A few weeks ago, leading up to my family’s annual get-together weekend, my aunt suggested a clever breakfast idea for Saturday brunch: Omelette in a Bag! While I admit it sounded a little odd at first, it turned out to be a fun, crowd-pleasing alternative to the usual humdrum scrambled eggs-for-a-crowd that we’ve grown accustomed to serving (which quickly end up a cold, goopy mess in a metal pan).
Omelette in a Bag is achieved in just a few simple steps:
1. Dice an assortment of omelette fillings — we used onion, red pepper, tomato, mushrooms, cooked ham and grated cheddar — and place each in a small bowl. Stick a spoon in each bowl and line the bowls up near your omelette station. You can also have seasonings on hand: salt, pepper, garlic powder, paprika, etc. Whatever floats your boat.
Ladies chopping...
Squishing our eggs
5. Next, drop the bags into a large pot of boiling water (a stockpot works well), taking care not to overload the pot, as this will slow down cooking time. Boil for 10-12 minutes.
6. Remove the bags with tongs, calling out the names of the lucky eaters to come and claim their designer omelettes. Unzip the bag; the omelette will slide easily onto your plate. Enjoy!
A good time was had by all! This worked well for a crowd (we were 25 people) and would be great on a camping trip — no greasy pan to wash! Which brings me to another point: these eggs are extra-healthy. No need for butter or oil during cooking.
While I concede my family is easily amused, waiting to hear my name be called as the cooked omelettes emerged from the pot was great fun! It was like winning a fabulous door prize, only better, cause it was edible. This is one recipe that is bound to become tradition in my family. I hope yours enjoys it as much as we did — and has as much fun!
Left: Eggs, before fillings; right: Ready for the pot
