Tuesday, May 24, 2011
On our recent trip to a wedding in South Dakota, all of the family members of the bride and groom were invited to breakfast the following morning at the couple's newly expanded house. On the menu? Omelet-in-a-bag.
Some were skeptical, but we were all game, because it meant that no chef had to stand over a hot burner and we could all sit down to eat at one time — all 12 of us. And every omelet is unique and made-to-order.
It starts with a one-quart freezer bag, like a Zip-Loc. (They have to be freezer bags; the lighter sandwich bags won't hold up.) Break two or three eggs into the bag and squish them around until the yolks and whites are mixed. Then have a table full of omelet ingredients such as chopped mushrooms, tomatoes, peppers and onions — along with shredded cheese and cooked ground sausage and chopped ham.
Each diner selects the specific ingredients and exact amounts of what they want in their omelet. Merely throw it in the bag for the omelet of your choice.
Next comes a pot or two of boiling water. The pot should be big, like a stock pot, and the water should be boiling rapidly. You just drop in the bags and wait a short while for breakfast to be served.
Here's the part you have to remember: No more than six bags in each pot at a time; and leave them in the boiling water for 13 minutes. When the timer alerts you, pull each one out with a long set of tongs — or use your fingers if you have construction hands.
We rolled the omelets out of the bag onto a plate, where they looked almost as good as any we would have made in a skillet. Then we each added salsa and fruit to our plates and gathered around the table at the same time for a fine post-wedding breakfast.