by: Max M Rasmussen

Omelet In a Bag - Ziplock Omelet (Æggestand)

A danish classic. Very well suited for the smoked herring (kippers), shrimp or whatever you have in mind. We usually get it at Christmas, but it is not necessary to limit it to that season. It is suitable as a condiment for meats, in sandwiches and open sandwiches (smørrebrød) for all seasons.


  • 4-5 eggs
  • 2½ dl (1 cup) milk
  • ½ tsp salt 


Mix all the ingredients.

Beat the eggs well into the milk, so there are no lumps left. And then beat some more.

Fill the egg mix into a plastic bag. It is important to use a heat resistant plastic bag. Like an oven bag or a sous vide bag.

Place it in a saucepan, barely simmering.

Let it simmer for approx. 20-30 minutes until the egg mix is solid. You should definitely not let it boil too long. You risk the eggs separating.

Move the bag as little possible to get a good texture.


If you need to make a large portion (eg 10 eggs) you can put the egg mix into a greased baking pan, and bake it for 20-30 minutes in a water bath in a 150°C (300°F) oven. If the bath begins to boil, then turn it down to 100°C (210°F).


The basic recipe is "pound for pound", or "liter to liter" with milk and eggs. So it's about. 1 egg to just over ½ dl (1/4 cup) milk.