How to Make It

Step 1

AT HOME:

Step 2

To make breakfast for four, pack 1 dozen eggs, whipping cream, salt, and pepper.

Step 3

Prepare 1/2 cup additions per serving, such as cheeses, ham, roasted garlic, roasted red bell peppers, spinach, or smoked salmon.

Step 4

Pack a sturdy zip-lock freezer bag (1 qt.) for each serving; tongs; a large spoon; and a big pan.

Step 5

IN CAMP:

Step 6

Bring about 4 quarts water to a boil in the pan.

Step 7

Crack 2 to 3 large eggs into each bag. Add 2 tablespoons whipping cream and 1/8 teaspoon each salt and pepper. Squeeze bag to blend. Drop in additions to taste and seal bag, expelling as much air as you can.

Step 8

Lower bags into boiling water, cooking up to three at once. Using tongs and a large spoon, gently turn and squeeze bags until eggs are firm throughout, 5 to 7 minutes total. Do not let the bags touch the sides of the pot. With tongs, lift bags from water.

Step 9

When cool enough to handle, open bags and pour eggs onto plates.

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