The Ziploc Omelet: Amaze Your Guests

by Roberta Murphy

Unless an omelet chef is employed for the next luxury brunch gathering, one might go ditzy trying to create custom omelets for each guest. This also makes it impossible for all to sit down in front of a hot plate at the same time.

I love American ingenuity.

This clever trick was forwarded to me by that wonderful host, Hank Holman, from Tuscaloosa, Alabama. Thanks to his timely tip, my next brunch for 16 will be a hit with just two big pots of boiling water, large platters of fruit and pastries, and a few bottles of champagne and fresh-squeezed orange juice.

The possibilities for this cooking technique could extend far beyond entertaining brunches.

Could anything be more simple?

1. Lay out attractive bowls, each filled with cheeses, ham, onion, bacon, green pepper, tomato, salsa, mushrooms, salsa, sausage pieces, seafood, hash browns–or whatever else captures your imagination.

2. Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

3. Crack two eggs (large or extra-large) into the bag (not more than two) and shake to combine them.

4. Each guest adds prepared ingredients of choice to their bag and shakes. Expel the air from the bag and zip it up.

5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For
more, make another pot of boiling water.

6. Open the bags and the omelet will roll out easily.

Be prepared for amazed congratulations and lots of guest conversation.

(Consider the additional possibility of preparing these baggies the night before, refrigerating, and having individual omelet servings available on busy school or work mornings).