Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

These easy, boil-in-a-bag scrambled eggs require almonst no cleanup. Add whatever tasty extras you have on hand.

Recipe by Sunset May 2003




Ingredient Checklist


Instructions Checklist
  • AT HOME:

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

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

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

  • IN CAMP:

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

  • 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.

  • 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.

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