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Had to pass this one along

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Every once in a while you come across a recipe that is so interesting or intriguing that you feel you need to pass it along. This is one of those recipes. I'd never heard of it and was curious enough to try it. It was amazingly easy, tasty and fun. It's called "Eggs in a bag."
Take a sandwich size Ziploc bag and break two eggs into it. Squish the eggs up well with your hand. Add any kind of filling you like in an omelette. I used diced onion, diced ham, diced bell pepper, cheese, chile jalapeno and salt and pepper. Squish some more. Seal top and drop into some boiling water. Let the bag boil for exactly 13 minutes. What you end up with is a perfect omelette, fluffly and oil free. Easy clean-up too.
We also had this dish at a fundraiser breakfast. They had us write our name on the Ziploc with a marking pen. This was a cool way of indentifying your dish.

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  1. well, if that isn't a fascinating technique, i don't know what is! sign me up,neta. i'm agonna try it this wkend!!thank you.

        1. re: butterchicken2nan

          I've never made salmon in the dishwasher, but I have preserved jam in it. Not the safest technique for preserving, for sure, but it worked fine for me...

        2. While this can be good for large group 'omelets', my experiment with this was VERY disappointing. Also, all plastic bag manufacturers tell you NOT to use the bags to boil as they could be hazourdous to your health. I had better luck throwing an egg & ingrediants in a small Rubbermaid container shaking and microwaving ... it was a lot quicker.

          1. Meh... omelets need butter. Fry make tasty.

            1 Reply
            1. re: AbdulSheikhMohammed

              I agree. There's a restaurant near me which uses the frother from their capaccino machine to make scrambled eggs. They put the eggs into a glass pyrex measuring cup, scramble them up a bit, stick the nozzle into the eggs and it aerates them so they fluff up and "scramble". They are a huge hit, but I find them utterly horrible, since there is no butter in it. Like eating fluffy hard boiled eggs with no flavor. Blech!

            2. Mmmmm, plasticizer. Seriously, you should limit the amount of food you eat that's been in contact with most plastics, especially at elevated temperatures. Wrapping mousse or eggs in plastic before poaching is common in fine dining kitchens, but most people aren't eating that stuff regularly...

              1. Not sure of this!! I may like it for scrambled eggs- but definitley not for an omelette. I like my omelettes flat, not fluffy- and I don't like the egss cooked to total dryness.

                1. I heard about this on TV recently, and immediately thought that this would be great fun for kids on a camping trip. I would use a freezer bag though; less susceptible to breaking in the water. And it probably a good idea to pre-cook any meat you are planning to add--something like bacon or sausage would probably not cook completely, and would add a lot of grease.

                  1. Eggs in a bag is a great camping breakfast, as you can do it over the campfire. Kids love it! I work at a summer camp, and this is always a hit on our camp outs. You can hang the bags over the pot on metal skewers so they are easily retrieved from the boiling water.

                    1. Been trying to eat eggs rather than carbs for breakfast but hate the clean up....until I discovered microwaved eggs. I take an egg to work every morning, put it in a disposable coffee cup (scramble it or not), and put it in the microwave for 20 seconds, stir it and reheat for another 20 - 30. Sprinkle some salt on it and it's perfect, and so darn easy.

                      1. Rachel Ray featured a woman who boiled cake batter, omelette batter in an open pot of boiling water. Although on camera its hard to tell, I have a feeling both would be adequate on a camping trip (been there, done that) but not much in the way of gourmet, flavorful.

                        Anyone ever try boiled cake batter instead of baking it?

                        1. What you described is basically the French technique of "Sous Vide":


                          As noted on wiki... the water should not be boiling. A sub boil simmer should be ok. I use this quite abit. Its my new favorite way to prepare. I know you were focusing on low fat, and sous vide is good for that, but you can also add only fat as the cooking medium inside the bag and produce essentially a "quickie confit". Yumm!