SV Egg Bites texture

So I've had the eggbites from SB and like that they more dense/firm/snappy than the ChefSteps version... has anyone done trials to see what type of dairy would make the egg bites more like the SB version?

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tshewman

use only cottage cheese and reduce the amount/ratio of Cottage cheese:eggs.

hieu.do

Thanks for the response Todd - do you have any suggestions for the reduced ratio? I also like that the SB bites are less, for lack of a better word, grainy... they are smooth in texture and I'm assuming that the cottage cheese gives it that texture. Curious if it is more of a percentage of milk fat used (cream vs. 2%).

tshewman

You'll notice the SB bites appear to be more dense as well. I would start with the CS recipe and do 3 different ratios. Currently ratios are about 1:1. I would try .75:1, .5:1 and .25:1 and see which one you prefer.

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