–EGGS

By R. Maxine Lundquist

Farmer’s Pancake:  

The very best way to deal with camping leftovers!
  • 2 eggs, beaten, per person
  • camping leftovers (about 1/2-1 cup combined leftovers per person)
     Throughout the course of your camping trip, chop coarsely and place in a large zip-lock bag or other storage container, any and all cooked vegetables, cream sauces, and cooked and deboned meats that weren’t touched (do not scrape off individuals’ plates). The last morning of your trip generously butter a frying pan of appropriate size (I use two large ones for 6-8 people), and toss the leftovers in, stirring until heated through. In a bowl of appropriate size beat eggs with wire whisk and season with salt and pepper to taste, if leftovers weren’t already seasoned; if they were, skip salt and pepper. Turn Coleman stove down low or place pans on edge of grid on campfire, and pour beaten eggs over hot leftovers in pan. Cover with a lid and let sit until eggs are cooked through and thoroughly set. Cut into wedges and serve.
Scotch Eggs:
  • These are a make-ahead snack for the trip up or a snack or lunch while camping. Instantly addictive. They could be made at the camp site but it is far easier to do them at home and then take them.
  • 12-16 quail eggs
  • 2 small chicken eggs
  • 1 lb. good-quality ground pork or sausage meat
  • 4 Tbs. chopped fresh herbs of your choice
  • 2 Tbs. chopped fresh chives 1/2 tsp. nutmeg
  • 2 Tbs. all-purpose flour
  • 2 cups panko bread crumbs
  • salt and freshly-ground pepper
  • oil (for frying)
     Place eggs in cold water, bring to a boil, reduce heat and simmer for five minutes. Drain and plunge into cold water for another few minutes. This will make peeling easier and reduce or avoid that weird black ring around the yolk. Peel and put to one side.  In a medium bowl beat the chicken eggs and set aside.  Season flour well with salt and pepper and put on a plate. On a separate plate or in a medium bowl place the bread crumbs. In another bowl, mix the meat with the nutmeg, herbs and chives. To assemble, roll eggs in the seasoned flour. Flatten approx. 1/8 cup of the meat in your hand and mould around an egg, making certain there are no gaps. Roll in the beaten egg and then in the bread crumbs, making sure it is coated thoroughly. Heat about 5 cm (2″) of oil in a pot until it is hot enough to brown 2,5 cm. (1″) cube of bread in 60 seconds. Fry the covered eggs for about 5-8 minutes, until they are nicely browned. Remove and drain on paper towel, then cool. Serves 2-8, depending hunger and stomach capacity.
Italian Eggs:   
This is an easy and fun way to present eggs to the kids any time, but we like to save it for camping to make breakfast extra special for the ones that don’t like trying new foods. Soft yolks are best for grownups, but some kids might want their yolks cooked thru.
  • 1 slice of french bread, about 1/2 to 3/4 inch thick per person
  • 1 egg per person
  • Butter for the frying pan and buttering bread
  • salt and pepper to season
   Take each slice of bread and carefully tear a hole in the middle of it. Spread butter on one side. Melt butter in frying pan and place bread, unbuttered side down, in pan. Break an egg in the hole in the middle. Fry as you would an ordinary egg; when you see the whites beginning to solidify, gently turn over-easy, and cook other side, for as long as you would an ordinary egg. Serve with yolk soft or hard, with bacon on the side and sliced fruit of your choice.

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