Ova easy Freezer bag Cooked

[David D]

Has anyone had any luck using Ova Easy Crystals in their freezer bag cooking say with 3oz ramen in a cozy?

The eggs are great but the clean up cooking in pot not so much.  The 3rd option is to poach the eggs in bag separately using extra fuel.

I should just try this but hoping someone beat me to the punch!

[David Hartley]

Never heard of this product – but it looks interesting. Always looking for new trail food ideas. I wonder how this stuff with some added shelf stable bacon and freeze dried cheddar cheese would be freezer bag style? If I can order a small quantity (single 2 oz or 4.5 oz pouch) I might give it a try. Packit Gourmet sells freeze dried cheddar cheese.

Looking at the instructions – they want you to mix with cold water to start. I wonder if it would congeal and not properly re-hydrate if just adding hot or boiling water.

[Matthew / BPL]

it sounds like you have seen these or something like them but just in case: https://packitgourmet.com/boilable-bags/

[Sarah Kirkconnell]

They are freeze-dried eggs, so mix with cold water. They cook quickly. Eggs like this are usually freeze-dried raw. (Mountain House eggs are cooked then FD)

Yes, you can cook them in a bag, however I highly suggest you use a thicker bag, such as a Food Vac bag. These are rated to be submerged in hot water.

[David D]

I wrote the company that makes the Ova Easy eggs (Nutriom) and they replied that a hot soak cook method is safe even if the consistency may not win any Top Chef awards:

“The liquid eggs we buy to dry are pasteurized, so they can be eaten without being cooked, like in a smoothie or cooked, boiled, fried, baked or microwaved.”

I tried them in a Wallabye mylar bag and cozy, hot soaked in boiled water for 15 mins with Ramen, bacon bit and spices.   Worked like a charm: some fluffy egg bits scattered but mostly turned into a creamy sauce:

Clean up was order of magnitude easier than the usual camp pot.  Success!

On the topic of freezer bag safety, almost all are high or low density polyethylene, but different manufacturing methods and/or compositions seem to make some safe for use in boiling water, others not. I’ll start a separate thread on this because it’s an important topic that hours of on line investigating haven’t led to any firm conclusions on, which I’m really surprised by given these have been used for trail meals for a long time.

 

[Bruce Tolley]

Looks yummy.  Thx for tracking this info down.

[Sarah Kirkconnell]

It’s the thickness of the polypropylene bag that matters IF you submerge it into water. As well, you don’t want it to touch the hot metal dry (cause the metal is HOT). If you are adding water into a bag, that is different. Otherwise, the bags are all the same base ingredient – just different thickness. Trust me here….it was talked about a LOT back in the BPA days when people thought freezer bags had hardeners in them *which is what BPA was.

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