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Camping Ideas

Two Ways To Cook Eggs At The Campsite

Muffin Pan Eggs

Prep Time: 2 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 6

Have you ever tried eggs on the grill by using a muffin pan? Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking.

Ingredients:
12 eggs

Directions:
1.     Preheat an outdoor grill for medium high heat and lightly oil grate. You can also use your Coleman stove or the campfire.
2.     Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
3.     Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.



Poached Eggs

!!! Webelos and older siblings could try their hand at this. But younger Cubs should NOT be putting their hands into boiling water.

Prep Time: 10 Minutes
Cook Time: 5 -15 Minutes
Ready In: 20 (ish)
Servings: 4

This is kinda fancy, but if you like poached eggs you might just be the hit of the campsite. Try serving with smoked salmon (lox).

Ingredients:
4 large eggs
1/4 cup distilled white vinegar

Preparation
  1. Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
  2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
  3. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.

Nutrition
Per serving : 74 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 211 mg Cholesterol; 6 g Protein; 0 g Fiber; 147 mg Sodium; 67 mg Potassium

Exchanges: 1 medium-fat meat
Tips & Notes

* The poaching pot is much easier to clean if it's still warm from cooking.
* Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.

Another Campfire Recipe: Foil Packs

Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire! These are easy to make for camping, my family loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.

Prep Time: 30 Minutes (Tip: Make before campout and bring in coolers)
Cook Time: 40 Minutes
Ready In: 1 Hour 10 Min
Servings: 4

Ingredients:
1 pound cubed skinless boneless chicken breast meat or ground beef crumbled
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms (or carrots are good too)
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed (or frozen hashbrowns also work well)
1/4 cup olive oil
1 lemon, juiced

Preparation
  1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes


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