eelo
04-10-2008, 02:28 PM
This is a great way to do omelets for a crowd, such as a church picnic, sleepover party. A friend did them for a amily reunion, pairing up old foks with toddlers and he says it was great fun. They can be made the night before and left mixed in the bags in the fridge overnight (label the bags).
Zipper-Bag Omelets
Ingredients:
sandwich-size zipper bags labeled with names, using waterproof markers
2 large eggs per omelet
add-ins such as:
shredded cheese ham
cooked bacon cooked sausage
cooked chicken mushrooms
green peppers chopped onions shredded potatoes
chopped tomatoes
Directions:
Fill a standard kitchen pot halfway with water. Place pot on stove to boil on medium-high heat.
While water is heating, crack two eggs into the zipper bag. Squeeze out most of the air and seal the bag securely.
Shake to mix the eggs until they are an even pale yellow color.
Add up to 2 teaspoons of shredded cheese. Add other ingredients as desired, no more than a teaspoon of each additional ingredient.
Squeeze out as much air as possible and seal the bag securely.
Using cooking tongs, place the sealed bag(s) in a pot of boiling water and cook for exactly 13 minutes; 4-6 bags will fit in a 3-quart pot. Use the tongs to remove the omelet from the pot, dry the bag if necessary, and carefully spill the cooked omelet onto a serving plate.
Each bag serves one person. One 3-quart pot is sufficient to cook 4-6 omelets. For more omelets, use a larger pot.
Note: Those who like salsa or hot sauce on their eggs should put it on top of the cooked eggs just before they eat. Mixing it in with the raw eggs makes a truly gross blob of stuff.
Zipper-Bag Omelets
Ingredients:
sandwich-size zipper bags labeled with names, using waterproof markers
2 large eggs per omelet
add-ins such as:
shredded cheese ham
cooked bacon cooked sausage
cooked chicken mushrooms
green peppers chopped onions shredded potatoes
chopped tomatoes
Directions:
Fill a standard kitchen pot halfway with water. Place pot on stove to boil on medium-high heat.
While water is heating, crack two eggs into the zipper bag. Squeeze out most of the air and seal the bag securely.
Shake to mix the eggs until they are an even pale yellow color.
Add up to 2 teaspoons of shredded cheese. Add other ingredients as desired, no more than a teaspoon of each additional ingredient.
Squeeze out as much air as possible and seal the bag securely.
Using cooking tongs, place the sealed bag(s) in a pot of boiling water and cook for exactly 13 minutes; 4-6 bags will fit in a 3-quart pot. Use the tongs to remove the omelet from the pot, dry the bag if necessary, and carefully spill the cooked omelet onto a serving plate.
Each bag serves one person. One 3-quart pot is sufficient to cook 4-6 omelets. For more omelets, use a larger pot.
Note: Those who like salsa or hot sauce on their eggs should put it on top of the cooked eggs just before they eat. Mixing it in with the raw eggs makes a truly gross blob of stuff.