11 zip egg Recipes

zip lock bags, i prefer the freezer bags, permanent marker, extra large eggs per person, all your favorite omelet stuff

eggs, mayonnaise, chinese hot prepared mustard, yellow mustard, salt and pepper to taste, paprika, for garnish

cocoa, strong coffee, flour, salt, baking powder, baking soda, oil, sugar, eggs, vanilla

eggs, sugar, vegetable oil, grated zucchini, salt, cinnamon (i add approximately 1-2 more tsp. for added zip), all-purpose flour, vanilla, baking soda, baking powder, raisins (soaked in hot water for 30 min.) (optional), chopped nuts (walnuts or pecans) (optional)

dozen egg (2 eggs per scout), grated cheese, ham , bits, salt , pepper, other desired spices, ziploc bags, 1 for each omelet, stock , pot large, giant paper clip

preheat oven to 400 f. unfold thawed puff pastry on a lightly floured surface., roll out into a 10x14-inch rectangle., cut in half crosswise ., brush both halves with a mixture of 1 beaten egg and 1 tbsp water., combine 1/4 cup sugar , 2 tsp cinnamon, 1/4 cup very finely chopped walnuts and 2 tbsp melted butter., spread sugar mixture over 1 pastry half ., place remaining pastry half , egg-side-down over filling-topped half., roll gently with rolling pin to seal., cut crosswise into 3/4-inch strips., place 1 inch apart on a parchment-lined baking sheet. (at this point , you may freeze the strips on the baking sheet, then transfer them after an hour to a plastic zip-top bag and freeze for up to two weeks before baking. do not defrost pastry before baking.), brush uncooked pastry twists with egg mixture.

this works great !!! good for when all your family is together. the best part is that no 1 has to wait for their special omelet !!!), have guests write their name on a quart-size ziploc freezer bag with permanent marker., crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them., put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc., guest adds prepared ingredients of choice to their bag and shake. make sure to get the air out of the bag and zip it up., place the bags into rolling , boiling water for exactly 13 minutes. you can usually cook 6-8 omelets in a large pot. for more, make another pot of boiling water., open the bags and the omelet will roll out easily. be prepared for everyone to be amazed.

pie crust, chocolate graham crakers, melted butter or margaine, in large zip lock bag crush graham crakers , add to medium size bowl. add melted butter a tbsp at a time, n mix add enough for the crumbs to hold together to make a crust(sorry this is approx as i rarely measure when i cook). pour crumbs into a pie pan n pat out n up the sides to form a crust. set aside, peanutbutter filling, egg yolks beaten, salt, milk, sugar, flour, vanilla, creamy peanutbutter