Ziplock Omelette

[Racoon]

Hey, this is pretty cool.. quit trying to flip the perfect omelette and boil it instead.

 

http://www.meninaprons.net/archives/2006/05/ziploc_omelette.html

 

Ingredients

- 2 eggs

- Your choice of add-ins (ham, bacon, onions, peppers, cheese, hash browns, etc.)

 

Set a large pot of water to boil. Meanwhile, crack the eggs into the bag, and shake to combine them. Put in your ingredients and shake gently to combine.

 

Before placing the bage in the boiling water, make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.

 

Open the bags and the omelet will roll out easily. Be prepared to be amazed.

 

 

[Boerseun]

Hey - that's pretty clever! (Apart from the doofus cutting open a ZipLoc bag, inches away from a perfectly working 'zip' - the zip being there to, you know, like, open stuff...)

 

I'm gonna have me an omelet for breakfast!

[Jay-qu]

That is a cool idea, just be sure to check that the bag hasnt melted into your breakfast before digging in..

[Turtle]

Hey, this is pretty cool.. quit trying to flip the perfect omelette and boil it instead.

 

Nothing like a PVC omelet (alternate spelling :friday: ) I always say. :xparty: I would embrace it with enthusiasm, but for the fact that I watched a 1960's episode of The French Chef wherin Julia Child taught me -from the grave no less - how to make a real omelet the French way. With the proper skillet, heat, and real butter, making the perfect omelet is as easy as pie. :friday:

 

PS Maybe they say cut the zipper off because if you don't the omelet will snag and tear on it? :singer:

[Edella]

Could see a problem with nasty steam burns for the novice or drunkards...which reminded me of this recipe:

 

WHISKEY FRUITCAKE

 

Ingredients

 

1 cup water

1 cup sugar

4 large eggs

2 cup dried fruit

1 teaspoon baking soda

1 teaspoon salt

1 cup brown sugar

lemon juice

nuts

1 750ml bottle fine whiskey

 

Instructions

Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure that it is of the highest quality.

 

Pour 1 level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large fluffy bowl.

 

Add 1 teaspoon sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the cup of dried fruit.

 

Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares. Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

 

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the hell likes fruitcake anyway?

[Buffy]

I advocate Turtle's method. The right amout of butter/margarine at the right heat on a steel pan.

 

Overheated Teflon and Ziploc bags can both give off unknown cheeemicles that might do bad stuff to you you 30 years from now, so I just don't take the chance and it tastes better to boot. Sure I have to pay attention a little more because my kid *hates* it when the eggs get at all brown, but that's not too hard.

 

Yummy,

Buffy Ray

[Boerseun]

With the proper skillet, heat, and real butter, making the perfect omelet is as easy as pie. :singer:

Sure - and I agree completely, but only when cooking for one!

 

Problem is, of course, when you have ten people over for breakfast, and everyone has to stand in line for their omelet! By the time the last one is done, the first one is cold and nasty. Cook all of them at once, in ZipLoc bags! Everyone is happy and smiling and stuffed - at the same time! :xparty:

[Turtle]

Sure - and I agree completely, but only when cooking for one!

 

Problem is, of course, when you have ten people over for breakfast, and everyone has to stand in line for their omelet! By the time the last one is done, the first one is cold and nasty.

 

 

Ah contraire my friend. Julia handled that multi-guest problem like you wouldn't beleive! She had 4 skillets going on Sterno can burners and was turnin' out hot omelets- with filling to order - lickety split. :xparty: Sheer genius that lady. I think you can get the CD of the episode from PBS, which is where I saw the show.

 

And a little wine...:singer:

[InfiniteNow]

Here's what I'm thinking for the next 100 person sleep over I have...

 

Turkey fryer filled with water.

Glad trash bag, 40 dozen eggs, 10lbs of cheese, and 62 jalepeno peppers inside.

Drop into fryer, have mimosa, come back and feed the army.

 

 

With what I put into my body each day, you really think I'm worried about some cheeemicals? ;)

 

 

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. - Miss Julia

[Buffy]

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment...

You don't watch enough Rachel Ray! :omg:

 

30 minutes to feast, tops! ;)

 

Some cheeeemicles (that's your fault Voytek: I'll never pronounce it any other way!) are worse than others, use your own judgement...

 

Awesome,

Buffy

[InfiniteNow]

You don't watch enough Rachel Ray!

That DEE LISH quote was actually from Julia Child herself. :hyper:

[Buffy]

That DEE LISH quote was actually from Julia Child herself. :)

I know, but YOU quoted it silly! :hyper:

 

Oyster dressing,

Buffy

[Turtle]

That DEE LISH quote was actually from Julia Child herself. :doh:

 

 

As well as the delicious evanescent word, 'evanescent'. :hyper: No egg on your face Sir. Namaste. :)

[cwes99_03]

I've had my hand at making omlets.

 

My problem is always that they break down the middle when I fold them over.

 

I've also not quite mastered my flipping wrist.

 

I also think the properly shaped pan is important, because the guys at the school commons were masters and their skillets were shaped a bit differently than mine.

 

I like watching America's Test Kitchen because they cover all the bases from what kind of pan to use to what cooking spray works and tastes best.

[Turtle]

I've had my hand at making omlets.

 

My problem is always that they break down the middle when I fold them over.

 

I've also not quite mastered my flipping wrist.

 

I also think the properly shaped pan is important, because the guys at the school commons were masters and their skillets were shaped a bit differently than mine.

 

I like watching America's Test Kitchen because they cover all the bases from what kind of pan to use to what cooking spray works and tastes best.

 

You almost made a little joke there CW with the juxtaposition of the terms I boldened. :hyper:

While I can do little justice to describing the French technique Julia demonstrates (you have to simply watch the show), I can correct some mistaken ideas you present.

 

The 'flip' is really not a flip at all, but 'rolls'. The first 'roll' is not from the wrist, but from the entire arm, and the second is achieved by grasping the pan handle with the hand upside-down from the normal grip as the omelet is transferred from the skillet to the plate.

 

The shape of the skillet is important as you say, but spray oil is a definite no-no. Butter and lots of it heated to the proper temp (when it stops bubbling) before the eggs are put in. Given that omelets are French in origin, it only makes sense to cook them in a French manner. If you watch the episode of the French Chef, you too can be an omelet expert.

 

Bon Appetite,

Turtle

[cwes99_03]

So you are saying I need to rotate my wrist not use my elbow and wrist to flip it? Or are you saying I don't need to flip it at all just cook it thoroughly and then roll it off onto a plate. When I said flip I meant flip over to cook the back side, not flip it off onto a plate while folding. I think i got that part right (except for the egg always tears down the seam as I plate it.)

I'm self taught, without a drop of french blood in me, must be why I can't make them right.

[Chacmool]

Here's what I'm thinking for the next 100 person sleep over I have...

:eek: I think the word you are looking for is ORGY... :hihi: