Wowza! Boiling omelets in a bag really works.
I would never in a million years have thought of this idea. It pains me to admit that, but I am definitely not that creative.
This recipe from the family cookbook comes from Aunt Juana and it’s a keeper.
I love this fun idea for weekend brunch with a house full of guests or a holiday family breakfast. Nothing wrong with a little breakfast for dinner every once in awhile either. Eggs in any form make a perfectly acceptable and healthy meal and we eat them quite often in our house.
In fact, when I was cooking more often for more people I made frittatas frequently because of the nutritional value, the protein content and the convenience. I would make them just to have in the fridge and then when one of the kids needed quick dinner before practice, or speedy breakfast before rushing off for school the baked eggs with meat or veggies was the perfect meal.
Eggs are versatile and healthy and taste great too! 3 things I strive to combine in cooking for my family.
Here’s a great omelet in a bag idea! Make up a few extra and pack them for a picnic lunch or hike for the following day. What a great high protein low-cal lunch on the go.
Two important things I discovered when making these for the family. While I was watching the omelets cook, I could not leave the bags alone and would move them (I only 2 bags in my pot) around and turn over to try to be sure they were cooking evenly. More than once I got the plastic too close to a very hot part of my pot and burned holes through the plastic bag.
Which leads me to emphasize 2 very important lessons I learned while making the omelets.
Lesson 1: Leave the bags alone in the pot and they will turn out perfect after 13 minutes.
During my first trial I was boiling just 1 omelet in a bag in a large pot and watching it closely the entire time. About halfway through it appeared firm and nicely cooked on the outside and I had been flipping the bag back and forth to ensure even cooking. Thinking the omelet was done, I removed it from the pot and rolled it onto my plate and watched it break in half and ooze egg yolk, onions and cheese.
Lesson 2: 13 minutes is really how long it takes!
So that happened, but I did not give up on that omelet. I hate to waste food, time and effort so I quickly turned a frying pan on high and scooted the very messy omelet into the pan. The runny insides of the undercooked omelet firmed up quickly, it was nearly finished cooking after all. I flipped it over once to be sure and it was ready to eat in no time.
Got 13 minutes?
Make an omelet in a bag! Be sure to leave me a comment and let me know what you put inside your bag.
Thanks Aunt Juana!
Omelets in a Bag
- September 19, 2020
- 20 min
- Print this
- Quart size zippered freezer bags
- Permanent marker
- 2 large eggs per person
- Shredded cheese
- Crumbled sausage
- Chopped onion
- Chopped tomatoes
- Hash browns
- Chopped herbs
- Anything you like in an omelet
- Step 1
- Bring a large pot of water to boil. Use 2 large pots if you have more than 6 guests
- Step 2
- Set out your ingredients for omelets
- Step 3
- Ask each guest to write their name on a bag using the permanent marker
- Step 4
- Crack 2 eggs into each bag, seal then massage and/or shake to mix together well
- Step 5
- Guests add their favorite ingredients to their omelet bags, seal tightly and shake/massage the ingredients together well.
- Step 6
- Remove all air from bags, seal tightly then drop 6-7 into boiling water for exactly 13 minutes
- Step 7
- Remove bags from pot and carefully unzip and roll each omelet onto a plate