Low heat and a non-stick pan are your best friends.

Yes, you can—just keep the flame low, stir constantly, and use a decent non-stick pan.

Camping stoves run way hotter than your kitchen stove, especially on high. Problem is, eggs cook fast and burn even faster. The trick is to treat that little burner like a gentle simmer. Start with the flame on the lowest setting—if your stove has a simmer ring or a heat diffuser, use it. Let the pan warm up slowly for a minute before adding butter or oil.

Non-stick makes life a lot easier. If you have a cast iron or stainless pan, you need even more fat and constant attention. Whisk your eggs with a splash of milk or water before they hit the pan. Then pour them in and keep moving—stir with a silicone spatula, push the cooked parts toward the center, tilt the pan to let raw egg fill the gaps. Lift the pan off the flame every 20-30 seconds to control the heat. You want creamy curds, not brown crust.

And don’t forget: carry-over cooking. Pull them off when they’re still a bit wet—they’ll finish cooking from the residual heat.

Camping eggs are worth the