Yes, it's always nice to have fresh eggs while camping, but for the excursions that last more than a night or two, that just ain't going to happen. Try bringing along little bags of the yellow powder that lives atop your fridge in a huge Honeyville tin can. For one reason or another, I had never really considered the powdered egg, but I'm a sucker for a hot meal in the morning, and while oatmeal is one of life's great pleasures, it's been good to change up the morning routine. (Bring the Pocket Rocket.)Scared of them? No, of course not. Because they're not bad. At all. In fact, they're damn good. (Eggs whites are all hunky dory for breakfast before work, but before a long hike, I opt for the whole egg.) Does a body good-ish. And if you want to know how they're made, here's what Honeyville has to say:
Egg products are processed in sanitary facilities under rigorous inspection by the United States Department of Agriculture. The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells. Eggs are processed by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products. The liquid egg products is filtered, mixed, and then chilled prior to additional processing. This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product. From here the egg product is pasteurized. The law requires that all egg products distributed for consumption be pasteurized. This means they must be rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value. Dried egg products are powdered by spraying the liquid egg into a heated drying room. The powder is left in the drying room for a specified time to get the desired consistency.