Wednesday, June 21, 2006

Ziploc Omelets

My friend Mary forwarded this weird-sounding recipe for Ziploc Omelets to me this morning. Since today is the Summer Solstice and we have several more months of steamy heat to look forward to, it sounds like a great (almost) non-cooking option for staying cool in the kitchen. With a simple green salad dressed with a lemony or dijon mustard vinaigrette, some fresh fruit or sorbet for dessert, and a glass of iced tea you are guaranteed to keep your cool. I think I know what I'm having for dinner tonight!

Ziploc Omelets

Crack two large or extra-large eggs into a quart-sized Ziploc freezer (very important) bag. If preparing more than one, write each person's name on individual bagg with a waterproof Sharpie marker.

Add whatever omelet ingredients you like such as vegetables, cooked meats and cheeses to the bag. Avoid using too much cheese or fresh tomatoes as they make more liquid.

Seal the bag, being very careful to squeeze out as much air as possible, and then shake to mix the eggs and ingredients. (Air left in the bag will make the bag float, and the egg will cook unevenly.) Squeeze the baggies to scramble the ingredients. Double check that each bag is sealed and there is no air in the bag.

Drop the bag into a pot of rolling, boiling water for exactly 13 minutes.

One large pot may accommodate six bags. For more omelets use additional pots of water.

Lift the bag out with tongs and open carefully to avoid burns from escaping steam (think microwave popcorn).

The omelet will roll out easily onto the waiting plate.

2 Comments:

Blogger Sam said...

ohhh! I thought you were just going to leave the bag out in the sun!
It's so hot in SF today,I am sure it would turn to omelette pretty fast!

10:23 PM  
Blogger Willa Frank said...

LOL. Maybe we should add a jug of sun tea to the sidewalk!

11:39 PM  

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