Today’s post is a Bytes Bite, written and photographed and the slide show created by Bytes himself. If you have a college student or a young professional looking for easy and healthy ideas for quick cooking and clean up, this fills the bill! Bytes says:
When I’m cooking for myself I often go for a utilitarian approach. Find the simplest things to cook, eat, and clean up. Something that can be prepped a few days in advance and be ready to cook in just a few moments is a bonus. Something I do every once in a while are Boiled Omelets.
I know a “boiled Omelette” sounds weird. But it’s the simplest way to explain how to make these omelettes. It’s something that I also use for camping or feeding a large number of people who are wandering in to eat a few at a time. The advantages are numerous. For starters as long as there is water in the pot the eggs won’t burn so you can divide your attention between the stove and other things in the kitchen. It allows for mass production, and, if needed, you can prep a bunch of baggies with eggs and milk ahead of time and people will be able to customize the fillers. Note: You can boil several omelets at one time if you use a large pot, which will save time. Only put in as many omelets as will fit loosely across the pot in a single layer.
When I’m cooking for just myself, I go the other way. I will make up a few baggies with Omelet ingredients. They can sit for a few days in the fridge. All I have to do I add eggs and milk and they are ready to cook.
What you will need:
- Zip sandwich bags.
- A pot wide and deep enough for the bags to float in. A lid helps.
- Tongs to pull the bags out, or to lower them in.
- Eggs, milk, cheese, pre-cooked meat, veggies. Anything you might want in your omelette.
First fill baggies the cheese and meat and other desired ingredients. About a 1/3 of a cup. Anything more than that you run the risk of making a mess. Use one bag per person and let them customize their choices if making for a group. If making ahead to keep in the fridge, fill no more than five or six bags or about a week’s worth is easier to keep track of.
To cook Step one. Fill the pot with water, and start it heating. It needs to be at a rolling boil to cook everything.
Crack the eggs into the baggy. Then add a tablespoon of milk. I often just eyeball the mount.
Seal the bag
Mix everything together in the bag. You just have to squish the bag and let it all slosh back and forth.
Double check the seal on the bag. Then fold the bag over with the mix in the bottom.
Lower the baggy into the boiling water. And let it float.
Cooking time takes about 8-10 minutes. When there are no runny eggs, it’s done.
Use the tongs to retrieve the baggy, peel and enjoy.
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