As a kid, I always lobbied to make these on Boy Scout trips with my patrol…and I always got shot down…until I was Senior Patrol Leader, and I got to make the executive decision to make it happen as a Camping Meal! Well, fast forward many years later, and I once again found myself as the executive chef of a patrol (this time, the adult patrol), and I had a MUCH easier time coaxing votes for this meal. I think that calling it “Poached Omelets” while presenting the idea this time around helped it gain more traction than the “Eggs in a Bag” moniker I used as a kid…
Anyway, fast forward from all those years ago to now, and you get an incredibly fluffy and customizable omelet, as you can use whatever filling ingredients you like (although if using bacon or sausage, I’d cook that before adding to the bag). Normally, we make these as a vegetarian option, but in this case, we added cubed ham before serving with hash brown patties (not from scratch) to add a little carbohydrational (can that be a word?) balance.
In addition to flavour and texture, this method adds the convenience of making a bunch of omelets that cook at the same time without the need to flip, and there’s basically no cleanup!
Time: 30 Minutes
Ingredients:
- Eggs. We used 3 per omelet, but you can use 2 if 3 is just too big a serving.
- 1 Teaspoon of Milk per Egg
- Filling Ingredients of your liking. We used:
- Ham
- Red Pepper
- Sweet Onion
- White Mushroom
- Cheddar Cheese
- Salt
- Pepper
Method:
- Bring a large pot of water to a boil. Make sure it’s big enough to hold all of your egg bags.
- Dice all of your ingredients, and parse them out into your bags. Then, sprinkle in your shredded cheese.
- Crack your eggs, and add them to your bags.
- Pour in your milk to each bag.
- Use your fingers to mush everything together and break up your eggs…It is way more cathartic than whisking eggs!
- Squeeze the air out of your bags and then seal them. If you leave too much air in, you may experience an “eggsplosion” during the cooking phase.
- Carefully place your bags into your boiling water, and cook for 10-15 minutes.
- When your eggs are firm, and there’s no real discernible liquid in the bag, remove your omelets from the water, and set aside.
- Open your bag(s), and plop your omelets out onto your plate.
- Devour, and enjoy!
