Hi fellow preppers, I make these overcooked scrambled eggs and remove a lot of moisture out and when I reheat them I still have some water that eeks out.
I also add Cheese, Chipotle Sauce and Beans to the burritos. The only things I add to the eggs before scrambling them is salt, turmeric and asafoetida. I use Mission Burrito Wraps, the big ones.
Can you please suggest me on what I can do to improve.
Thank You!
by Valay_17
5 Comments
I blended in cottage cheese into mine which helped a bit
Wrapping the warm egg in the tortilla then shoving into the freezer causes moisture to condensate on the inside of the foil and inside of the tortilla, which then freezes and thaws during the reheat. Let the eggs cool on a plate for 20-30 minutes before assembling the burrito and freezing. Or you can spread the eggs on a plate and stick in the fridge uncovered for 15 minutes.
Let the mixture cool entirely and perhaps reduce the amount of sauce you use with this batch. Also, refrigerate the meat mixture before wrapping, but not before it’s completely cooled.
I’m assuming you will cook in oven or something other than the microwave. Burritos are one of the three breakfasts I have been making for years. I have a method that works for me.
##How I prep for freezing if this part is what you’re most curious about.
I keep all ingredients separate after I cook them. I let them cool in the fridge for a half hour then I move them to another container with a paper towel on top to collect moisture and let them cool overnight. Any fresh veggies go in the fridge as well after they are cut. Then I make the burrito the next morning. I Saran Wrap then foil wrap them.
##My ingredients
* I cook the eggs plain only because I like eggs plain. I don’t over do the cooking of the eggs trying to dry them out.
* I like sausage or deer meat if I got it. I don’t use a lot of sausage because I watch the amount of sodium.
* I use black beans. I rinse them, dry them, and let them cool in the fridge with the other ingredients.
* The cheese I add is string cheese when I wrap them and do my best so it’s in the center.
* I like rice in mine. I have a grain blend I use a lot. It’s equal brown rice, black rice, red quinoa, wild rice. I cook them together with Tumuric, smoked paprika, garlic, oregano, and cilantro. This mixture I like comes out to a really good texture and when you chill and freeze this it reheats well adding extra moisture.
When I roll them the meat goes first, then eggs, and veggies like bell peppers, corn or what ever, then string cheese and last is rice. This way the rice is on the bottom when you roll and cook. If any moisture cooks up the rice grabs most of it.
I don’t add sauce when i freeze them.
Let everything cool before you build the burritos.