Right, so this was the result. The bags came out of the saucepans full of boiling water, and were distributed via a pair of tongs and some scissors, because the bags tended to melt at the top if they came into contact with the hot edge of the pans. Melissa’s and Gloria’s bags were completely fused at the top and my mother-in-law was struggling to separate them until the scissors were brought to the table. She noted as how it would be more convenient if they had sat next to each other… but soon enough the Siamese twin bag omelets were successfully separated.
It wasn’t bad – it needed more seasoning. I didn’t use enough of the “extra ingredients” because there were a number of people behind me in the line to load up the bags. If I do it some time, I’d use bags designed for boiling, too – these were ordinary quart Ziploc bags. Also, I’d have salsa, ham cubes, crumbled ham, and chunks of breakfast sausage.
This would be an awesome thing for a camping breakfast, though, assuming you could pack in enough eggs and keep them fresh.
Basically, you get your pans of water boiling as you prepare all the ingredients for jazzing up your bag omelets, such as white onion, green onion, grated cheeses, diced tomatoes, diced red and/or green peppers, and herbs and spices. Then you line up, put your empty bag in a bowl to contain it, crack at least 2 eggs into the bag, moosh the contents until well mixed, and then add all the extras. Moosh gently again to mix, then squeeze out the remaining air in the bag before sealing the top. I don’t know if you’d leave an opening for steam to escape or not.
Place bags in boiling water and boil until egg “burritos” are done. Today they timed it for 13 minutes but let them go an extra 2 minutes, and mine was perfectly cooked. It would take a lot longer at a higher altitude, though.
Via: Flickr Title: 09-08-07_1258.jpg By: GinnyRED57
Originally uploaded: 8 Sep ’07, 1.00pm CDT PST