Scrambled Eggs (Camping)

By Christie

Half and half proved to be the best type of dairy for our Scrambled Eggs recipe. It produced scrambled eggs that were decently puffed and stable. Adding extra yolks to the mix yielded rich results. A combination of high and low heat gave us perfect scrambled eggs. We also used a smaller skillet, which kept the eggs in a thicker layer, thereby producing larger curds.

Ingredients

• For a Crowd:
• 8 large eggs plus 2 large yolks
• 1/4 cup half-and-half
• 3/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon unsalted butter, chilled
• 60 eggs
• 1 3/4 cups half-and half
• 3 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon celery salt

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

1. Beat eggs, yolks, half-and-half, salt and pepper with a fork until eggs are thoroughly combined and color is pure yellow; do not over beat.
2. Heat butter in 10 inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begun to clump and spatula just leaves trail on bottom of pan, 1 1/2 - 2 1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with 2 Tablespoons of chopped parsley, chives, basil, or cilantro or 1 Tablespoon of dill or tarragon to the eggs after reducing the heat to low.

You could make this mixture and put in a empty water bottle and freeze for up to 1 year. Take out the night before and you have quick scrambled eggs in the morning. Great for camping or traveling. 60 egg mixture will fit in 1 gallon water bottle (Geyser Water from the dollar store). You have added an ice block in your cooler and you can have scrambled eggs without trying to figure out how to pack all the eggs, keep them cold, and safe from breakage.