This hearty and easy-to-prepare on-trail recipe requires very little cleanup and is kid-friendly too. Assistant Editor Jennifer Olson shows you how to cook Eggs in a Baggie, a Scouting favorite and backcountry cook’s go-to breakfast.
Jennifer
Jennifer Olson, earned degrees in English and print journalism from the University of New Mexico before setting out to find new adventures—in a new town, with a new job, in a new house, exploring new trails. As the newest addition to Women’s Adventure, she feels like a natural when it comes to gear reviewing. Her work has appeared in New Mexico Magazine, in the "2010 New Mexico Vacation Guide," and on VeloNews.com, but she also served as editor in chief of her alma mater’s art and literary publication, Conceptions Southwest. Playing with magnetic poetry on her refrigerator helped Jennifer develop a philosophy by which she still lives: “If you publish a cliché, go explore real inspiration."
Thanks for the tip! I will definitely try this next time.
You can also try this recipie with dried eggs (Honeyville Farms makes really good dried eggs that are the closest to fresh eggs I have ever had) and veggies (I like “just tomatoes, etc.”) and then it is shelf stable and you don’t have to freeze it or eat it on the first day on the trail! It is just a 1 to 2 mix (eggs to water) let it sit for a few minutes to let the veggies re-hydrate and then cook in your boiling water… really good