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Breakfast

Fried Eggs

Fried Eggs: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: David Benbennick, Public domain; https://commons.wikimedia.org/wiki/File:Fried_egg,_sunny_side_up.jpg; . Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Fried Eggs
Serves: 1
Difficulty: Medium

Ingredients

  • •2 teaspoons butter or olive oil
  • •2–3 large eggs , depending on appetite
  • •Salt to taste
  • •Pepper to taste (optional)

Instructions

  1. 1Melt the butter in the pan over low to medium heat.
  2. 2Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color).
  3. 3Using the spatula, flip the eggs over and allow to cook 10 seconds for over-easy, 30 seconds for over-medium, or up to 1 minute for over-hard.
  4. 4Add salt and pepper to taste, and serve.

Camp tips

  • • Sunny side-up fried egg It often considered a cardinal sin to allow the yolk of an egg to break (although some prefer fried eggs with broken yolks). If the cook ensures that the eggs are fresh the yolks will be more 'pert', and less liable to break.
  • • For sunny side-up eggs, do not flip the eggs -- see Cookbook:Fried Eggs (Olive Oil-basted) . Use a slightly lower heat, and cover the pan with a lid for some of the cooking period. An ideal sunny side-up has a runny yolk, but the white should be cooked.
  • • Uncooked egg white (often called jelly) is normally unwanted and less-preferred than a partially cooked yolk, so err on the side of overcooking rather than undercooking the eggs.
  • • For a richer taste, try sprinkling the egg with grated Parmesan or freshly-chopped basil and chives .
  • • When frying eggs for sandwiches , rolls or wraps , it is often a good idea to break the yolks. This increases the coverage of yolk so that every bite gets some yolk, and it prevents uncooked yolk dripping out.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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