No Mess Omelet

I believe this is a fitting time for this remarkably simple recipe. With all the elaborate holiday cooking, you will appreciate something that can be done quickly, easily and require virtually no cleanup. It’s also satisfying, easy to scale (cook for one or for 6 in the same time with the same effort) and extraordinary in its versatility.

Who doesn’t like an omelet? Everyone has their preferred filling for it – bacon, cheese, ham, mushrooms, sausage, bell peppers, leafy greens, you name it. Making an omelet in the pan in not everyone’s cup of tea, though. Here is the simplest way to make it with amazingly consistent result and all the effort of cracking an egg.

Set a pot filled with water by 2/3 on high heat and bring to a boil. Meanwhile, take hold of a heavy-duty Ziplock bag (they are advertised as BPA-free) and crack 2 eggs into it. Add a splash of buttermilk or water and salt/pepper to taste.

Omelet in the bag

Seal the bag and shake it, massage and squish it to beat the eggs in the uniform state.

Omelet in the bag

Add the filling of your liking to the bag – in my case, it’s a shrimp meat:

Omelet in the bag

Seal it again, squeezing the air out. Squish it again to distribute the ingredients evenly. Place the bag in the boiling water and let it boil for 13 minutes. If you make more than two eggs in one bag (providing the bag in large enough), add 2 min per each additional egg. If your pot is large enough and you cook for a few people, simply drop as many bags as needed and fit in.

Remove the bag, open it and let the omelet slide onto the plate.

Omelet in the bag

If you want a topping of guacamole or sour cream or whatever you can think of, put it on and enjoy your perfect omelet.

Omelet in the bag

Oh, and clean up? Throw the bag away.


Omelet in the Bag

Time: prep 2 min, cook 13 min                        Servings: 1               Download PDF  

  • Eggs – 2
  • Buttermilk or water – 1 Tbsp
  • Salt and pepper – per taste
  • Filling (bacon, shredded cheese, ham, vegetables, greens) – per taste
  1. Fill the pot with water by 2/3 and bring to a boil
  2. Crack 2 eggs in a heavy-duty Ziplock bag
  3. Add buttermilk or water, salt and pepper
  4. Seal the bag and massage the eggs to uniform state
  5. Open the bag, add the filling, seal it again squeezing out the air and shake to spread the filling evenly
  6. Place the bag in the boiling water and cook 13 minutes

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