Taste of the Ozarks: Omelet in a bag

SPRINGFIELD, Mo. -- Omelet in a bag – prepare omelets for up to 6 people at once in one pot of boiling water! To begin, in a large pot, heat at least 4 quarts of water to the boiling point (it of course will heat faster if you put a lid on it). After you drop the omelets in, you will boil without the lid.
For each omelet, you’ll need:

2 eggs, a pat of butter, salt/pepper

1 ‘quart’ sized plastic ziplock bag. “Freezer” bags are preferred, but any quart ziplock bag will work.

Each person will break the eggs into the bag, adding the butter and salt/pepper, then, press out the air, and zipping the bag up tightly, squeeze and rub back and forth until the eggs are mixed up. If adding fillings (which I highly recommend), unzip the bag and add a few sprinkles of any of the following:

Grated cheese of any kind, crumbled, cooked bacon or sausage, chopped ham or bologna, chopped regular or green onion, chopped tomato, chopped leftover baked potato, a squirt of hot sauce . . . don’t overload the omelet, a small amount of filling will do.

Again, shaking the mixture to the bottom of the bag, and pressing out the air, zip tight, and rub, roll then shake the eggs and fillings down to the bottom of the bag, zip it up tightly. If more than one bag will be dropped in to cook, write your name in felt-tip marker on the top. Drop as many as six bags into the rapidly boiling water, and reduce the heat to a moderate level, cook anywhere from 10-13 minutes.

Use tongs to remove the bags from the water, be careful, the bags are hot. Unzip the top and let the omelet fall to a plate. Eat just like a regular omelet, with a fork and toast, or . . . dump the omelet onto a buttered slice of bread, fold it over as if it were a hot dog; this way, you won’t even need a plate or a fork!