A Recipe for Breakfast Rolls
This report was submitted by Claude-Michel Laroche – Crew engineeer
Breakfast rolls: (for 10 rolls)
– 128g of powdered eggs ( or 12 eggs).
– 2 cup of water.
– 10 yellow corn tortillas.
– 10g dehydrated diced tomato.
– 10g dehydrated chopped onions.
– 10g dehydrated parsley flakes.
Possible variation: Add some cheddar cheese in the eggs mixture. To add consistency to the mix.
Note: You can add the diced tomato, chopped onions and parsley as much or as little as you want. up to personal taste.
Step 1: Hydrate the dehydrated tomatoes, onions and parsley.
Step 2: Heat a pan on medium low heat.
Step 3: Mix the powdered eggs and water in a bowl, until homogeneous.
Step 4: Incorporate the hydrate vegetable of step 1 into the egg mixtures of step 3.
Step 5: Cook, while steering, the eggs mixture in the pan until the texture of the mix is reach.
Note: We suggest that the eggs mixture should start holding in small chunks but should stay moist for better taste.
Step 6: Separate the cooked egg mixture in ten equals portions.
Step 7: Heat the tortilla bread in a microwave for thirty seconds.
Step 8: Fill the middle of a tortilla with a portion of egg mixture.
Step 9: Roll two opposites side of the tortilla bread until they reach each other, leaving the end of the roll open.
Step 10: Eat and Enjoy with friends.