Pan Eggs with Shiitake and Carrot
A Thai skillet-egg breakfast rebuilt from powder, dried mushroom, and one splash of oil.
- calories
- 470
- weight
- 3.2 oz
- cal / oz
- 147
- protein
- 24 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 180 ml boiled
- 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
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Car camping
- Basecamp
- Bikepacking
- Vegetarian
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole egg powder | 1/4 cup | reconstitutes to about 2 eggs |
|---|---|---|
| Dried shiitake or king oyster mushroom | 1/3 cup | sliced thin at home, not whole caps |
| Dried diced carrot | 2 tbsp | |
| Dried scallion | 1 tbsp | |
| Mushroom soy sauce powder or bouillon | 1 tsp | liquid mushroom sauce also works in a dropper bottle |
| White pepper | 1/4 tsp | white, not black, it is most of the flavor |
| Olive oil | 1 tbsp | |
| Salt | a pinch |
Method
- Put the mushroom, carrot, and scallion in the pot with 120 ml of water. Bring it to a boil, then cut the heat and let it sit five minutes with the lid on.
- While that soaks, stir the egg powder into 60 ml of cold or cool water in your mug or a bag. Work out the lumps now. They will not disappear later.
- Drain off any standing water from the vegetables so the eggs are not swimming. Set the pot back on low heat and add the oil.
- Pour in the egg mixture and stir constantly. Low flame, moving spoon. Egg powder scorches faster than fresh egg does.
- Kill the heat while it still looks slightly wet. Stir in the mushroom powder, white pepper, and salt, and let the residual heat finish it.
Thai skillet eggs are usually a fresh-pan dish: whole eggs cracked over vegetables in a small hot pan. Nothing about that survives a pack, so this version does the work in reverse. The vegetables rehydrate first in a measured amount of water, the water gets poured off, and the eggs go in last as a slurry. Dumping powder into a wet pot gives you mushroom soup with egg in it.
White pepper and the mushroom seasoning are carrying the whole dish, so do not economize on them. Both go in after the heat is off, since white pepper turns flat and dusty when it fries. The oil is not optional either. Powdered egg is lean and it sticks to a titanium pot without something between it and the metal.
Packing
Mushroom, carrot, scallion, seasoning, and pepper go in one bag. Egg powder rides in its own bag so it stays dry and gets mixed separately.
Variations
- A crumbled ramen block or a handful of instant potato flakes turns it into a full dinner.
- Dried firm tofu cubes soaked with the vegetables push protein past 30 g.
- A packet of chili crisp or a shake of dried chili covers the heat the original leaves out.
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