Camp Scrambles

Directions

1. 1
   AT HOME:
2. 2
   To make breakfast for four, pack 1 dozen eggs, whipping cream, salt, and pepper.
3. 3
   Prepare 1/2 cup additions per serving, such as cheeses, ham, roasted garlic, roasted red bell peppers, spinach, or smoked salmon.
4. 4
   Pack a sturdy zip-lock freezer bag (1 qt.) for each serving; tongs; a large spoon; and a big pan.
5. 5
   IN CAMP:
6. 6
   Bring about 4 quarts water to a boil in the pan.
7. 7
   Crack 2 to 3 large eggs into each bag. Add 2 tablespoons whipping cream and 1/8 teaspoon each salt and pepper. Squeeze bag to blend. Drop in additions to taste and seal bag, expelling as much air as you can.
8. 8
   Lower bags into boiling water, cooking up to three at once. Using tongs and a large spoon, gently turn and squeeze bags until eggs are firm throughout, 5 to 7 minutes total. Do not let the bags touch the sides of the pot. With tongs, lift bags from water.
9. 9
   When cool enough to handle, open bags and pour eggs onto plates.