Ree Drummond's Plastic Bag Hack Makes Omelets Flip-Free

Breaking an omelet mid-flip can throw off your entire breakfast — at worst, you might have to turn the mangled eggs into a scramble, instead. So long as you're not going for a delicate French omelet (which is quite different from the American style), you ought to try celebrity chef Ree Drummond's hack for making omelets in a neater way — no messy flipping required. On her Food Network show "The Pioneer Woman," Drummond revealed that she cooks her omelets sous-vide, or in a water bath.

As seen in the above YouTube video, the chef begins by beating eggs directly in a resealable bag. This needs to be done carefully so the bag isn't punctured, as any holes will cause the liquefied eggs to seep out, creating a mess on the countertop or in the water. After the fillings are mixed in, Drummond seals the bag, pushing out as much air as she can. Keeping air out of the bag is essential for proper sous-vide cooking, as excess space will cause it to float on top of the water, creating an uneven cook job. 

The chef finally places the bag into a pot of simmering water to cook. The final dish may be a little wet in the center, but Drummond allows it to rest and finish cooking with residual heat before serving. The result looks like a classic, rectangular American omelet, but more moist.

There are a few caveats to keep in mind when doing sous vide omelets. Firstly, you need to ensure that the bags you use are heat-safe, as not all zip-top bags are — no one wants a bite of melted plastic mixed in with their breakfast. The best bags for this cooking method will be BPA-free, and made of plastic that can hold up to high temperatures. 

Some durable bag brands won't start to melt until around 195 degrees Fahrenheit, and sous-vide cooking for eggs typically uses temps from 135 to 167 degrees F. However, you should always double check temperature specifics before plunging the bags into the hot water, and use a properly calibrated food thermometer to monitor the water's temperature.

Additionally, while Ree Drummond simply folds the bag over on her countertop to push the air out of the bags, there's an easier method. After the eggs have been mixed and the omelet is ready to cook, leave the top of the bag open just a little. Lower it slowly into the water and the bag will cling to the eggy contents, forcing the air out of the top. Then, seal the bag tightly, and allow the omelet to continue cooking in the hot water.

The sous-vide method isn't Ree Drummond's only flip-free way of cooking eggs for breakfast. She's previously shared her method for making omelets in a mug. She mixes eggs, milk, cheese, veggies, and meat in a microwave-safe cup, then heats the whole thing up for a minute and a half. She gives the contents a quick stir, then returns it all to the microwave for another minute and a half to finish.

Every microwave works differently, so the first time you try this recipe, you might want to heat the eggs in shorter bursts, checking on them each time before cooking for any longer. You also want to use a mug that's on the larger side, since the ingredients will expand as they cook. And keep in mind that add-ins like meat and veggies might require you to microwave a bit longer. Using pre-cooked fillings can help take some guesswork out of the equation.

Once her omelets are completed, Drummond suggests topping off the eggy dish with some chives. Since your workload is lightened with these easy recipes, you can even slice up some potatoes to make crunchy, golden hash browns and serve them on the side, in addition to buttery slices of toast.