Spam and Egg Scramble
Canned pork, dried egg, and onion in one skillet. A car-camp breakfast that keeps without a cooler.
- calories
- 330
- weight
- 3.5 oz
- cal / oz
- 94
- protein
- 21 g
- serves
- 6, scales
- prep
- 10 min
- cook
- 15 min
- total time
- 25 min
- water
- 300 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
- Campfire coals
- Grill grate
- Liquid fuel
- Canister stove
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Canned pork luncheon meat | 1 can (12 oz) | diced small so it crisps |
|---|---|---|
| Dried onion flakes | 1/3 cup | or one fresh onion on day one |
| Powdered whole egg | 1 cup | reconstitutes to about 8 eggs |
| Water | 1 1/4 cups | for the eggs |
| Butter or oil | 1 tsp | |
| Salt and pepper | to taste |
Method
- Stir the egg powder into 1 1/4 cups of cold water in a bottle or bowl. Let it sit ten minutes while you cut the meat. Lumps go away on their own.
- Cover the onion flakes with a splash of water in a cup so they soften.
- Set the skillet over the fire or stove, melt the butter, and add the diced meat. Leave it alone until the bottom face browns, then turn it.
- Drain the onions and add them. Cook until the edges color, three or four minutes.
- Pour in the egg. Push it around slowly with a spatula, off direct flame if the pan is running hot, until it sets but still looks wet.
- Salt and pepper at the end. The canned meat is already salty, so taste first.
The original is a cooler recipe: fresh eggs, a fresh onion, a can of meat. Only one of those three survives a warm car for three days, so the eggs became powder and the onion became flakes. The canned meat was already the shelf-stable part and needed no help.
Crisping the meat before the egg goes in matters more than it sounds. Rendered fat coats the pan, which keeps powdered egg from welding itself to the metal, and the browned edges give the scramble the only texture contrast it has. Reconstituted egg sets faster than fresh, so pull it while it still looks underdone.
Packing
Egg powder and onion flakes go in a screw-top jar together if you want, but keep the water measurement written on the lid. The can needs no protection and no cooler.
Variations
- A handful of dried bell pepper with the onions.
- Hot sauce or a spoonful of salsa stirred in at the end.
- Roll it into corn tortillas if you want it portable.
https://camprecipes.com/classic-recipes/spam-eggs