I’m going to give this a try this weekend. I’m curious to see how it comes out.
Do you think this cooking time is right? 
13 minutes?
I usually fix poached eggs in my poacher and they take exactly 3 minutes for firm white and a yolk that’s set but just a little soft.
I’m dubious about 13 minutes for an egg. Is that going to be way overcooked?
I hate wasting the ziplock bags. But they can easily be reused for coffee grounds and banana peels. I’d never just use them once and throw out.
I just noticed those nitwits didn’t include salt & pepper in the recipe. There might be enough salt on the ham to give the eggs some taste, but black pepper is a must in an omelet. There won’t be any green pepper in mine either. I don’t want heartburn for the next 11 hours.
Wouldn’t about 2 tablespoons of milk give it a much creamier texture?
I think the extra cooktime might be for cooking several omelette bags at once. It does reccomend putting 6-8 bags in a pot. That’s 12-16 eggs + fixin’s. The extra time accounts for the extra mass.
What I’m more concerned about is the bags themselves. I’ve never had occasion to put a ziploc bag in boiling water so maybe they can be immersed in boiling water without melting, but I’m pretty positive once it touches the bottom of the pan it’ll disintegrate into a gooey mess. That’s the bit that don’t seem right to me.
Just my nickel (cuz you know, inflation).
I noticed they said to use quart bags. Those are better plastic than the sandwich bags. Sandwich bags these days are stiff plastic and the ziplock seal comes open easily.
Please don’t boil a bag of eggs for 13 minutes. It sounds like a recipe for egg flavored rubber.
If you must do this, keep the water at a bare simmer, and check it after 3 minutes. I’ll bet that is enough time (don’t forget the eggs will continue to cook off heat). Five minutes tops.
The ziplocs can deal with the temps in that range, but you might want to put a steamer rack or similar at the bottom of the pot so it doesn’t touch the bottom and gets a better flow of water all around. More probably, the bag will float - it’s difficult to get all the air out.
In what world do you poach eggs for an omelet? They won’t brown!
Same idea except you cook it 2 1/2 mins in a microwave.
They recommend the Ziploc steamer bags. They won’t melt and add anything to the food.
Rachael Ray Show - Jorge Cruise’s Omelette in a Bag
http://www.rachaelrayshow.com/food/recipes/jorge-cruzs-omelette-bag/
The extremely brief action starts at about 3:20.
In what world do you make an omelette in a microwave? Takes a minute in a pan!
That’s an omelette.
Eggsactly.
I mainly wanted to try the bag method to see how moist the steaming makes the eggs. Especially if a tbls of water or milk is added. Should be really moist eggs.
I’ve made omelets in a pan. The folding method. Let the eggs set for 45 secs, fold in half, wait a few secs, then fold again. Serve. Hope that theres no raw egg inside. It’s tricky to cook enough to avoid that and not overcook.
You should keep the pan/eggs moving, so you get a nice fluffy omelette. It was the first thing I learned to cook, self propelled after watching a cookery programme, aged about 8!
I’ve tried this before, and 12-13 minutes is about right. Any shorter and there is runny egg in the middle.
Use the name-brand Ziploc freezer bags. Remove as much extra air as you can before sealing.
Turns out good. If you add cheese, there are pockets of melted cheese throughout the omelet. Yum!
I think of this as a camping recipe. Works really well with Scout groups. Just use a Sharpie to mark everyone’s bag first.
Oh, and Barking Dog is right. Don’t let the bags touch the sides of the pan if you can avoid it. We noticed the Ziploc brand bags can stand up to a bit more abuse than generics.
Damn I miss Julia!
Yeah, like Tamex, the only time we do this is when we’re camping. We bring all the fixins and everyone gets to make what they want. Adored by children and adults alike.
The desirability of browning depends on what kind of omelet you’re making. A classic French omelet, for example, is usually cooked very fast in a moving pan–just so the eggs barely set–and thus is typically not browned at all. But even with American-style omelets, I’ve gotten them in every form from well-browned to not browned at all. When I make my omelets I do tend to brown them a bit, but not too much, as that makes it leathery in my opinion.
Thats how Julia did it in the youtube link. I wondered how done those eggs were. They were barely in the hot pan 60 seconds. She demonstrated the technique for shaking the pan with dry beans. I may try that technique sometime myself and see if the eggs are cooked.
Totally did this last weekend when camping.
Pre-made the omelette’s at home (mine looked a little sketchy, I add mushrooms and the egg mixture was a little black-ish, but it tasted good).
I started with my daughters omelette, it was 2 eggs, mik, ham and cheese. It was in boiling water for at least 7 minutes. I took it out and it looked soft, I squeezed the bag and uncooked egg burts from the middle.
I was worried about boiling it longer, so I chickened out and finished it in a frying pan (I also cooked our other omelettes the same way).
Any thoughts on toxin’s leaking into the bag from having it in boiling water?
MtM
I make scrambled eggs in a very hot pan and it takes about 30-45 seconds to finish (when doing two eggs.)
