They say that you can't make an omelet without breaking a few eggs. Some people believe that if you also didn't break out an omelet pan, then it can't possibly be an omelet. Au contraire!
I've tried making omelets the traditional way—in a pan—and I've never had much luck. Either I don't fold them over correctly or I overcook them and the outside is all brown and yucky. And to be completely honest...I never liked the taste of an omelet cooked in a pan.
But there's another way! Believe it or not, the best way to make a perfect omelet is to boil it. Yes, you heard me right.
One night last week I had a hankering for an omelet, so my sweet Hubby commandeered the kitchen and graciously agreed to let me photograph him working his magic.
First, he put a large pot of water on to boil. You need to have several inches of water depth, so we use our Dutch oven.
Each omelet will need its own Ziploc freezer bag; the quart size works best for us. Don't try to use a regular sandwich bag; they are much too thin and will burst while they're cooking. Believe me, I know this firsthand.
Have one person hold open the baggie, while the other cracks into it the desired number of eggs. We used two for my omelet (okay, it really was three; I was hungry) and four for Hubby's. If your omelets are different, it might be a good idea to mark the bags with your names before filling them so there's no fighting over them later.
Then you add whatever omelet fixings your little heart desires, but be sure that veggies are chopped small so that they'll heat through properly. We added cheddar cheese, green bell pepper, and ham to ours, plus I added a little onion to mine plus some cream. Don't forget to add some salt and pepper at this point too...we've forgotten this before and our omelets turned out a bit bland.
Seal up your baggie, but leave a small opening in the zipper so that you can blow some air in the bag. Once the bag is inflated, seal it up tight, then gently shake the bag so that all of your ingredients are mixed thoroughly with the eggs and the yolks are broken.
Reopen the seal and gently press the air out of your bag, then seal it up again. Your bag should be flat.
Plop your baggies in the boiling water, turn the heat down a little to keep the water at a low boil, and wait for the magic to happen. About 13 minutes is fine for two-egg omelets, but we like to give ours a good 20 minutes since we're doing three and four-egg omelets.
When the time's up, carefully remove the baggies from the boiling water; they will be super hot! Unzip the baggie and gently slide the omelet onto your plate.
Perfect! The omelet is thoroughly cooked but no brown icky outside. And the flavor...trust me when I tell you it's the best!
These omelets are so much fun to do when you have a crowd. You can set up a "fixings" station with bowls full of pre-chopped veggies, cheeses, salsa, spices, and so on, give each person a baggie with their name on the bag and a couple of eggs inside, and let them doctor them up to their heart's content. It's also fun to let your guests do the shaking and mixing...just be sure the seal's tight!
Then collect the bags, seal and flatten, and put several in each large pot of boiling water. Roughly 15 minutes later they are ready to serve!
And the cleanup...so easy. Just toss the baggies in the garbage. That's it! No messy pans to clean up.
My kids are coming to Idaho to visit next month; we'll definitely be doing these omelets one morning. They'll love them!