How to Make An Omelet in a Bag

Which came first: the chicken, the egg or the omelet in a bag? I bet you've never heard that last part, have you? Neither have I. But here is How to Make An Omelet in a Bag! (And who really cares what came first? We have eggs and we have chickens and both are delicious!) Speaking of an omelet in a bag, this is a quick and easy breakfast idea with virtually no clean-up. It's sounding better and better all the time, isn't it? I thought so!

An omelet is traditionally a dish made from beaten eggs quickly cooked (usually with butter or oil) in a frying pan. Commonly the omelet is folded around a filling such as cheese, chives, meat (often ham/bacon) or some combination. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or water – the idea being to have “bubbles” of water vapor trapped within the rapidly cooking egg. The fluffy omelet is a more refined version of an ancient food, first described by Menagier de Paris in 1393. While legend has it Napoleon Bonaparte feasted on an omelet prepared by a local innkeeper in southern France and enjoyed the culinary delight so much that he ordered the townspeople to gather all the eggs in the village in order to prepare one huge omelet for his army the next day, the largest omelet on record was made in Portugal. It required 145,000 eggs, weight 14,225 pounds and was served in a 10.3 metre diameter pan.

For this egg recipe your most important ingredients are, of course, your eggs. Eggs are organic vessels that contain the zygote, in which an animal embryo develops until it can survive on its own, at which point the animal hatches. The largest recorded egg is from the whale shark, and was 11.8 in x 5.5 in x 3.5 in in size. Having many purposes, vaccines for infectious diseases are often produced inside fertile chicken eggs. The basis of this technology was discovered by Alice Miles Woodruff and Ernest William Goodpasture in 1931 at Vanderbilt University. Eggs have thus enabled the development of vaccines against influenza, chicken pox, smallpox, yellow fever, typhus and many other diseases. Humans, of course, consume eggs – usually chicken, duck, roe and caviar – and they are typically unfertilized. Egg yolks and whole eggs store significant amounts of protein, supply all essential amino acids and chicken eggs, especially, are used widely in cookery.

Your first step in this recipe is to add two eggs into a large re-sealable freezer bag. Then you want to press out most of the air and seal the bag tightly. Shake/squeeze the bag to beat the eggs (you can tell the eggs are beaten enough when the yolks and egg whites are fully mixed together, creating a light yellow, 'creamy' mixture). Next, open the bag and add your favorite ingredients, such as ham, cheese, onion, bell pepper, tomato, mushroom, and chunky salsa. Squeeze out the air and seal the bag again. Next, you should gently incorporate the ingredients (you do this by squeezing the bag and rolling it around). To cook, bring a large pot of water to a boil and place the bag in the water. When the eggs are fully cooked, carefully open the bag and roll the omelette onto a plate. Voila! Breakfast is served! (The perfect way to cook omelets when you have a picky crowd that all enjoy different ingredients.) The perfect, easy breakfast... and clean-up is a breeze!

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