Scrambled Eggs In Ziplock Bag Recipes

ZIPLOC BAG OMELET (EGGS IN A HURRY)

Steps:

• Mix all ingredients well, in a sandwich size Zip-Lock plastic bag and seal.
• Drop bag(s) into a pot of boiling water.
• Boil for 13-15 minutes.
• Remove and enjoy.
• (Don't use more than 2 eggs in each bag or it won't cook as evenly).

OMELET IN A BAG

Steps:

• Bring a large pot of water to a boil, then reduce to a simmer.
• Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.
• Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

OMELET IN A BAG

Steps:

• Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
• Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

FREEZING EGGS

Steps:

• Items Needed:.
• Eggs.
• Ziplock Bags, various sizes.
• Permanent Markers.
• Freezing eggs will allow you to keep them for up to 1 yr. But they must be taken out of the shell. When freezing the eggs they will no longer work for a Fried Egg - seems to take away the "pretty" shape.
• Results are best when the eggs are beaten before freezing, allowing for a smoother product when thawed before use.
• Personal Recommendations of freezing in groups of 2 - 3 - 6 & 12 eggs per bag. Instructions for freezing individually below.
• Pre-made mixes such as cakes often call for 2 - 3 eggs.
• Batters such as for pancakes, french toast, scrambled eggs, baked egg dishes often need 6 or more eggs.
• The packages of 12 eggs would be for large families.
• Label ziplock bags PRIOR to filling, making sure to mark the NUMBER of eggs in the bag along with the DATE. (Month & Year is fine).
• Fill the bags with the number required, and carefully press out all the excess air possible.
• Lay filled bags flat in deep tray and place in freezer. When frozen place individual bags of same amount into GALLON size or HUGE ziplock bags, to keep the amounts more organized.
• Once the bags are frozen they will be easy to stand up side by side with zippers upright.
• TO FREEZE 1 EGG AT TIME - Beat egg lightly and place in ice-cube trays sprayed slightly with non-stick spray. When frozen, pop out cube and place in ziplock bag.
• TO USE:
• Place the amount of eggs needed in the REFRIGERATOR 24-48 hours PRIOR to use.
• NEVER THAW EGGS ON COUNTER TOP!
• If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk.
• Use as you would normally from the shell.
• *note*.
• I have seen instructions stating that salt or sugar MUST be added when freezing eggs. I personally have NEVER done that, and after 15 yrs of using the above system MONTHLY, I have safely raised 7 children, not to mention several "strays" that chose to live with us for months at a time. There has NEVER been a problem at all!
• Servings & Time to Make:.
• This will vary on how much you decide to put up. Once you have a smooth system, very little time is involved.
• I have learned to use my Magic Bullet - ( THE best countertop equipment that I will ALWAYS have in my kitchen ) to give them a quick beat, and find the little spout great when pouring. I also place my ziplock bags upright in a BIG coffee cup so that it does not tip over!
• --------- For those suffering from * S E Y F E W S *
• (Separating Egg Yolks From Egg Whites Syndrome ).
• Just mark the bags accordingly. Perhaps a good Meringue is just around the corner -- maybe you want a really extra rich yellow cake or toss the extra "whites" or "yolks" into the next giant omelette or pancake mix.
• I have not tried it yet -- but I stumbled across recipe # 376260 Toasted Meringue Almond Clouds by Chef mariajane tonight, and that will be my next egg white usage!

SCRAMBLED EGGS IN ZIPLOCK BAG RECIPE

Steps:

• Have people write names on baggies. Place only two eggs into baggie. Add whatever else you want in your "omelette". Zip baggie and mix. Remove air from bag. Shake baggie to mix again Place the bags into rolling, boiling water for 13 minutes. You can usually cook 6 - 8 bags at one time in a pot. Open the bags and the omeleete will roll out.

CAMPING MADE EASY: BOIL-IN-BAG OMELET

Steps:

• Boil a large stock pot of water.
• Mix the eggs & the 1 teaspoon of water in a quart size Zip Lock heavy duty (freezer type) baggie (to scramble) and smoosh it quite a bit.
• Add in the desired choice & amount of cheese, pre-cooked meat & veggies to the baggie. Seal (zip) the top (removing as much air as possible) and mix everything by squishing the bag. Be sure to season to your liking (salt, pepper, oregano, chili flakes etc. ) before sealing the baggie.
• Place each baggie (zipper side up) into the boiling water, and keep an eye on them. Reposition the baggies if they sit too long against the side of the pot. They usually cook in about 10 minutes to be done, but depending on how many you are cooking and the size of the pot, it may take a little longer or shorter. Just watch them is all you need to do.
• Enjoy this fun & fantastic omelet.
• Some suggestions: Make them spanish with salsa, cilantro and pre-cooked chorizo. Make them Italian with mozzarella, tomato and pepperoni. Chicken cordon Bleu with pre-cooked chicken, swiss and ham. The possibilities are endless!