Ziplock Omelettes for Dummies

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I'm sure everyone's heard about ziplock meals before, but here's one explanation that's about as clear as it gets.

Ziplock Omelette

Perfect in that it's a one pot meal and you can use yer tank water even if it's been chlorinated or Vodkadized.

Don
 
Makes good omelettes. Used to do this when out with a group in the motorhomes.
 
This web site never ceases to amaze me!
What a great idea. Since C - Song is winterized I plan to try this out at home first. Can't wait till spring.

Gary Palsgrove
 
I think I will try one of these for breakfast in the morning.
 
GREAT Idea!!
 
– I am going to have to teach Terri how to do that.
_________
Dave dlt.gif
 
Okay... yes, it does cook the omelets well for a group, and can freeze, etc., however - most of the flavor from an omelet - mushrooms, onions, bacon, ham, eggs, or whatever else goes into it, tastes much better if it is BROWNED in the skillet. Browning produces up to 250 different 'flavenoids', or subtle nuances to the basic, raw taste of a food.

I'd like this kind of thing better if one could brown the onions, etc, as well as the outside egg matrix.

John
 
We have used the ziplock omlettes while on backpack or camping trips. Easy to tote. They are good, and there is a place for the ziplock omlettes but we agree with Dr. John -- the flavor, for us, is not as good as the same ingredients browned in the fry pan.
 
Known, of course, as the Maillard Effect...I think we'll stick with the little fry pan and either the Wallas or the single burner butane stove for our onboard omlets!

drjohn71a":1smnpucg said:
Okay... yes, it does cook the omelets well for a group, and can freeze, etc., however - most of the flavor from an omelet - mushrooms, onions, bacon, ham, eggs, or whatever else goes into it, tastes much better if it is BROWNED in the skillet. Browning produces up to 250 different 'flavenoids', or subtle nuances to the basic, raw taste of a food.

John
Click to expand...
 
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