If there’s such a thing as a healthy, fun breakfast, the Omelette in a Bag has to be one of them. I was first introduced to them through my son’s Scout troop and reminded of them by a young friend who suggested they’d make a great post. Thanks, “Foofie!” I like to think I’ve taken them to a just a bit of a higher level while keeping all the simplicity.
The concept, at it’s most basic is super simple: Add eggs to a ziploc bag, smush them up and toss in boiling water. A few simple suggestions ensure absolute success.
While these are perfect for camping, they’re also a fun idea for a brunch or when company is over. Clean up is minimal and guests tend to think this is a lot of fun – consider it an interactive activity.
Plus, everyone is happy because they can add in their favorite things and customize their own. Best of all, these omelettes turn out really well. They’re eggselent! (Ooops, slipped out!)
- Make sure to use a Steam safe bag, like Ziploc steam & serve, not because of any issue melting, but because it’s never a good idea to let “normal” plastic heat too much in contact with food.
- Label the individual bags with a sharpie, so everyone knows who’s bag is who’s.
- Prepare the night before and keep in the fridge or make the same day.
- Make all the same, or prepare Add-Ins so everyone can pick and choose. If camping, Add-Ins can be prepared at home and stored in Ziploc bags.
- If mushing in the bag, mush all the eggs up first, then put the add-ins in the bag.
- I find there is often less mess involved if all the eggs are mixed up, then put in a container with a spout, preferably a measuring cup. Two eggs equal 1/2 cup – to cook at the same time, the bags all need to be equal.
- If the eggs are whipped or mushed very well, they make the fluffiest omelettes.
- Do not add any water or milk to the eggs. Because they are steamed in bag and no moisture escapes, they will be strange and runny if you do.
- Do not use cooking spray or oil, these will turn out just fine. Do not use an over abundance of cheese, either.
- To seal, get all the air out and seal. Smush the egg mixture down, then fold over, open the bag a bit and press any remaining air out with the flat of your hand. Seal and double check seal.
- The water should be at a rolling boil when the bags are added, then once it comes back to a boil, turned down to a simmer.
- Do not let bags touch the sides of the pan above the water line or attempt to hang them on the edge of the pan.
- Hooking the bags with a clothespin or clip and hanging them off a skewer, chopstick or even a stick helps to keep the bags separated so they cook evenly and facilitates easy retrieval.
- Two eggs with a few Add-Ins will take about 7 minutes at sea level to cook. Larger amounts will take longer, and cooking at a higher altitude will take longer. For each additional bag, add about 1/2 a minute to the time.
- Have something at the ready to place the steaming hot bags on! A few seconds of cooling time is a great idea.
- Omelettes can be eaten right out of the bag or plated. If eating out of the bag, a spoon is a great utensil to use.
- If plating, use any left over add-ins as garnish and salad. Have some dressing on hand.
- Any sauce that goes with an omelette is a great idea – and things like cheese sauce, Ranchero, Spanish sauce can be heated up in Ziplocs right along with the omelettes, then squeezed out.
- Hot sauces and other additions to the omelette may be passed.
Keep a few of these little clips on hand – you’ll find a lot of uses for them.