my toxic omelet — best ever
According to this urban legend/recipe, if you can boil water, you can make an omelet. All you need is a couple eggs, the chopped-up ingredients you want in your omelet, and a quart size Ziploc baggie (same size they want to see your toiletries in when you fly).
The recipe has apparently been circulating on the interweb for some time:
Crack 2 eggs (large or extra-large) into the quart size Ziploc bag (not more than 2) and shake to combine them. Put in a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Make sure to get the air out of the bag and zip it up. Place the bag(s) into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.
Open the bags and the omelet will roll out easily.
Because I’ve never successfully made an omelet–it turns into scrambled eggs every.single.time–I knew I had to try this. “But is it safe?” was my nagging, second thought. After googling around, I’m pretty sure the short answer is no, not really. That’s why you don’t do it every day. Just like you don’t microwave your leftovers in Tupperware and don’t drink from plastic water bottles every day…. right?
So anyway, I didn’t take pictures of the process, but I tried this with olives, tomatoes and mushrooms inside and came out with the fluffiest, most cohesive omelet I have ever made! tah-dah!
Only one minor mishap: the bottom of the baggie split open at the end of the cooking time, and the eggs got a little soggy. Maybe cuz I used generic Ziplocs? Some sites recommend the freezer baggies, but I don’t buy those in that size so, whatever. My toxic omelet had a deformed lump on the side because I cooked it with part of the baggie under the lid of the pot in an effort to keep it from touching the bottom. Next time I guess I’ll just put a metal strainer down.
Oh and that purple poo on the side? Potatoes. When I bought em I thought they just had purple skin but they were purple all the way through. Not sweet tho. Fried em up with some onions and rosemary, yes yes.
08/05/2008 at 6:03 am Permalink
Do you close the lid after you put it in or cook it uncovered?
08/05/2008 at 9:04 am Permalink
I closed the lid but I think it would work just as well either way…?
31/05/2008 at 10:10 am Permalink
So I tried it this morning….without looking at the instructions…and thought it had to cook for 8 minutes…which turned out a bit runny on the inside.
I put it back in for 5 more minutes and, you know what..it was alright. =)
A little bit “wet” overall, so if you have the whole under-cooked-egg-phobia thing happening, it might not work for you. It was surprisingly good though.
Thanks!