Teardrops n Tiny Travel Trailers

We tried these RV omelets and they are good, for sure. Any way to make them just slightly drier? They were just a wee bit soggy on the plate . . .

mike54 wrote:would seal a meal bags work for this make the bags up at home seal the bags without the vacuum.

I would say so! I have the Foodsaver system and you can boil in those bags just fine. The only thing would be that you can't put raw eggs and other stuff in there and then be able to suck all that air out.

TEARFAN---- The only thing I can think of if they came out soggy was that maybe they weren't cooked the whole 13 minutes - get the water to a good boil first , then put them in and start timing .
If the bag was not sealed well, some water could have gotten in , or maybe there was a pin hole. We made about 20-30 of these at Beavers Bend and cooked about 10 in a boiling pot at a time. I made sure to use Glad brand Freezer bags and we didn't really have any problems.


Julie

cubby_1969 ,

Thanks. I went there and you have a ton of recipes that sound great. Of course, I won't be able to try them all this year. but I now have new recipes for the next 4 or 5 years........

oklahomajewel wrote:ZIPLOC OMELETS"

Crack 2 eggs (large or extra-large) into the bag
(not more than 2) shake to combine them

Put out a variety of ingredients such as:
cheeses, onion, green pepper, tomato,
hash browns, salsa, etc.

We made these omelets this morning.

They turned out real good. But they needed 17 minutes in the boiling water.


Mike...

I was introduced to this tricky omelet at the Camp-Inn Camp-Outt in 2006 and every year since then. The good folks at Camp-Inn host breakfast for everyone on Sunday morning. These omelets are awesome. Also make great breakfast burrito's. Load em up and 13 minutes later everyone is chowing down. Cooking time needs to be a little longer depending on how much other stuff you add to the bag.
Camp-Inn feeds nearly 50 or 60 hungry TDer's. Thanks CI for showing us another trick to make camping life a little easier.
Tom

I tried this method this weekend.

My omelet took 17 min made as specified in the original post. I didn't put more than 1 oz of onion, 1 oz of cheese and a cut up cherry tomato.

Tips..

Make sure you use a large pot of boiling water not filled more than half.
Make sure your glad bag has no air in it or it'll float more.
Make sure your glad bag top doesn't flip over the rim of the pot, it'll melt!

Hugs,
Ratkity

Ratkity wrote:I tried this method this weekend.

My omelet took 17 min made as specified in the original post. I didn't put more than 1 oz of onion, 1 oz of cheese and a cut up cherry tomato.

Tips..

Make sure you use a large pot of boiling water not filled more than half.
Make sure your glad bag has no air in it or it'll float more.
Make sure your glad bag top doesn't flip over the rim of the pot, it'll melt!

Hugs,
Ratkity

Thanks for the Tips!!

I would think that elevation might make a big difference in cooking time. Higher elevation, longer cook time.

I went on a multi-day rafting trip and two of our dinners were frozen Seal-a-Meals. Both stews, as I recall, and very, very good. Just boiled the bags for awhile and cut them open. Instant dinner.

Also went on a river trip (just an over nighter) with a canoeing couple who took the opposite approach -- they had pre-prepared everything in foil pouches and cooked over coals. A nicely minimalist approach that worked well. As I recall, they had burgers with potatoes and onions for dinner, and I can't remember what I ate, which should tell you something right there!

I would think that elevation might make a big difference in cooking time. Higher elevation, longer cook time.

I went on a multi-day rafting trip and two of our dinners were frozen Seal-a-Meals. Both stews, as I recall, and very, very good. Just boiled the bags for awhile and cut them open. Instant dinner.

Also went on a river trip (just an over nighter) with a canoeing couple who took the opposite approach -- they had pre-prepared everything in foil pouches and cooked over coals. A nicely minimalist approach that worked well. As I recall, they had burgers with potatoes and onions for dinner, and I can't remember what I ate, which should tell you something right there!

Arrrrgh, just double posted! How can I remove a post?

I know anything you add to the omelet with a high moisture content (tomatoes, mushrooms) will add to the cooking time. After all, it's sealed inside a plastic bag so the moisture can't evaporate..........but it's worth the wait.

Our Cub Scout pack calls them "barf in a bag".

No thanks.

My camping omlettes involve a cast iron skillet over either coals or the stove and a great deal of deliciousness.

I'm with you Jimbo....

Meats onions green peppers and perhaps the hash browns
need a little longer cooking time than the rest.

Just because the eggs are done in the bag method it doesn't
mean the sausage will be!

The shredded cheese dusted over the top makes a real pretty
garnish and melts in in seconds. It will be cheese sauce after
17 minutes.

It's just me : Having owned and operated your own restaurant
will ruin your life with regard for eating out and other folks
style of cooking.

If you are gonna precook the ingredients that need a longer
cooking time ya might as well do it at the campsite. Its just
a skillet to wash!

Jim and Bob:
The advantage of making the eggs in a ziplock bag is 8 or 9 people can eat at the same time. How long will it take you to make an omelette for that many people in your CI skillet? Of course if it's just for me, I'd rather cook it in the skillet, but for a number of people the bag method is hard to beat.
Tom

We don't add hash browns or cheese to the eggs & we use diced ham. If I use sausage, it is precooked. Always have some on hand in the freezer for just such occasions.

Our Ziploc omelets always turn out nice & fluffy...perfect for the egg burrito, with cheese, sour cream & salsa all rolled up in a warm tortilla.

For the Camp-Outt breakfast bar, everyone builds their own omelet & Craig cooks them up while I'm warming tortillas, making hash browns & sausages. As these come hot out of the pans (or in the case of the sausages this year - the DO - thanks Steve!), they are put in the warming trays, where people help themselves. We continue to keep the warming trays full as long as we have hungry people! To fill in the cracks, we put out the toaster & have a variety of bagels & cream cheeses, along with juices, milk & coffee. This year, we fed over 100 happy campers.

Those who know the type of gourmet cooking/baking I do also know that high level of quality is never compromised when we go camping. No reason for it.

Betsey