Reddit reviews OvaEasy Dehydrated Egg Crystals – 4.5oz. (128g) Bag – Powdered Eggs Made From All-Natural Ingredients – Easy-To-Prepare Egg Powder – Dehydrated Food Perfect for Camping & Backpacking

> keep some of those UHT single serve packages on hand.

That's a good idea. We don't consume much milk, but it could be really useful to keep a bit stocked.

We've been experimenting a bit with these powdered eggs, which are way better than I remember powdered eggs being when I was a kid. They're a bit pricy, but get the job done for a supply chain disruption. Canned butter has also turned out to be surprisingly good.

Also: Spam and eggs on the trail is just about the most heavenly start to a day of heavy hiking.

Not having a dehydrator makes it tricky--maybe you can find one at a thrift store or borrow one from a friend? I did a 4 day trip on W30 last year and it wouldn't have been possible without the dehydrator. It would be a great investment if you're an avid backpacker.

[this]{http://meljoulwan.com/2009/02/22/my-favorite-chili-recipe/) chili is awesome as a freezer-bag meal. Also, any curry recipe (just make sure your veggies/meat are cut up into tiny bits, probably smaller than you'd usually do).

We also dehydrated our own snacks (jerky and banana chips, primarily) which is way more cost effective and earth-friendly than buying packaged stuff!

BUT...without a dedicated dehydrator, you can do some dehydrating in the oven (on lowest heat and cracked open with a wooden spoon or something). I've had sweet potatoes come out great this way. Maybe pair that with some compliant sausage, eggs and a hand full of nuts and call it a meal?

Good luck!

I use ova easy egg crystals which are the best tasting. For bacon I do precooked or bacon jerky. For freeze dried, I buy the big can of mountain house freeze dried chicken.

https://www.amazon.com/Mountain-House-Cooked-Diced-Chicken/dp/B000M8071M/ref=sr_1_3?s=sporting-goods&ie=UTF8&qid=1538405377&sr=1-3&keywords=mountain+house+freeze+dried+chicken&dpID=41Fab1rkCLL&preST=_SX300_QL70_&dpSrc=srch

https://www.amazon.com/gp/aw/d/B00408XID4/ref=sspa_mw_detail_4?ie=UTF8&psc=1

https://www.amazon.com/Oberto-All-Natural-Applewood-Smoked-Bacon/dp/B079WBC1FY/ref=sr_1_1_a_it?s=sporting-goods&ie=UTF8&qid=1538405428&sr=8-1&keywords=oberto+bacon+jerky&dpID=51oZ2omrBjL&preST=_SY300_QL70_&dpSrc=srch

Mmm fresh eggs sounds so good! For anyone that can't easily get farm fresh eggs, these egg crystals are a pretty good alternative.

-Beef Jerky that is low sugar

-Pouches instead of cans of tuna with packets of mayo.

-Powdered real eggs that you just add water http://www.amazon.com/Ova-Easy-Egg-Crystals-4-5/dp/B00408XID4?ie=UTF8&keywords=egg%20backpacking&qid=1463024966&ref_=sr_1_3_a_it&sr=8-3

-No sugar peanut butter or better yet, almond butter

-Nuts

-Spam

-Canned sausages

-Freeze dried backpacking meat like this beef but there is also chicken, salmon, etc http://www.backpackerspantry.com/products/freeze-dried-cooked-beef.html

I like to do extended canoe trips, 6-7 days. I bring roughly the exact same food as you with a few exceptions. Ova Easy Eggs are the best dried eggs you'll find, but if you're backpacking you probably don't have a fry pan.
I also fry ground beef, season it and then dehydrate it. Vaccum seal it. Re-hydrate it with a bouillon cub and some dried veggies for a nice soup!

Have a great trip!

If you care about weight, I would consider adapting your recipe, and stick with a reliable ultralight stove setup.

How about making some kick-ass fresh gefilte fish? Most people (including most American Jews) are familiar with canned gefilte fish, the kind Manischewitz sells in jars. That stuff is awful. It smells like catfood. The canned stuff has about as much to do with gefilte fish as canned chicken does with rotisserie chicken. Real, fresh gefilte fish is light, fluffy and wonderful.

The idea behind gefilte fish is to stretch your fish so you can feed more people; that should make it perfect for backpacking, when you don't know how much fish you'll actually get. Historically, it would have been made from carp or pike or some similar European freshwater fish, but trout and salmon make a lovely, light gefilte fish. I've never made it while backpacking, but upon reflection, it should work really well. It would be more prep than pan frying or roasting in the coals, but it should yield more reliably delicious results.

Matzo is the original backpacker's food, and eggs will travel just fine unrefrigerated if you aren't careless about how you pack them (there are also some good crystallized eggs, but I haven't used them for gefilte fish). Bring a piece of whole horseradish root and some garlic buttons, and ask your favorite pot-head friend where to find the smallest herb grinder you can. A little kosher salt and black pepper will round out the ingredients.

Carefully de-bone and skin the fish, and then put small pieces of the meat into a freezer bag. Use another freezer bag to pulverize some matzo (crumble with your hands, and then finish the job using a stick over a rock; you want something that looks like couscous or Grape Nuts, not flour). Add the matzo meal to the bag with the fish. Crack an egg or two in there, or add a few scoops of crystallized egg. Add your garlic paste, salt and pepper, and use your hands to squish it up into mush. Let it sit somewhere cool for a little while.

As you are cleaning your fish, set aside the heads, bones, spine and skin (but not the guts, unless you really know what you are doing, and you can identify which bits you can keep and how to separate them, and you want to impress all the grannies in the schtel). Put them in your cookpot, and give them a good boil with some garlic and salt. You can also cheat with a bouillon cube, but you did say "gourmet." Let it cool until you can pour it into a freezer bag, and then drain off the broth (you could also use a second pot to save time, but at the cost of bringing a second pot, or you could carefully spoon out the inedible bits). Discard the bones and such.

Bring the broth up to a boil. Form the mixed fish into balls about the size and shape of eggs, and carefully place them in the broth with a spoon. Boil until they are nice and firm, and then remove them and let them cool. While they cool, throw some egg noodles and dehydrated carrots into the broth, cook them until they're ready to eat, and enjoy.

Then, eat the cooled gefilte fish with salt, pepper and freshly ground horseradish, perhaps sliced onto some intact pieces of matzo.

I've found that all of these old Jewish recipes are deeply personal. I can give you the general idea, but you'll have to experiment. The ratio of fish to matzo to eggs is up to you. Some people also add some oil, or some fried minced onions. You can crumble the matzo into dust, or leave in some bigger pieces.

Trout fillets and whole trout are pretty inexpensive at the grocery store. I suggest experimenting at home before taking your Fiddler on the roof production on the road.

The general idea can be found in lots of cuisines. There are also Chinese and Thai fish balls, which are basically the same thing with different spices and binders. They all finish up by simply boiling, which should make them suitable for cooking with a canister stove.