OXO Good Grips Egg Beater

[Corey]

I bought one of these a few months ago to try out at home to see if I want to use it for camping.
I have an old manual egg beater that is from around 1960 or so that was my mothers, and I have used it for years.

This Oxo one though works way better, and Amazon just got them back in stock again, so I am ordering another one right now for my chuckbox.

OXO Good Grips Egg Beater

I have a whip in my chuckbox and a bigger one for home use, but I swear the eggs turn out better using a good beater such as this Oxo one.

Here is some info from Oxo's site too.
http://www.oxo.com/p-1113-egg-beater.aspx
Video at the link above.

If you are in the market for a good egg beater for camping, give it a try.

 

[Wiley]

I bought this for camping as well, it breaks down fairly well and seems like it will last. I haven't used it much yet so can't add too much. Williams-Somona carries them if you have one around you can avoid the shipping.

 

[FLYFISHEXPERT]

Okay guys, lets see some pictures of them in use!!

 

[RU55ELL]

I have found that this beats eggs well, costs less and takes up less space.

 

[4RunAmok]

http://www.blenderbottle.com/ works for me, I dig this because I can just crack eggs into it before leaving on the trip, and throw it in the cooler, and shake it up when I'm ready, use what I need each day, and keep the rest in the cooler.

 

[TangoBlue]

That which does not kill us makes us stronger...

http://www.blenderbottle.com/ works for me, I dig this because I can just crack eggs into it before leaving on the trip, and throw it in the cooler, and shake it up when I'm ready, use what I need each day, and keep the rest in the cooler.

That's a novel idea but risky - aren't you concerned about bacterial growth? :Wow1:

Salmonella is a very real possibility for eggs outside of their very sanitary shell. Egg products must be kept at least below 40 degrees at all times and used within a few days and raw eggs brought along for camping should be kept in their shell - period - and used immediately.

I'm not making this up... the egg industry, CDC, and my mom agree. You do what you want but I'm a health care professional and I strongly discourage this practice, if that makes any difference. I've seen the results of this practice and it can be deadly serious in some individuals.

With this practice you risk some serious intestinal discomfort within 12-72 hours... unless you enjoy squatting in the great outdoors on a frequent basis. Step back from the blender-bottle buddy!

 

[Honu]

is this true for pasteurized eggs also ?

I always used to crack in a container and use later
these days our fridge is big enough easy to put in container and put in a zip lock first just in case so we do the egg in shell these days
curious as I know some like the egg in a carton products also ? which we have used a few times and seemed fine for scrambled eggs etc..

I use a fork also and just eggs cook low heat nice and creamy folding going for the rich curd look style
also often I like them lightly beaten mottled kinda thing

hmmmm might go make a omelet
smoked gouda and bacon yummmmy

That's a novel idea but risky - aren't you concerned about bacterial growth? :Wow1:

Salmonella is a very real possibility for eggs outside of their very sanitary shell. Egg products must be kept at least below 40 degrees at all times and used within a few days and raw eggs brought along for camping should be kept in their shell - period - and used immediately.

I'm not making this up... the egg industry, CDC, and my mom agree. You do what you want but I'm a health care professional and I strongly discourage this practice, if that makes any difference. I've seen the results of this practice and it can be deadly serious in some individuals.

With this practice you risk some serious intestinal discomfort within 12-72 hours... unless you enjoy squatting in the great outdoors on a frequent basis. Step back from the blender-bottle buddy!

 

[TangoBlue]

is this true for pasteurized eggs also ?

I always used to crack in a container and use later
these days our fridge is big enough easy to put in container and put in a zip lock first just in case so we do the egg in shell these days
curious as I know some like the egg in a carton products also ? which we have used a few times and seemed fine for scrambled eggs etc..

I use a fork also and just eggs cook low heat nice and creamy folding going for the rich curd look style
also often I like them lightly beaten mottled kinda thing

hmmmm might go make a omelet
smoked gouda and bacon yummmmy

Yes; pasteurization only brings the temperature up to a certain point for a specified period but does not bring the temp up to that which would completely eliminate pathogens.

Attached is a web site that should answer your questions regarding egg products... http://www.fsis.usda.gov/factsheets/egg_products_and_food_safety/index.asp

 

[Honu]

thanks

 

[4RunAmok]

I had not considered it until now...

We do have a couple of those bright yellow egg holders (what we've used the last couple times out camping) and used the blender bottle on site, rather than transport the eggs inside the bottle.

Wouldn't thoroughly cooking the eggs eliminate the pathogens anyway?

 

[TangoBlue]

I had not considered it until now...

Wouldn't thoroughly cooking the eggs eliminate the pathogens anyway?

When the protein in the egg changes from a liquid to a solid, the egg is cooked adequately to kill pathogens.

Food handling safety is no joke in the field. We plan for trips, spare fluids and parts for our vehicles, extra clothes for changing weather conditions, first aid kits, but I often see a lot of shortcuts in food handling, and cooking and cleaning afterwards, when "over-landing." "That which does not kill us, only makes us stronger," does not always apply.

"Salmonella, a foodborne pathogen that can lead to salmonellosis — an infection in humans that causes diarrhea, fever and stomach cramps, and, in severe cases, can spread from the intestines to the bloodstream."

"Unlike other foodborne illnesses, not only has the rate of salmonella infections failed to decline in the last 15 years, it’s actually gone up recently by 10 percent, sickening more than a million Americans a year. The Centers for Disease Control and Prevention has called for strong and specific actions to address the problem."

"Salmonella is found in a range of food products, including meat, produce and eggs. Chicken is the single biggest source of infection among cases where a food has been identified, causing about 220,000 illnesses, 4,000 hospital stays and at least 80 deaths annually in the U.S., according to an analysis of CDC data by the Emerging Pathogens Institute at the University of Florida."

 

[Corey]

Picked up some wasabi colored silicone bowls which will do for whipping the eggs with the Oxo beater, and also for dipping the bread into for French toast.

New Corelle dished too
Getting rid of using the old blue enameled steel plate/bowls.

I also keep the eggs whole in a carton in the ARB fridge when camping.
I have one of those red plastic backpacking containers for the eggs, but I find they jiggle around to much in them, even with jumbo eggs (only size I buy) in it.
I never crack them until it is time to cook them.

 

[TangoBlue]

Uhh, excuse me Corey... can we please stay off-topic here in your thread? Thank you.

 

[Corey]

Uhh, excuse me Corey... can we please stay off-topic here in your thread? Thank you.

But...there be an Oxo egg beater in that thar pic :sombrero:

 

[TangoBlue]

^ lol!