper towel, then layering eggs and towels in box with towels folded in three between each layer. I use an egg, have a towel to use for cleanup and never have had one broken. Bacon wrapped can be used to layer between one group of eggs also. .


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intrepid_camper Inukshuk Offline Posts: 1348 Location: Northern Minnesota Joined: Jul 12^th, 2004	Re: Transporting Fresh Eggs Reply #28 - May 12^th, 2007 at 2:21pm	Quote Print Post
	I just purchased some dry whole egg powder at the local camp foods store. I've had NO LUCK in the past with cooking this stuff and making it palatable...so I did some experimenting and will report on what I learned: Just mixing as per directions with water (1 Tbl egg + 3 Tbl water) and cooking yeilded the same sad results. Icky eggs and water still in the pan. Next I made the same mix but added a teaspoon of white flour also. This yeilded better tasting egg and no water and they scrambled up looking more like the "real thing". I also tried the same mix adding 1/2 tsp. cornstarch instead of the flour. This yeilded a good tasting product, no water, and they were very fluffy. Once they come to a boil and begin to harden, the heat cooks the flour or cornstarch and you do not notice their addition.


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moosetamer Lucky Member Offline Posts: 38 Joined: Jun 12^th, 2004	Re: Transporting Fresh Eggs Reply #29 - May 31^st, 2007 at 6:50pm	Quote Print Post
	if yer fine with scrambled eggs and can eat 'em on the first or second day of your trip, just crack a dozen eggs in a nalgene right before you go in and screw on the top..... we've never had any issues with this-- just don't be whipping it out on the 10th day of the trip and expecting freshness..... they will keep longer if you pack them around frozen stuff, obviously.....


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