Backpacker Magazine – November 2012

Test Kitchen: Cooking Trail Eggs

We cracked dozens of eggs to find the perfect camping prep. Here's how to pack them efficiently, use them in trail-worthy recipes, and clean up quickly.

Text by Allison Woods
>> Crystallized

Best for Extended trips and protein-craving ultralighters

Beta Crystallized eggs—sold under the brand name Ova Easy— are dehydrated at lower temps than traditional powdered eggs. The result: They taste more natural, cook like real eggs, and are a huge upgrade from the old-fashioned dehydrated kind. They’re slightly denser than in-the-shell eggs when prepared, but there are perks: They’re pasteurized so there’s no salmonella risk; opened packages are shelf-stable for a season; the crystals are compact and light (0.6 oz. per egg versus 2 oz. per fresh egg); and they’re available in most grocery stores.

Storage Carry meals (two to three eggs per person per meal) in individual zip-top bags to reduce potential moisture exposure, which can cause spoilage. Label bags with the amount of water required (a 2:3 ratio of powder to water).

Prep Measure water into a bowl or bag and mix in powder until dissolved; the ideal consistency is the same as whole milk. Scramble like you would with fresh eggs (see chart, below).

Tip The dense texture is ideal for wraps, veggie-filled scrambles (sometimes wet when made with fresh eggs), and French toast. Sprinkle the powder into soups for a thickening calorie boost.


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