1 standard cube instant chicken bouillon (or a single serving pack of miso soup mix)
2 tablespoons whole egg powder
1 tablespoon dried chives
1 1/2 cups water, added on the trail
Preparation at Home:
1. In a small ziplock bag, combine bouillon cube, egg powder, and chives.
Preparation on the Trail: 1. Add egg mixture to 1 1/2 cups water in a pot and bring to a boil.
2. Stir while breaking up egg clumps.
3. After a good boil, the egg will congeal at the top. Once it does, remove from heat and serve.
Thomas Leggemann, Greensboro, North Carolina, The Scout’s Backpacking Cookbook