Saturday, November 3, 2012

Fresh Omelets in the Backcountry

Studies have shown that never refrigerated, never washed eggs direct from the farm can be stored at about 65 deg for several days before going bad. To get them to your destination store them in Coghlans plastic egg holder.

My friends like to eat well, why not? Our typical calorie burn on a hike or snow climb can hit as much as 2500 calories or more in a 10 hour day going hard. One of my favorite people to camp with is JP.

He is a connoisseur of fine outdoor cuisine. As he states “Steve whipped up another gourmet meal (literally- he separated the eggs before whipping the whites for our omelets). To finish my omelet with a flurry, he flipped the darn thing in the air, catching it with the pan. This had to be the highlight of my weekend for me. But I digress”.

Prepare and cook your omelet:

Whisk the amount of eggs you want with 2 tablespoons or so of water and some salt and pepper to taste. Heat 1 tablespoon of oil in your skillet or fry pan. Add eggs to heated pan reduce heat and cook for 30 seconds. Use a spatula to tug the edges towards the pans center. Swirl the pan. Cook until set (about 1-2 minutes), top with veggies, shredded cheese or whatever else tickles your taste buds, then fold in half and serve.

Preparation tip: when you prepare for your trip, put your veggies, cheese and etc… in Ziploc bags.

Eat Well and Climb High!

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