Lox Scramble
Powdered eggs, cream cheese powder, and a pouch of salmon. A bagel shop breakfast with the bagel left at home.
- calories
- 470
- weight
- 3.8 oz
- cal / oz
- 124
- protein
- 32 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 6 min
- total time
- 9 min
- water
- 120 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
- Canister stove
- Liquid fuel
- Backpacking
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Powdered whole egg | 1/3 cup | equal to about 3 eggs |
|---|---|---|
| Cream cheese powder | 1 tbsp | stands in for cream cheese and heavy cream |
| Everything bagel seasoning | 1 tsp | |
| Salt and pepper | 1/4 tsp each | |
| Olive oil | 1 tbsp | replaces the butter, carried in a dropper bottle |
| Pouched smoked salmon | 1 oz | shelf-stable pouch, not refrigerated lox |
| Capers | 1 tsp | drained and sealed in a small bag |
| Dried minced onion | 1 tsp |
Method
- Put the capers and dried onion in your cup with a splash of cold water. Leave them while you cook.
- Whisk 120 ml of cold water into the egg powder, cream cheese powder, seasoning, salt, and pepper. Let it sit two minutes so the powder hydrates. Lumps now mean lumps later.
- Warm the pot over the lowest flame the stove will hold and add the oil.
- Pour in the egg mixture. Stir slowly and constantly for three to four minutes. Low heat is the whole game here.
- Tear the salmon in and fold it through for the last thirty seconds. Do not cook it hard.
- Off the heat, drain the capers and onion and scatter them over the top.
The original is a cast iron omelet built on fresh eggs, cream cheese, heavy cream, and cold-smoked salmon. Every one of those is a refrigerator problem. Powdered whole egg and cream cheese powder rehydrate into something close enough, olive oil replaces the butter without melting in your pack, and shelf-stable pouched salmon carries the smoke and salt that made the dish worth eating. Dried onion soaked for a few minutes gets most of the way to raw red onion.
Scrambled instead of folded, because a proper omelet needs a wide pan and a steady flame and you have neither. Keep the heat low. Reconstituted egg turns rubbery faster than the fresh kind, and once it squeaks against the spoon there is no fixing it.
Packing
Egg powder, cream cheese powder, seasoning, salt, and pepper go in one bag per breakfast. Capers ride in a doubled snack bag, drained, because caper brine finds a way out.
Variations
- Crushed rice crackers on top get you back the bagel crunch.
- A squeeze of lemon juice from a plastic tube cuts the fat if you have it.
- No salmon pouch means a foil packet of tuna, which is cheaper and heavier on protein.
https://www.lodgecastiron.com/blogs/recipe/lox-omelet