IMPORTANT: READ NOTE AT THE BOTTOM OF THIS POST REGARDING FOOD SAFETY…
Let’s be honest. Often times, when you set out to make omelettes what you end up with is scrambled eggs. Not so with this fun new recipe for foolproof omelettes made using Ziploc bags. As Tracy Briggs tells us in The Great Indoors, It’s a fun idea for any holiday brunch because everyone makes their own.
What you need:
2 eggs per person (3 egg omelettes don’t cook as well with this method)
Ziploc bags with each guests name written on it
Fixins – cheese, bacon, mushrooms, onions, spinach, whatever.
Start by having each guest break two eggs into a high quality plastic sealed bag. I recommend quart sized, but sandwich bags work as well. Seal the back and squish the eggs together. Open the bag and put whatever ingredients you’d like. Seal the back and incorporate all of the ingredients into the eggs. VERY Important: Make sure to get as much air out of the bag as possible. Seal it. Place bags in a pot of boiling water for 13 minutes. When done, omelette will slide right out of the bag. Yummy and easy!
Tracy writes: After publishing this blog I received an email from Julie Garden-Robinson regarding the safety of Ziploc omelettes:
Hi Tracy – thank you for helping launch the Prairie Fare blog!
As you probably know, I do a lot of research/education in the area of food safety, and I noticed something on the inforum website yesterday about Ziploc omelets. Unfortunately, we don’t recommend boiling bags containing the omelet mixture. When these omelets became popular a few years ago, I called the manufacturer of Ziploc bags and they sent a letter indicating that their plastics are not designed to withstand the heat of boiling. The concern is migration of the plasticizer chemicals into the food. Although we can buy lots of “boil-in-a-bag” products in the grocery store, as far as I know, there isn’t a “boil-in-a-bag” plastic bag readily available to consumers.
This “about.com” post summarizes the “omelet in a bag” issue pretty well.
I hate to be the bearer of bad news! We have been trying to get this message to the public.
On the other hand, microwaving eggs certainly is quick and easy, too. This publication has an easy recipe:
Julie Garden-Robinson, Ph.D., R.D., L.R.D.
Professor and Food and Nutrition Specialist