This is something I think I might try this weekend! 
-- Crack 2 eggs (extra-large or jumbo) into the Ziploc bag (not more than 2) shake to combine them.
-- You can add a variety of ingredients if you choose, such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
-- Put the prepared ingredients of choice into the Ziploc bag and shake. Make sure to get the air out of the bag and zip it up.
-- Place the bag into rolling, boiling water for 13-15 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
-- Open the bag and the omelet will roll out easily. Be prepared to be amazed.
*HUGS & FOOTRUBS* ladies..  *HANDSHAKES* guys... 
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butterfly943
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Sep 21 @ 10:33PM
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You let me know if it works
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Fayvorite
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Sep 21 @ 10:45PM
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I'm anxious to know too. For a super hurry I just nuke those same ingredients in a large mug for a minute or two. Works for speed.
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summerbreeze916
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Sep 21 @ 11:21PM
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I have actually heard of this......but never tried it. If you're making them....I'll take mine with green pepper, onion, bacon chunks and some of that WI cheese. Just please don't take it from Favre's head.  
Sorry.........  
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lovestobake
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Sep 21 @ 11:22PM
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It works great, enjoy.
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wstang69
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Sep 21 @ 11:26PM
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if your nuking.. add a lil milk to keep them fluffy - not rubbery
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hart_of_gold64
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Sep 21 @ 11:55PM
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 I have made these before.Just to try it.It works.But I prefer mine the old fashioned way.Cast iron skillet,bacon grease & whatever I feel like throwing in it to make it taste good.
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SpiritOrnery
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Sep 22 @ 1:54AM
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I choose stainless steel and cast iron over plastics any day. So sorry. Hope you like it.
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mystery2u888
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Sep 22 @ 5:23AM
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Hey friend this was showin in the kitchen I learned this from a few people in there an all kinds of ideas........ and  who knew but what a great idea
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misschoos
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Sep 22 @ 5:46AM
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13-15 minutes for two eggs?
I'm not sure if we have ziploc here, but I would try it, I've heard it's good.
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Fr8rain
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Sep 22 @ 8:47AM
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You can also freeze before cooking. Great to take along camping.
No fuss, no mess.
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cbond35
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Sep 22 @ 8:55AM
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Yes wstang, to make fluffier scrambled eggs, use milk.
I prefer cracking the eggs into a bowl and whisking in the milk. Whisking aids in the fluffy outcome. But remember, over-beating/whisking makes the eggs thin.
As the eggs cook, the milk turns into steam, puffing up the eggs as they firm. The traces of sugar, fats and protein in the milk also help to make larger curds. The larger the curds, the more steam is trapped. Water will dilute the flavor and they will not be as soft and fluffy. Don’t add more than five teaspoons of milk per egg, because the eggs can’t absorb all that milk.
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tentfire
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Oct 29 @ 10:49PM
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This sounds very interesting. I always use the skillet or the microwave, but I will have to try this. It sure would save on the fat that went into it. I would make sure I used a "freezer" ziploc, though. Pre-freezing for camping (or just for when time is short) is a great idea, too!
How did it turn out?
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