Egg Bites

I made the egg bites today and they came out dense and dry. I prepared the base in the blender, put in jars and coked for 25 min at 185. What could I have done wrong......over blend, cooked too long or too hot? help....thanks. Pat

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EDITH_ANN_ZECCA_416589

I have been making the Anova recipe for Sous Vide Bacon & Gruyere Egg Bites that Nicole Poirier brought out at the end of January. I've made eight batches of six 4-oz jars - the recipe calls for 172°F/77.8°C for one hour. I brush melted bacon grease inside the jar prior to adding a half-slice of cooked bacon and the 4 oz of egg+cheese.

Every batch has been great! (That's why I keep making batches!)

For heating: out of the jar, under the broiler for three minutes one side, one minute the other side. Kitchen smells great too!

[Actually, I cook them at 78°C because I prefer the rationality of Celsius.compared to the irrationality of Fahrenheit - quick, what's the °F for halfway between water changing from ice to liquid and water changing from liquid to gaseous?]

Yes, I know that the Joule recipe has different ingredients, AND a temp/time of 85°C/25 min.

I'll be watching this space to see if that temp/time combo really is correct.

fisher23

What did you use in them? 1:1 ratio of eggs and half and half gives a more custard texture. If you add the cottage cheese, the will be dryer, just like the originals. You can play without them until you find the texture you like use, one part egg, one part dairy, skim milk to heavy cream alone or in combination. You can use cottage cheese, ricotta cheese or even cream cheese, but they dairy needs to kept in ratio and the good pitch of salt.