*Making Mountain House Scrambled Eggs And Bacon*
While organizing my pantry, I found a #10 can of Eggs and Bacon by Mountain House that had a small dent. Based on Rubie recommendations I opened it. Got the "ssshhh" sound I needed so I made some:
STEP ONE: Pour out 2/3 cup of dehydrated eggs and bacon:
STEP TWO: Boil 1/2 cup of water in a saucepan:
STEP THREE: Add eggs to boiling water:
STEP FOUR: Cover and wait 10 minutes:
STEP FIVE: Eat, eat, eat!
REVIEW: I was surprised that I really liked the taste - I would eat these on a regular basis even if the world didn't go to heck in a hand basket. One thing I didn't expect is that they are very, very moist; The second time made them I tried putting them back on the heat to see if the eggs would absorb some of the extra moisture. They didn't but they were still very edible.
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