Eggs in a Baggie! A Classic Camping Recipe

We always make Eggs in a Baggie on camping trips. Even our kid who doesn't like eggs likes to make Eggs in a Baggie for someone else. That's because it's FUN! After you crack a couple of eggs into a Ziploc-style bag (we use the cheap kind) you get to squish them around to scramble 'em up:

Squishing.

After the eggs are thoroughly squished, you pop the baggie into a pot of boiling water (as usual, we had the wrong size bag, so we had to hold it there. With a smaller bag you can just toss it in):

Simmering.

Then, after 3 or 4 minutes of simmering, you just slide the cooked eggs out out of the bag and onto your plate. Voila! Eggs in a Baggie! Or should I say, Eggs a la Bag.
















I suppose Eggs in a Baggie are like coddled eggs in that they're both cooked in closed containers in simmering water.  But Eggs in a Baggie have a unique texture - airy and a little bit cake-like. They slip miraculously from the bag when they're done without any butter - but go ahead and add a pat to give it a little oomph. We also add crumbled, cooked bacon, and any leftover, cooked potatoes or veggies from the night before. Waste not, want not (as my mother would say).

Have fun! And here's the official recipe, from The Real Family Camping Cookbook:

Boiled Scrambled Eggs AKA Eggs in a Baggie

Serves: 2

Ingredients:

4 eggs

2 strips of bacon

butter

salt & pepper, hot sauce and catsup

2 plastic Ziploc baggies – the large sandwich bag size

Preparation:

1.  Bring a large pot of water to a boil.

2.  Fry the bacon in a skillet.

3.  Let each kid tear apart or crumble their bacon into a Ziploc bag.

4.  Add a shake each of salt & pepper.

5.  Break1 or  2 eggs into each bag and zipper it tightly.

6.  Let the kids squish the eggs around until they’re scrambled.

7.  Open a corner of the bag and squeeze out all of the air so the bags don’t explode when you cook them. I learned this the hard way.

8.  Put the zipped bags of eggs into a pot of boiling water and cook them until they’re done, about 3 or 4 minutes.

9.  Empty the omelets out of their bags onto plates.

10. Serve with salt & pepper, hot sauce and catsup.

Variations:

•  Instead of bacon, use cubes of ham or cooked breakfast sausages (or leftover dinner sausages).

•  Add cheese.

•  Add chopped onions, mushrooms and green or red peppers.  

•  Serve on a tortilla.  

•  Garnish with sour cream and salsa or chopped tomato.

“We plan, we toil, we suffer - in the hope of what?  A camel-load of idol’s eyes?  The title deeds of Radio City?  The empire of Asia?  A trip to the moon?  No, no, no, no.  Simply to wake just in time to smell coffee and bacon and eggs.” - J.B. Priestly