Items you will need
- Boil-proof, sealable plastic bags
- Salt and pepper
Whether you are camping or you are just looking for an easy way to make omlets or scrambled eggs, use a boil-proof, sealable plastic bag that offers easy clean-up, quick cooking and the same taste as making them in a pan. Because you make the eggs in the bag, you do not need to use oil in a pan. You also use fewer dishes. Make sure you use bags that are intended for boiling because regular zip-top bags might melt in the boiling water.
Heat water in a pot until it reaches a rolling boiling. Maintain a rolling boil for best results.
Crack one to three eggs, depending on the size omelet you want, into each bag.
Add 1 tablespoon of milk per egg into the bag.
Add salt and pepper to taste.
Seal the bag tightly, removing excess air to help speed up the cooking process and reduce the steam when you open the bag.
Shake the bag to blend the eggs and the ingredients.
Drop each bag into the boiling water, keeping it at a rolling boil as the eggs cook. Leave the bags in the water at least 3 minutes. If you have more than four bags in the water, expect to leave them in as long as 8 minutes.
Remove the omelets from the water, using tongs to avoid burning yourself. Check that the eggs are cooked. Return the bags to the water if they need more time and check again after a minute.
Add chopped vegetables, meats and cheese to the eggs before you cook them, if you wish.
Because of the risk of foodborne illness, it's best to cook eggs thoroughly. If you prefer your eggs slightly runny, use pasteurized eggs or egg whites.
- 101 Camping & Outdoor Recipes; eBook Ventures
- Sarah Vantassel/Demand Media