Intro: Campfire Boiled Eggs
It seems as though there are a million 'perfect' ways to boil an egg out there.......well, here is one more! This method even includes fun and entertainment!
You will need:
Campfire that has burned down enough that there are hot coals
Three wax coated drinking cups (do not use styrofoam)
Water - any kind will do - tap, stream, lake, river - whatever you can find!
I have included a tangy caper deviled egg recipe if you choose to dress up your eggs a bit! However, I know many folks who like to just sprinkle the boiled eggs with salt and eat them as soon as they are cool enough to eat!
Step 1: Gather Supplies and Boil
Once you have a campfire that has burned down a bit and has hot coals you are ready to start.
Place one egg in each wax coated cup. Fill with water until cup is full. Using tongs place cups in the fire - on a log or directly on the hot coals. Which ever is easiest.
Once water starts to boil check your watch and let boil for 10 minutes. The tops of the cups will catch on fire and burn away. This is fine. Some of the water will evaporate from the heat. This is okay too. Don't worry and do not pull the cups out prior to 10 minutes passing.
You can see from my pictures that the cups almost entirely burn away. I also took some pics with the flash so you can see the water actually boiling. It almost looks more like it is foaming. The boil is really small.
Using tongs remove cups from the fire and let eggs cool.
Step 2: Crack Eggs
Eggs will be stained with wax and ashes from the fire and the cups.
Once eggs are completely cool crack out of the shells. Cut the eggs in half to reveal a perfectly cooked campfire boiled egg!
Step 3: Tangy Caper Deviled Eggs
Tangy Caper Deviled Eggs
3 eggs yolks
3-4 T. sour cream
1 t. finely chopped capers
1 1/2 t. fresh chopped chives
1/4 t. apple cider vinegar
salt to taste
3 T. panko bread crumbs
12 whole capers
18 - 1 inch pieces fresh cut chives
In a small mixing bowl stir egg yolks, sour cream and vinegar until creamy. Add capers, chives and salt. Stir to combine. Set aside.
Step 4: Toast Capers & Panko
In a small saute pan heat 1/2 t. oil over medium high heat. Pat capers dry with a paper towel to remove any outside moisture. Saute until lightly crispy. Drain on a paper towel and set aside.
In the same pan add panko (there will be enough oil left over in the pan from the capers, don't add any more) and saute until golden brown. Remove from pan and set aside.
Step 5: Assemble
In each egg white half spoon in enough yolk mixture to fill each hole - heaping slightly. Sprinkle liberally with toasted panko, top with two capers and a few pieces of cut fresh chives!