Best 6 Boiled Omelets Recipes

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.

EASY OMELET IN A BAG

Steps:

• Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
• Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

BALTIMORE CRAB BOIL OMELET WITH CRISPY SMASHED POTATOES

Steps:

• Heat 2 tablespoons of the butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the crab, corn, scallion whites and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the edges of the crab are just crisp, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.
• Gently smash the potatoes with the heel of your hand so the inside is exposed but they still hold their shape. Heat 4 tablespoons of the butter in the skillet over medium-high heat and add the potatoes in a single layer and cook, flipping once, until golden, about 4 minutes per side. Sprinkle with 1/2 teaspoon seafood seasoning and 1 tablespoon of the scallion greens. Season with salt. Transfer to a plate, cover and keep warm. Wipe out the skillet.
• Heat the remaining 2 tablespoons butter in the skillet. Beat the eggs, cream, remaining scallion greens and remaining 3/4 teaspoon seafood seasoning, then pour into the hot skillet. Cook by lifting the set egg with a spatula, letting the uncooked egg flow underneath. When the eggs are mostly set but still loose on top, add the crab filling to one side. Gently fold the omelet in half and slide onto a serving plate. Serve with the smashed potatoes.

BOILED OMELETS

Steps:

• Place eggs, milk, salt & pepper in ziplock bag. Zip shut and shake until well mixed.
• Open ziplock bag and put in whatever you feel like having. There are any number of things that you can add to my personal favorite.
• With a marker, write each person's name on the outside of the bag.
• Bring a pot of water to boiling point on stove.
• Drop bags in boiling water and boil for 13 minutes ONLY.
• Remove from water with tongs.
• Open bag and slide omelet onto plate.
• Add toast and juice and you've got a hearty breakfast or brunch.

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.

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!