A Scientist in the Kitchen

Ever since I’ve cooked herbed baked eggs with tarragon, we have used tarragon with eggs quite a lot. Often times, fried eggs become more flavorful by just topping it with a bit of salt and some chopped fresh tarragon. This time I decided to bake the omelets with tarragon.

Herbed Baked Omelets

5 eggs
1/2 cup milk
salt and pepper to taste
1 tsp chopped tarragon
1 tsp olive oil

Oil four ramekin pans. Whisk eggs in a bowl and add the rest of the ingredient. Heat olive oil in a pan and add the eggs. Stir eggs with fork so that omelet will not set. When half done, remove from fire and divide evenly into ramekins. Bake at 300oF until set. Serve omelete with sausages and top with a sprig of tarragon each.

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This method of cooking omelets tickled my fancy. I first learned about cooking with Ziploc to make omelets from Joy of No Fear Entertaining. It’s so easy to make and the omelet is perfectly poached!

In a bowl, whisk two eggs then add your choice of omelet stuffing. For my first Ziploc omelet, I used some leftover corned beef hash. Pour inside a Ziploc bag. Meanwhile, bring water to a boil. When vigorously boiling, place the Ziploc with the eggs and boil for ten minutes.

The original method asked for 13 minutes boiling (maybe if you have more than one bag). Cut the bag and serve the omelet.