How to Make Perfect Omelets

Omelets in a Bag -- Making Perfect Omelets My Way

Here’s how I make perfect omelets every time with no frying pan skills required. This method allows you to make several omelets at the same time – feed the whole family without making anyone wait or holding omelets in a warming oven. 

Beat one to three eggs, pour into a sandwich-size Ziploc bag, add cheese and add-ins, squish it around to mix the add-in, cheese and eggs. Press out as much the air as you can; then drop the carefully sealed baggy into gently boiling water for 10 minutes.

You can add more baggies depending upon the size of your pot. Don’t crowd them; be sure there is a bit of room around each.

Cooking time is not really critical. 8 minutes may produce a runny omelet; by 15 minutes, it’s likely to be a bit dry. 10 seems to be optimal. 

When the time is up, remove the baggy and cut it open with scissors and slide out your perfect omelet. Don’t try to remove it through the ziplock opening; it won’t fit.

Of course, this omelet doesn't look like your usual one, but it probably tastes better.

A few words about “add-ins.” I call them add-ins because I can’t think of another name. My omelets always contain cheese and something else. Thus far, these are my favorite add-ins:
  Sautéed mushrooms and onion 
  Pobano chile (charred to remove the skin) with sautéed onion 
  Artichoke hearts 
  Various cheese only omelets 
  Sautéed chorizo and onion was just so-so. 
  Sweet potato was OK but nothing special 

Four that I didn't much care for were fried fish, shrimp, spinach, and raw mushrooms+onion. I was surprise; I expected each to be tasty. The shrimp were the small, pre-cooked, salad size. I will try again with larger shrimp. 

The poor outcome with the raw mushrooms and onion taught me that add-ins should be cooked first and cooled before adding to the eggs.

I like to add a couple of grinds of black pepper.

Cheeses that I have tried and liked include: Cheddar, Monterrey jack, pepper jack, Swiss, Munster, goat, Italian 6 cheese mix, and Gouda both plain and smoked.

Some add-ins and certain cheese combinations seem to be made for each other. Ham and Swiss, artichokes and goat, pobano chile and smoked Gouda.

Still on my list to try are broccoli, cauliflower, and salmon plain or smoked. I'd like to try asparagus, but I can never find good ones in the market, and I hate canned asparagus.

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