At work. I add some 'lil Smokies sausages and Tater Tots to some Egg Beaters in a Tupperware and zap it. Works great.
Cleanup’s pretty easy, too 
nevermind…too snarky even for me…
How would toxins get in unless the egg comes out? Can you even define a toxin?
Not toxins leaking into the bag but the toxins that leach from the bag into the eggs.
Ziploc bags are polyethylene and food safe. There aren’t any “toxins” that would cause you problems, or duh, they wouldn’t be food safe.
Anyway, I wouldn’t boil the omelets either. 212 is way too high for cooking eggs for an extended period like 10-15 minutes.
Better to heat up a bunch of water to a few degrees over what you want the temp to be (I think 170 degrees is about right from what I read), fill up a small cooler with the hot water, and toss your bags of scrambled eggs in there and let them slowly cook in the bags immersed in the water for 45 minutes or so.
It’s basically a poor man’s sous-vide omelet at that point.
I don’t know when the manufacturer recommends againstthe practice of boiling in their bags, I wouldn’t bother. And, as far as I know, SC Johnson (A Family Company!) isn’t saying this because they have omelet makers they are trying to push.
Popped in here to say I tried this once, it worked great.
… After I ate it, I read that you shouldn’t do it at all per the toxins and what not. what’s the final SD on that angle?
Why on earth would you make people wait 45 minutes for an omelette when you are cooking for a crowd on a camping trip?
She’s so awesome. 2-3 eggs, really hot pan, 20 seconds.
The OP didn’t say anything about camping.. I was just saying that it would make a superior product with a minimum of effort; once the water’s heated, you can go about making the rest of the breakfast.
Oh my, the very thought of microwaving omelettes in a bag made me light-headed and caused me to faint. No, don’t ever make omelettes that way.
However, you mentioned poached eggs, so let me tell you my excellent method for poaching eggs in a microwave. First of all, forget about those inane poached egg gadgets, they make lousy poached eggs. This method is also superior to using one of those stove-top egg poachers with the little cups (they involve too much clean-up and make poorly textured egg-Mcmuffiny type poached eggs—eww). The perfect poached egg is egg-shaped, with a runny yolk and a soft, but completely congealed white (neither rubbery nor snot-like). Here’s how to do it:
Fill a microwave-safe glass measuring cup with ½ cup of water and a splash of white vinegar (tightens the white). Microwave the cup for 45-seconds (your time may vary). Immediately remove the cup, stir the water, crack the egg into the vortex (nicely shapes the egg), return the cup to the microwave and cook an additional 35 seconds (you time may vary) on high. Quickly retrieve the egg using a slotted spoon and deliver onto a slice of golden-brown buttered toast.
I thought I invented a new cooking method to half-fry, half-poach eggs. I even came up with the name, “Froached Eggs.” I thought this would be my big claim to fame, but a Google search shows that neither my name or process is unique, so…that sucks. But, I do add a variation that makes the method even better. Froaching eggs is better than frying or poaching—a case of the sum being better than the parts.
Heat a bit of butter in a small frying pan to medium. Crack in the egg like you normally do to fry it. Fry for ~1-minute, until the white begins to congeal. Quickly transport the pan to the sink, spritz about a tablespoon of water into the pan, then place it back onto the stove-top. Place a plate on top of the pan with your buttered toast already on top. Cook for an additional 2 ½-minutes (gently shake a few times to get the water under the egg). Remove the plate, slide the egg atop the toast and enjoy. Delicious egg with few utensils to wash.
aceplace57, did you try out your recipe this weekend?
Off the top of my head…
Food-safe plastic bags are made from polyethylene and are entirely nontoxic. Generally speaking, the *polymers *in any sort of plastic are pretty inert. They’re big molecules; insoluble, and non-reactive – othewise they wouldn’t make useful plastics.
However, some types of polymers require additional plasticizers to give desired mechanical properties. Otherwise, certain types of polymers like polycarbonate and PVC are too brittle to make useful products. To act as a plasticizer, a molecule has to be able to diffuse through the polymer, and otherwise have a range of properties that make them potentially toxic. Basically plasticizers are small organic molecules with a mix of polar and nonpolar chemical groups – just like a lot of hormones. These plasticizers are the pthalates, BPA, etc., which are toxic and are present in PVC and polycarbonate but not polyethylene ziplock bags.
So even if a ziplock bag melts during the boiling of the contained omelet, the results will remain non-toxic, though you’ll have a mess on your hands and chewy bits of plastic in your food.
Seems to me that they just don’t want to make any promises that their bags will remain intact at boiling temperatures.
We do this when we go camping, nice yummy eggs without the mess and yes it does take some time.