This recipe uses a fancy French cooking technique called Sous vide. The literal translation means "under vacuum" and in basic terms you seal the food to be cooked inside an airtight plastic bag and cook it in heated water for an extended period of time. For accomplished chefs of both the professional and home varieties, you can purchase a fancy-dancy machine that will make duck confit that will make your heart melt (or so I've heard). Then there is the vacuum sealer that no one should be without. But hey, that is only if you have an extra $1000 lying around. There are less expensive options out there, but I'm going to show you a Sous vide method that you can accomplish with common tools you probably already have in your kitchen.
Let's begin, shall we...
Begin by breaking three eggs into a Heavy-duty quart-sized freezer bag like THESE. (DO NOT use thinner sandwich bags. That would be a disaster!) Crack the eggs straight in, don't worry about mixing them. That will come later. Then add your favorite fillings and a dash of salt and pepper. You really can't go wrong. Just add what you like. Everyone chooses their own fillings so everyone gets a perfect meal.
|Add your favorite fillings. This is what I could find in my fridge. Sorry about the nearly empty egg carton.|
|Squeeze out as much air as possible and seal.|
|Here is my son shaking his dinner.|
|Here is my daughter shaking hers.|
BOIL for exactly 13 minutes. You can cook as many as will fit in your pot at one time - such an improvement over cooking one omelette at a time. Also, think of how great this recipe would be for camping. It is such a mess-free recipe. If you're careful you won't even have a pot to wash!
|These omelettes can all cook at the same time so everyone eats at the same time.|
|The bags will puff out while in the water bath.|
|Here is a finished adult omelette.|
|Here is a finished kid's omelette.|
Open the bags and pour the cooked eggs onto plates and serve immediately. I served mine with toasted English Muffins, and vegetable sticks, milk and juice. I was drinking my homemade lemonade in a Jimmy John's cup. (Use the time while the eggs are boiling to prep the rest of your meal.) It looks like a great breakfast, but for us, it was dinner. It really doesn't matter when you cook these omelettes, they are delicious anytime!
|My vegetable side dish. It is perfect for a hot summer day!|
|Why, yes, I will have some English muffin with my butter. Thank you for asking.|
Let's review...Cooking your omelettes by boiling them (Sous vide) is great because there is no mess, everyone can choose how to dress up their own eggs, and everyone's meal is ready at the same time! What's not to love about that? Plus, no flipping! Just think of all of the possibilities. These eggs are perfect for a lazy morning brunch, a sunrise picnic, great for a fast breakfast around a campfire, or even dinner on a busy night. What's not to love? Try it today!