Eggs
Our stove was placed in the baggage wagon during the day, and set up on the ground at night. We had plenty of ham, beans, dried fish, dried meat, salt pork, etc., etc., and our meals did not lack variety. On the eve of this particularly trying day, I had planned an especially appetizing supper-ham, and as a treat, eggs, hot biscuit, etc.-My disappointment was great indeed when I found every egg broken. They were packed in a box of salt in the rear end of our carriage, and as we emerged from the deep ravine, water had invaded the box with dire effect on the eggs.
I love eggs. I learned to cook them in college working in the dish room. There is nothing better than a flattop. My personal preference is a thin omelet folded over with sauteed onions and mushrooms. Often times eggs are used for large events, like a ward camp out or an LDS trek. They can be cost effective and hardy. Try to precracked egg mixes. I find them very harsh and they don't really save you on time.
Ingredients
- 20 large eggs
- 2 ounce spray oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
Scramble Eggs with salt and pepper into a mixing bowl. Spray skillet and heat on medium high. Ladle 1/3 cup of eggs, into the skillet. Cook 1 minute and fold in half. Cook 30 seconds more.or
Spray a large Dutch oven and heat on medium high. Break the eggs into the Dutch oven and scramble them. While the eggs are cooking, scrape the bottom of the oven continually. Add salt and pepper. As the eggs have firmed up but just before they look dry take them off the heat. The residual temperature will finish cooking them.
150 calories per serving
Information
Makes 10 2 egg servings150 calories per serving
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