Omelet in a Bag
Omelet in a Bag
How would you like to be able to cook an omelet and have next to zero cleanup? I know I sure prefer it this way, that is why I make Zip-lock Baggie Omelets.
When you cook an egg in a bag, it’s very neat, and it avoids the all-important clean up. The omelets can be mixed ahead and stored in Ziploc®-type plastic bags in your refrigerator for several days. When you are ready for them just, drop the pouched eggs and fixings in boiling water and . . . wha-la, you have omelets in a bag without the mess.
Ingredients:
- 2 or 3 large eggs
- Bacon bits, cheese, veggies, or other omelet goodies, whatever you desire (if you have dehydrated green or reg peppers or ham, be sure to hydrate them first).
- Pepper and salt to taste (If you use cheese or bacon, do not add as much salt since the ingredients are salty.)
Directions:
1. Bring a large pan of water to a roiling boil.
2. If using items from your food storage such as dehydrated or freeze-dried tomatoes be sure to hydrate them before adding them to the eggs.
3. Put all the ingredients into a sandwich-sized Ziploc®-type plastic bag. Make sure the seal is tight and as much air as possible is removed. Use your hand to mix the ingredients together.
4. Carefully place the plastic bag in the boiling water. Let it boil for 5-10 minutes or until the omelet is nearly set. If you overcook it, it will be rubbery. Cooking time will vary depending on the size of the omelet, the altitude, and the size of the pan. The omelet will continue to cook in the bag once it is removed from the water so remove the bag when the center of the omelet is not quite firm.
5. Remove the omelet from the bag and serve.
Note #1: The steam in the plastic bag will make it balloon and look like it may burst. In our experience, it won’t.
Note #2: With a little coaxing, the bag will lie flat in the water as it heats. You will not need to turn the bag over.
Note #3: Make sure that you keep the omelet mix cold. Without being in their protective shells, eggs will not keep as long. When you cook the eggs, they should get hot enough to kill bacteria-but be on the safe side and keep your eggs cold anyway.
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