Backcountry Steak and Eggs
Rehydrated jerky scrambled with powdered eggs. A trail adaptation of the camp breakfast classic.
- calories
- 600
- weight
- 3.1 oz
- cal / oz
- 194
- protein
- 38 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 5 min
- total time
- 7 min
- water
- 60 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Canister stove
- Backpacking
- Basecamp
- Gluten free
- Dairy free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Beef jerky | 2 oz | torn into small pieces |
|---|---|---|
| Powdered eggs | 2.5 tbsp | equivalent to 3-4 whole eggs |
| Water | 1/4 cup | cold, for reconstituting eggs |
| Vegetable oil | 1 tbsp | |
| Garlic powder | 1/4 teaspoon | |
| Dried tarragon | 1/2 teaspoon | |
| Salt and pepper | to taste |
Method
- Whisk powdered eggs with 1/4 cup cold water until smooth. Let sit for 30 seconds.
- Heat oil in your skillet over medium-high heat.
- Add jerky pieces and cook, stirring occasionally, for 1-2 minutes until slightly softened.
- Pour in the egg mixture and stir constantly.
- When the eggs start to set, continue stirring to create a scramble, another 2-3 minutes.
- Season with garlic powder, tarragon, salt, and pepper. Serve when eggs are set but still moist.
Steak and eggs is a reliable breakfast because it’s protein in multiple forms. Fresh steak needs refrigeration, so jerky substitutes. It’s shelf-stable, needs no prep, and softens quickly in a hot pan. Powdered eggs reconstitute into proper scrambled eggs—fluffier than they sound—and cook faster than any real prep would allow.
The tarragon is the original recipe’s connection to béarnaise, the traditional steak sauce. On trail, you skip the fussy emulsion and just add dried herb. This isn’t fancy plating; it’s a jerky scramble that delivers 38 grams of protein in one pot in five minutes.
Packing
Jerky and powdered eggs in separate bags. Oil in a small dropper bottle. Spices premixed if desired.
Variations
- Stir in a handful of dehydrated mushrooms or onions in step 2 for added umami.
- A pinch of smoked paprika replaces the tarragon for a deeper flavor.
https://www.lodgecastiron.com/blogs/recipe/cast-iron-steak-and-eggs