We have all been chatting recently about dried egg (a great, light, simple way of carrying egg into the field). If you haven't been playing, here's the thread...
http://www.bushcraftuk.com/forum/showthread.php?t=57330
Now, Will68 mentioned that his company re-packages dried egg. He offered to send me 1kg for £10.
Now, no good deed goes unpunished
. Poor old Will paid about £5 to send me a kilo of dried egg. As a result, if he has any sense, he will add P&P in future!
Anyway today, two middle size "ice cream" tubs turned up
1 - packaged egg by British Red, on Flickr
As a man renowned for patience, I wated almost ....minutes...before opening the first !
2 - Open Package by British Red, on Flickr
Then came the cooking. Suffice it to say, that I chuffed it up big time on the first two attempts (and I cook, with dried stuff, a LOT). So, having sussed it out, here is my guide to how to make a good scrambled egg, using the spray dried stuff.
Take a measure - doesn't matter what - and fill it with firmed up dried egg.
3 - Measure egg by British Red, on Flickr
You need to blend the same volume of water in. If you just dump the water in, you have stuffed it. Add a little at a time. First blend to the consistency of thick paste
4 - Blend slowly by British Red, on Flickr
Keep adding water and blending hard with the back of a spoon until you get something as thick and smooth as pancake batter
5 - smooth batter by British Red, on Flickr
Now go for a forage...
I found some Welsh onion
8 - welsh onion by British Red, on Flickr
and some sorrel
9 - sorrel by British Red, on Flickr
...neither was a surprise...they were in my herb garden
I added them to my egg mix with some black pepper
10 - mix by British Red, on Flickr
Then I lit the stove and put a little oil in my pan
11 - light stove by British Red, on Flickr
Put the egg mix in the pan - fry and stir
12 - fry by British Red, on Flickr
Plate up and sprinkle with a little smoke paprika
14 serve by British Red, on Flickr
How did it taste? Well, had it turned up in a cafe on a bit of toast, I would have been happy However, had the first two attempts turned up.....
As always, practice is the key!
I can't fault the ingredients. Will honoured his commitment - at a cost to his own pocket. He delivered a top end product that we can all use with a little effort.
This is really something that should be in every Bushcrafters pantry!
Red
http://www.bushcraftuk.com/forum/showthread.php?t=57330
Now, Will68 mentioned that his company re-packages dried egg. He offered to send me 1kg for £10.
Now, no good deed goes unpunished
. Poor old Will paid about £5 to send me a kilo of dried egg. As a result, if he has any sense, he will add P&P in future!Anyway today, two middle size "ice cream" tubs turned up
1 - packaged egg by British Red, on Flickr
As a man renowned for patience, I wated almost ....minutes...before opening the first !
2 - Open Package by British Red, on Flickr
Then came the cooking. Suffice it to say, that I chuffed it up big time on the first two attempts (and I cook, with dried stuff, a LOT). So, having sussed it out, here is my guide to how to make a good scrambled egg, using the spray dried stuff.
Take a measure - doesn't matter what - and fill it with firmed up dried egg.
3 - Measure egg by British Red, on Flickr
You need to blend the same volume of water in. If you just dump the water in, you have stuffed it. Add a little at a time. First blend to the consistency of thick paste
4 - Blend slowly by British Red, on Flickr
Keep adding water and blending hard with the back of a spoon until you get something as thick and smooth as pancake batter
5 - smooth batter by British Red, on Flickr
Now go for a forage...
I found some Welsh onion
8 - welsh onion by British Red, on Flickr
and some sorrel
9 - sorrel by British Red, on Flickr
...neither was a surprise...they were in my herb garden
I added them to my egg mix with some black pepper
10 - mix by British Red, on Flickr
Then I lit the stove and put a little oil in my pan
11 - light stove by British Red, on Flickr
Put the egg mix in the pan - fry and stir
12 - fry by British Red, on Flickr
Plate up and sprinkle with a little smoke paprika
14 serve by British Red, on Flickr
How did it taste? Well, had it turned up in a cafe on a bit of toast, I would have been happy
However, had the first two attempts turned up.....As always, practice is the key!
I can't fault the ingredients. Will honoured his commitment - at a cost to his own pocket. He delivered a top end product that we can all use with a little effort.
This is really something that should be in every Bushcrafters pantry!
Red
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