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Breakfast Recipes |
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- Quart size resealable bags (half gallon size for hearty eaters)
- Eggs
- Whatever fixings you like in your omelette (ham, cheese, mushrooms, etc.)
- Salt and Pepper
- Milk (optional)
Directions:
Fill a large pot half full with water and bring to a boil. Break eggs into resealable bag along with milk, salt and pepper if you wish. Seal the bag and mix (squish the ingredients together with your fingers). Once mixed, add other ingredients. Leave some room for eggs and air to expand. Reseal and tumble (mix everything together). Make sure to remove as much air as possible, seal the bag, and drop into boiling water. The bags will float on top, and the air will expand in the bags when it gets warm. Cook approximately 10 minutes.
Comments:
We usually have at least four bags in the water at one time. On cold days, cover pan while cooking.
Gordon & Amy Larkins
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