Thursday, December 22, 2011

Omelet In A Bag

I heard about making omelets in baggies several years ago. We made them a couple of times & then, like so many good ideas & recipes I have, I forgot about it. I was thinking about making omelets the other day & this technique came to mind again. It works great & is a wonderful way for the whole family to get to sit down to breakfast together & everyone's eggs still be hot. (Let's be honest, most of us moms have cold eggs by the time we get seated & ready to eat!) It's also great for when everyone can't agree on what add-ins they want in their omelet. With this method, each omelet is custom made for each person :) 

The idea & whole process is all over the internet (including a clip on the Rachel Ray Show, a Paula Deen version & how-to videos on several sites).  I'm recording it here for me & so that it'll be included in my collection for LiviGirl. 

Photo from Food Network  
Omelet In A Bag

2-3 eggs (depending on how hungry you are :)
salt, pepper, milk
add-ins (cheese, ham, mushrooms, veggies, onions, bacon, salsa, etc. - whatever you like in your omelet...*Note* meats should be precooked)

BRAND NAME quart size baggies. Both ZipLoc & Hefty would work fine, but many store brands are just not high enough quality or thick enough plastic to work. I prefer the kind that zip or slide shut for this recipe. 

Take a sharpie or other permanent marker & label each bag with its owner's name. Then, break 2-3 eggs in each baggie, add salt & pepper to taste & I also added a dash of milk because I usually add a dash to my scrambled eggs. It's purely a personal preference. Throw in the add-ins each person wants, seal up baggie (be sure to get the extra air out). Knead baggie to "beat" eggs & mix all the ingredients. 

*Note* I've read several places where people find the above step easier if you put the baggie in a mug or cup & roll the top down over the sides of the mug/cup while filling so that the baggie doesn't fall over. Sounds like a good idea to me!

Use a large stock pot so that the baggies can freely move about in the water. Bring water to a rolling boil. Then turn temperature down to a simmer & drop sealed (extra air removed) baggies into the boiling water. 

I've seen instructions that say boil for as little as 7 minutes & as long as 15 minutes. As a general rule, I boil 13 minutes for 2 egg omelet, 15 minutes for 3 egg omelet.  

Use tongs to lift baggies from water. Lay on a paper towel for a few seconds, then open baggie & roll omelet on to each person's plate. 

*Disclaimer* Some people have a great aversion to eating anything heated in plastic. disputes this claim here. Some schools of thought think that by simply turning down the heat & simmering the bags you can prevent the negative aspects of cooking your food in plastic. I'm of the mindset that a large percentage of us still heat in "tupperware" or "gladware" & this is really no different. In fact, IMO, it's probably much healthier than many of the restaurants we're willing to go out to & eat breakfast. Regardless, if you have a problem with cooking in plastic, then this is obviously NOT the method for you.


  1. I have wanted to try this, and never have! Might be trying this week while Lucas is home.

  2. I have made this recipe several times and it's great!!!!