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Omelets anywhere.

It's in the bag: at least, the omelet is, in this easy-spaced portable brunch. And our menu for a dozen is designed so you can serve an appealing meal regardless of how little time you may have to put it together.

These omelets cook in sturdy plastic boiling pouches, the kind you buy at a drug or discount stores (usually to be used for frozen foods). Two dozen bags cost $3 to $4. You can seal them closed with a heat-sealing appliance or fasten each bagh tightly at the neck with a rubber band.

The advantages are several.

First, you mix and bag the omelets up to two days ahead, so there's no last-minute fussing.

Second, you don't cook--your guests do. Set up a portable burner (such as a camp stove or a tabletop butane stove) at the party site and place a pan of water on it. Bring the water to a boil, then adjust heat to keep water simmering. Guests drop their own omelets into the water.

A card with simple instructions nearby will guide even noncooks to success. Then just snip open the bag, slide the tender, butter-free omelet onto a plate, and add flavorful toppings.

Bag Omelets

Baked Ham, Hot or Cold

Bran Muffins with Butter

Fresh Strawberries and Dates

Orange Juice Coffee or Tea

Except for the omelets, you can purchase all the foods for this brunch if you choose.

If you plan to transport the meal, pack the omelet pouches, ham, sour cream, butter, and chopped onion in separate containers and place them in an insulated bag to keep cold. Carry the beverages in thermos bottles. The other components don't need refrigeration.

Be sure you have enough fuel to keep the portable stove going on high heat for at least 1 hour--enough time to bring the water to a boil and keep it simmering while guests cook their omelets. You'll also need a couple of pairs of tongs for cooking and a pair of kitchen scissors for snipping bags open. Bag Omelets 2 dozen eggs Water About 2 cups (1/2 lb.) shredded Cheddar cheese Salt and pepper Toppings (suggestions follow)

Beat eggs and 1 cup water to blend. Pour about 1/2 cup of the egg mixture into a boilable plastic cooking pouch (6 by 8 in. or 1-pt. size). Add about 2 tablespoons shredded cheese. Close bag with heat-sealing appliance as instructed by manufacturer or fix tightly with a rubber band. Repeat until all the egg is used; you should have 12 bags. At this point, you can refrigerate the eggs up to two days.

To cook the omelets, bring 2 to 3 inches water to a boil in a coveted 5- to 6-quart kettle; adjust heat to keep water at a steady simmer.

Write out an instruction card for the table: "put 1 to 6 bags at a time in the water." (If bags are sealed with rubber bands, advise guests to float the bag, rubber band up, to prevent the remote possibility of water seeping in). "After about 1 minute, gently squeeze bags with tongs to mix egg. Continue to simmer, squeezing 2 or 3 more times, until egg is softly set, about 5 minutes. To test, lift out bag and gently squeeze; egg should not be liquid."

After cooking, cut bag open; if necessary, drain off any condensation. Slide omelet onto place. Season with salt and pepper and add toppings. Makes 12 omelets.

Toppings: 1-1/2 cups green chili salsa, 1 cup chopped green onion, 2 cups sour cream.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Apr 1, 1984
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