Buying backpacking eggs from the store is one of the hardest things to bring myself to do when preparing for a backpacking trip. So… I decided to experiment with making my own!

Here is how I did it.

First, you need a food dehydrator with some sort of try to not allow the eggs to fall through.

Here we go.

• I scrambled 1 dozen eggs. I found that this amount fits perfectly on the food dehydrator try. It’s also a good amount of eggs to fill a 1 quart baggie.

• Cooking the eggs: I used a ceramic pan that did not require the use of any oils or butter. Adding oil or butter to the eggs will greatly diminish the shelf life and cause your dehydrated eggs to go rancid faster. Along with oils, milk and cheese should not be added either. I did add salt and pepper so not to worry about seasonings while backpacking.

• When fully cooked, place on the food dehydrator tray.

• Dehydrate for about 6 hours at 145 degrees. (I rotated the eggs after 3 hours to ensure both sides where dehydrating evenly.

• Remove from the dehydrator and store in a freezer style quart size zip baggie.

To reconstitute the eggs

• Use 2 tablespoons how water. I’m planning on placing the boiling water directly into the freezer baggie.