nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Starbucks

Tom_300892

I see the old Bucks just released Sous Vide Egg Bites. Anyone have any suggestions on how they pulled these off while maintaining the shape?

Find more posts tagged with

How To Joule

Comments

mattpope

Yeah, my wife just noticed that as well. Is it something we could/would want to replicate? Interested in hearing from others.

Bob_Marcellino_302808

Freshly googled image, for reference. Looks like scrambled egg in a mold with some pre-cooked bacon in the bottom. Pretty straightforward.

fisher23

It looks to me that @Nancy_Byrd_47779's eggmatic post fits this perfectly. As I have only seen pictures of these, they look to me to be a par cook bacon and/or add ins scrambled then cooked in a mold as Bob said. The small canning jars would work great.

pd3ski_278514

As a side note ...sous vide is going to go commercial mainstream! I talked to a friend that works for a large meat distribution co. who said one of the largest pork producer is looking to do pre-sv'd products ready to sear!

Brandon_Byrd_40557

The first ingredient in the "bacon and Gruyere" one is cottage cheese, followed by whole eggs, then monterey cheese, unsalted butter, and THEN Gruyere. Not very "Gruyere-ey", if you ask me. The other one is made with egg whites only, followed by cottege cheese, and the rest of the ingredients. Cottage cheese has a boat-ton of stabilizers, so that may help with keeping it together. Both of them also contain small amounts of rice flour, which may also help bind it. In any event, I'm dubious about their deliciousness.

Brandon_Byrd_40557

Bacon & Gruyere product page.

Egg white and roasted red pepper product page.

rdj_245907

I bought duck breasts that were already sous vide and jus had to be seared. Only problem I had was cool centre. For me, just as easy to buy regular duck breasts and sous vide myself. Get a warmer centre.

Tom_300892

Thanks for the replies! Adding to the commercial aspect, I have a buddy that works for a meat factory, and he said the ready to eat sausage is cooked by being dropped in a hot water bath along the line.

naithaddi

They developed it with Cuisine Solutions, Bruno Goussault's company.

mattpope

Good idea; might have to try that technique. Also, the OCD part of me is still frustrated about not getting ALL the egg out of the shell when sous viding.

Max_Harris_88932

Was concerned about both flavors and carb count (9g for what is billed as eggs, cheese and bacon).

Decided to spend the dough. It's reasonably tasty. Has a flavor profile very similar to the bacon gouda egg ciabatta sandwich they sell. Little more gruyere flavored than gouda, but pretty close, if memory serves.

I am interested in recreating, at home, with better eggs, cheese and bacon. For daily consumption. Given that it's more cottage cheese than eggs by weight, I think it's really a custard, and the CC could be replaced by heavy cream, though you might lose the stabilizers in the CC.

brian_martin2001

https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/

Jack_Mayer_85396

I saw that too, thanks for sharing the link!

brian_martin2001

Just saw it and wanted to pass it along. I haven't gotten around to trying either the recipe or the Starbucks product.