Hawk
Well-Known Member
We cooked these several times last season at the duck blind
Eggs, zip lock bag, pot of boiling water, and anything you want to put in an omelet, such as cheese, ham, sausage, onion, bell peppers, etc. Use two eggs per person (3 if they are really hungry).
Directions
Scramble eggs in a small bowl, or, in a blender with a touch of water (not milk) and blend until frothy.
Pour into a zip lock bag, add any other ingredients you like. Push out most of the air from the bag (very important) and zip it closed.
Holding the top of the bag, drop it into water that is boiling . Check the clock and let them cook for exactly 13 minutes; no more, no less.
In the meantime, gather the toast, biscuits, jelly or jam, hash browns, sliced tomatoes, etc. to go with the omelet. At the end of 13 minutes, take the bag from the water (I usually pat the bag dry with a towel), handle carefully since it will be very hot. Unzip the bag and turn it upside down above the plate and shake gently until the egg falls onto the plate.
Eggs, zip lock bag, pot of boiling water, and anything you want to put in an omelet, such as cheese, ham, sausage, onion, bell peppers, etc. Use two eggs per person (3 if they are really hungry).
Directions
Scramble eggs in a small bowl, or, in a blender with a touch of water (not milk) and blend until frothy.
Pour into a zip lock bag, add any other ingredients you like. Push out most of the air from the bag (very important) and zip it closed.
Holding the top of the bag, drop it into water that is boiling . Check the clock and let them cook for exactly 13 minutes; no more, no less.
In the meantime, gather the toast, biscuits, jelly or jam, hash browns, sliced tomatoes, etc. to go with the omelet. At the end of 13 minutes, take the bag from the water (I usually pat the bag dry with a towel), handle carefully since it will be very hot. Unzip the bag and turn it upside down above the plate and shake gently until the egg falls onto the plate.
