Trashed Eggs
This uses up any leftover meat, potatoes and veggies while camping so we avoid throwing those leftovers in the "trash". I cook it right up in a cast iron dutch oven over the fire while the coffee's perking right next to it, but this can be done anywhere (grill, stove...)
This uses up any leftover meat, potatoes and veggies while camping so we avoid throwing those leftovers in the "trash". I cook it right up in a cast iron dutch oven over the fire while the coffee's perking right next to it, but this can be done anywhere (grill, stove...)
- 1 medium onion chopped
- 4 previously cooked burgers diced (any leftover meat works)
- 1 cup leftover vegetables (carrots green beans, corn, mushrooms, etc)
- 0.5 green bell pepper chopped
- 2 cups cooked potatoes diced (i use salt potatoes)
- 6 large eggs
- 0.25 cup milk
- salt pepper and garlic powder to taste
- 0.5 cup cheddar cheese shredded
- 0.5 stick of butter or margarine
- Carbohydrate 35.31505 g
- Cholesterol 1283.83125 mg
- Fat 34.7900625 g
- Fiber 5.07437495678663 g
- Protein 45.34085 g
- Saturated Fat 12.3340475 g
- Serving Size 1 1 Serving (378g)
- Sodium 571.7855 mg
- Sugar 30.2406750432134 g
- Trans Fat 5.37594624999999 g
- Calories 635 calories
Step-by-step
- Melt butter in pan of choice, sautee onion and peppers until tender.
- Toss in potatoes and veggies, cook until potatoes are brown.
- Add meat, heat through.
- Whisk eggs, milk, salt, pepper and garlic together and pour over meat mixture.
- Stir constantly until eggs are soft cooked.
- Remove from fire.
- Sprinkle cheese over entire thing, cover until melted and serve hot!
Replacing the dairy milk with heavy cream shifts the moisture profile entirely, introducing additional milk fat that coats the proteins and prevents rubbery coagulation during rapid heating. Mastering this style of skillet dish requires understanding how mass and surface area interact when scaling quantities up or down.
Scaling Volume and Pan Capacity
Doubling this mixture demands a wider vessel rather than a deeper one to maintain optimal evaporation rates. Four eggs require a standard 10-inch skillet to spread the liquid thinly enough for rapid moisture release. Stacking a double batch in the same pan traps steam beneath the surface, resulting in water pooling and water-logged potatoes instead of the desired browning. Maintain a ratio of roughly one large egg per quarter-cup of diced starch to preserve structural integrity. Pre-heating cast iron for five minutes before adding butter ensures the metal reaches a stable 350 degrees Fahrenheit, preventing the starches from sticking during the initial searing phase.Fresh Versus Prepared Components
Utilizing raw vegetables instead of previously cooked leftovers alters thermal timing significantly because fresh produce releases free water as cell walls break down. Raw bell peppers and onions must sweat for at least eight minutes to drive off excess moisture before starch enters the pan. Cooked potatoes contain retrograded starches that resist breaking apart, whereas raw potatoes require a covered steeping step to soften their interior before the exterior can crisp. Fold shredded cheddar into the residual heat off the burner rather than over direct flame to prevent the milk solids from separating into greasy oil slicks.
