I got an email about this and a google search revealed dozens of recipes.  The concept is that you put two eggs in a ziplock bag, shake to scramble them, add ham, onions, peppers, cheese, etc., and then place into a pot of boiling water for 13 minutes.  When finished cooking you dump the omlette out of the bag, enjoy and do not have a pan to clean.

I am curious about everyone's thoughts about this as a wilderness breakfast.  If frozen ahead of time and properly protected they should make it 48 to 72 hours before getting  warm on an August trip.  My biggest fear is introducing things like salmonella by breaking the eggs, but will cooking kill that.  The quality of the bag is also an issue as cheap bags will melt in the boiling water.

This last trip I froze southwestern egg beaters and pork sausage, then the third morning cooked them to make breakfast burritos.  Very good IMO, but cleaning the pan was a bit of work.  I am wondering if this omlette trick would be a viable alternative.

CW

Why not take the ingrediants, and make them as needed?

{Snip}

C-Dub wrote on Sep 7^th, 2006 at 2:43pm:

The quality of the bag is also an issue as cheap bags will melt in the boiling water. I am wondering if this omlette trick would be a viable alternative. CW

C-Dib,

Yes it works I cook in bags while BPing, Use freezer bags, they are a thick mil polyethylene and will hold up to boiling water.

flp

C-Dub wrote on Sep 7^th, 2006 at 2:43pm:

...My biggest fear is introducing things like salmonella by breaking the eggs, but will cooking kill that.  ...

Ya, that's what I always thought too but it turns out there can also be toxins excreted by certain little critters that are not affected by cooking temperature.

That said, I have some summer sausage and cheese still sitting in my not yet unpacked food pack I should really put in the fridge one of these days. They've been ~70 degrees for at least a week and a half now (open for two). If they smell bad or make me sick I'll let you know.

Wow, that is a great idea. Myself, I hate the clean up after such a meal, but that sounds like ticket. Also, I think it might be better to just bring the eggs in whole, they should last just as long...maybe longer.. if properly cared for and there would be no issues with salmanila. If the eggs go bad, you will surely knew when you crack them. Thanks again for the great breakfast idea. ;)  ;)

wrote on Sep 7^th, 2006 at 7:49pm:

Wow, that is a great idea. Myself, I hate the clean up after such a meal, but that sounds like ticket.

If you are interest in "bag" cooking, you might also be interested in   (You need to Login or Register

dd

C-dub,

Not sure if this is site you were looking at but   (You need to Login or Register has a bunch of info and recipes for bag cooking.

db wrote on Sep 7^th, 2006 at 4:38pm:

I have some summer sausage and cheese still sitting in my not yet unpacked food pack I should really put in the fridge one of these days. They've been ~70 degrees for at least a week and a half now (open for two). If they smell bad or make me sick I'll let you know.

At my house this is dog food. He is always happy to see us return from a trip....especially if the fishing has been good. ;)

We use omelettes in a bag for the boy scouts a great morning breakfast !

I never thought of the bag idea, thats great!  I would take it one step farther.  Instead of zip lock back that have the potential to leak, put all the ingredients in the vaccuum sealer bags and seal it shut.  The bag material is made to cook in and does not leak if properly sealed.  

I cant believe I did not think of this on my own.  I vaccuum seal venison this same way.  If in a hurry I take the frozen meat out of the freezer, place in warm water for 15 minutes and veni-steaks are ready for the grill.

Only 18 days till my first trip!

Huck

This year I found that leftovers stored in zip-loc bags do very well reheated in hot or barely boiling water. This worked with rice and macaroni-I'm sure we'll try it with other things in the future. Best part is no pot to wash.