My friend from Texas asked me what rock I’d been living under when I told her I had never heard of a “Ziploc Omelet.” Since I pride myself on being the first to try something new in the culinary world, I wondered if I was beginning to lose my edge.
So, if you already know about this magic trick, just tune out. For those of you who are still in the dark, I’m letting the egg out of the bag so to speak. I actually made my first “Ziploc Omelet ” this morning and was amazed. Having burned food in my previous kitchens from New Orleans to Memphis, I was delighted with the results. The technique produced the prettiest omelet I ever created with a minimum of effort, and no mess.
Here’s what you do. Take a one-quart Ziploc bag – I used the cheapo freezer bags you get at Walmart – a “pseudo ziploc,” I guess you would call it. Crack two eggs (limit two per bag) into the baggy and begin to smoosh it all together with your fingers until the eggs are blended.
This is the fun part and no spoon is required.
Add whatever you wish – mushrooms, ham, tomato, cheese, seasonings – anything that will fit into the bag. Be sure to press out all the air and seal the bag tightly. Otherwise you’ll end up with a “sloplet” instead of an omelet.
Next, plop the bag into a pot of boiling water and set the timer for 13 minutes while you do your sit-ups or read the paper. When the buzzer sounds, lift the bag out of the water and let it cool a bit. Open the top and dump the omelet onto a serving plate. Step back and admire the perfectly formed omelet and take a bow as your guests and family begin to applaud and shower you with compliments. Miraculously the filling even gets stuffed neatly inside. Don’t ask me how.
My Texas friend tells me you can put 6-8 bags in the pot at a time if your vessel is large enough. She has a house boat and on weekends she likes to give everyone in the family a Ziploc with their name on it. They are then invited to break their own eggs and select the toppings of their choice. Nifty, huh? I can’t imagine an easier way to entertain.
The omelets can be mixed ahead and stored in the bags in your refrigerator overnight.
Apparently the practice of making omelets in a Ziploc bag originated in the camping world – kind of like S’mores and coffee can stew I learned to make as a Girl Scout when utensils were limited and short cuts were a necessity. Personally, I’m partial to the method because you don’t have to use any oil or butter and there’s no residue to scrub off your pan.
Now, I know someone out there is going to question the safety of boiling food in plastic bags especially eggs which have gotten a bum rap all by themselves. My box of “phony Ziplocs” contained no indication that heating is not recommended, so I take that as a thumbs up. The Food & Drug Administration’s food safety person doesn’t return his calls so I couldn’t check it out.
I guess I’m not unduly disturbed by the possibility of chemical reactions since I typically drink water right out of the tap and most of my vegetables have been sprayed with who knows how many insecticides. Between hormones and preservatives, and terrorism and aging, I don’t stand a chance of getting out of this life alive anyway. But I’m going to have a lot of fun in the meantime- trying every new cooking gimmick that comes down the pike and knowing that I’ll have an occasional success like this.
My only regret is that there was no one around to see my creation. I almost invited the Bell South lineman to have breakfast with me, but he seemed very intense as he hooked up my new neighbor’s telephone.
This recipe is truly “eggciting” and now I’m wondering what would happen if I substituted pancakes or tuna casserole. Naw. Maybe not.