Boiling water is limited to 210 degrees Fahrenheit and thus cannot “burn” food that is cooked in it. It’s best to use a thicker plastic material as a container so a freezer bag works best. An added advantage is that having a transparent material allows you to monitor the eggs while they’re cooking. As usual, room temperature food elements cook quicker than when they’re frozen. Knowing these simple facts allow you to be both efficient in cooking and creative in your cuisine.

Eggs alone taste great but you can “take it up a notch” and create a gourmet omelet by scrambling the eggs and adding onions, bell peppers, sausage and more. Simply add the elements into a plastic bag, press out excess air and close the seal. You can hold the top of the bag by hand and submerge the bottom into boiling water for about 4 minutes or so. If the bag seems too hot to handle, you can use a stick to poke just under the seal and suspend it over the boiling water.

Although you can eat straight out of the bag after it cools a little, I prefer using a spoon, so don’t forget to bring one along when you try this at your next camp-out.