Go to the Recipe: Your Favorite Sous Vide Egg Bites at Home
I've always struggled with the cooking time on these. It never seems to fit with chefsteps recommended cooking time. A thing they don't mention is the starting temperature of the custard. I have all the things including the eggs in a fairly cold fridge, so my starting temp is quite low. Which is also why I've had shocked glasses that break some times. Would you recommend preheating the custard first, and if so, to how much? Alternatively, should we put the containers in the lukewarm water first and let them come to temp together and then start the timer (meaning a bit longer cook)?
Big fan of this recipe. It has been a staple for months. Out of curiosity, has anyone tried with ricotta instead of cottage cheese?
Adding my notes here to rememebr: 600g whole egg, 400g cottage cheese, 200g cream, 6g herb salt, pepper, 40g grated comté--blender. 12 x 4 oz Weck jars. 2 batches, 25 min each. Tomato-Basil-Salt-OO, Toasted Brioche Breadcrumbs.
Perfect base recipe!. I used container egg whites (my super market has them by the quart or pint) to avoid what to do with the left over egg yolks. Only problem I had was with the time it took for the sous vide gizmo to heat the water to that high temp. Easy to solve next time by heating water on stove and then inserting the sous vide (and remembering to turn off the stove!).
Combine them for ricottage cheese
I seem to recall a parametric analysis of the ingredients, but I can no longer find that on the site. Any hints as to it's location? (Or am I simply hallucinating like my good friend ChatGPT?)
Can you add toppings (bacon/cheese/etc) prior to cooking or should that always be done afterwards?
Other nightshades like Eggplant(cooked) or Bell Peppers(cooked or raw). Wilted Spinach or Kale. Avocado.
what would be nice replacement for cherry tomatoes ?
FANTASTIC and SILKY! I use 1 1/4 Cup Gruyere and 1 1/2 cup Double Cream Cottage Cheese. If you're lucky enough to find it, the brand in our local organic store is by Good Culture. Perfection!
I made my first batch yesterday and reheated one this morning using the egg whites from the carton. Worked great and tasted delicious.
TOTAL SUCCESS!!! I use 6 whole eggs, 150g heavy cream+150g cottage cheese, and 3g basil salt. THEY ARE PERFECTION! My third attempt I made a crumble of baby bell mushrooms and breakfast sausage to add AFTER eggs are cooked. (My second attempt I added toppings before cooking and it was a FAIL.) My next batch I’m going to add sugar, cinnamon, and currants or raisins for a tiny sweet treat🥰
Any reason "100% liquid egg whites" from a carton couldn't be used? It is pasteurized, but I wouldn't think that would affect the texture? Would make it an easier quick fix on a work day.
I see a lot of commentary about jars but no mention of Weck jars which I highly recommend. I use the 8 Oz mold jars for these egg bites. The mouth is slightly wider than the base, which makes removal onto a plate and cleaning easier than the other shapes. The glass seems a bit thicker than mason jars. The lids use a plain orange rubber sealer, glass lid, and 2 steel clips; so you don’t need to worry about over- or under-tightening, they keep an excellent seal and the bubbles are easily released when submerged in your sous vide bath. Yes the lids do take a little bit more time and attention to open and close compared to a screw top, but we’ll worth it to me. I love these jars for sous vide.
I’ve made these before right to the recipe and they came out perfect! This time I’d like to make them in the 6-8 oz range (a little larger serving), so how would I adjust the time accordingly? Is it something as simple as double the portion therefore double the time? Thanks! :-)
I have used a band of parchment and a parchment circle placed in the bottom of a 4 oz jar sprayed with non-stick spray. Worked out really nice.
I used gruyere in a ham and egg white version and it came out great, with no changes. Just shredded it and dropped some in each jar.
Mainly we added the video above. As well as an update to some of the writing, and how the activity was organized to make it flow a bit better. But... a video really.
What did you update?
Maybe melt in the warmed up liquid first.
I'm trying to figure out a disposable liner for the Mason jars or a small plastic cup method for to go so I don't have to think about getting all those jars back. Suggestions?
Any thoughts on adding a harder cheese, like gruyere or Comté?
I made these the first time with egg whites and 50% heavy cream 50% low fat cottage cheese and some grated gruyere cheese (topped with diced ham) and the texture was excellent, even after a week in the fridge and a quick nuke in the microwave.
The second time I tried it with whole eggs, 50% half-and-half, and 50% low fat cottage cheese. Do NOT use anything less than heavy cream, it was terrible. The texture was like eating wet sponge, I suspect from all the extra water content.
Next time I'll try 25% heavy cream 75% low fat cottage cheese with whole eggs and see if that produces a better result while still cutting some of the calories.
Thank you for posting it made all the difference! I actually forgot about them and so they were holding for over two hours and they turned out silky smooth and delicious. I would never have tried this if you hadnt posted it.
The most nutritious and healthy part of the egg is the yolk...going to try it without the whites as the are expendable.
Going to try this...mine were not smooth like the starbucks ones. Thanks!
I have to say that since the people at Chef Steps spend all the time and energy producing the best recipes, I always make it as written the first time. Also, I just got my Joule (accepting names for it) so I am sous viding everything right now. These are so good. My cottage cheese had been contaminated with peanut butter and jelly (kids?), I used only cream and was not disappointed.
no
Any thoughts on ricotta cheese vs cottage cheese?
that is what I would try first, since it isn't what we did trials on it is an unknown for me at this point.
Hi Kyl,
Thanks for answering my question , as for the the proportions with the avocado oil and 2% milk is it going to be the same as in the original recipe. Also can I add vegetables to the eggs and sous vide everything together.
Hi Vik, you are going to need to add some fat regardless, otherwise it will end up being a very rubbery mass. try healthy some avocado oil and 2% milk. and you can flavor it with what ever you want.
I would like to make a healthy one egg whites without the cheese/cream, any changes to the recipe that has to be made? Also can wee add green peppers to the mixture?
PRO tip on SEO for the chef steps team, Starbucks egg bites are all the rage right now, you might want to optimize some keywords to pull in those crowds as this is essentially what they are looking for.
Hope you're calling it a brunch if you plan to cook your eggs for over an hour before eating.
They turned out ok, but I don't really like this recipe as it relies on strict timing rather than bringing it up to equilibrium temp. That time is also going to vary depending on what jars you're using.
For me equilibrium temp is one of the main attractions to sous vide, that I can let them cook longer without actually overcooking.
After experimenting, I much prefer to sous vide them at 76C for 60 minutes (or more!).
4 oz is not enough. I use the 8 oz jars from ball. Ask co-workers if they have ball jars at home? I got a ton that way.
also to stop sticking use spray canola oil. Using a wide mouth jar allows you to unfold if you like. I just eat them put of the jar and soak to clean
My recipe is 12 eggs - in thermomix comes to about 20 oz , then cream centroamericana (all latin stores see this) 4 oz;, cream cheese 8 oz and remaining 18 oz cottage cheese. I top with bacon, green onions and a bit of mexican cheese....
Does anyone have good dairy free options?
I made these last night and they were fantastic. I kept it simple using 6 egg whites and an equal amount 2% cottage cheese. Placed in blender to mix it up then poured into 5 4 oz jars. 25 min at 185. Once readyi added diced cherry tomato, feta, basil and olive oil that I had mixed together - over the top. Sooo good. I reheated one for breakfast this morning (40 sec in microwave). Still good! No issues cleaning the 4 oz jars aftering soaking for a few minutes. My new favorite breakfast!!! Thanks for the inspiration.
What is the best method to reheat these in a 1000w microwave? Wanted to make these as a breakfast on the go for my wife and see if anyone had figured out a great method to heat these without overcooking. Thank you!
can you freeze the egg bites in the glass jars? (after you let them cool)
I had the same problem as Richard. Had made several batches previously using a Le Creuset dutch oven as the container and it was fine. Tried to make another batch in a hotel pan, and the bottom broke out of one jar. The water was full of egg and the sous vide wouldn't heat above 160 degrees (probably clogged with egg bits) so the others never set up. Thought it was a fluke and did a new batch today. Two more jars broke. I saved 4 jars and they're now cooking without issue in the Le Creuset. Not sure why the hotel pan would cause this problem, but I won't use it again.
just leave it on, and clean joule after, it will be ok
Ouch.. One jar broke as I put it into the water. The bottom dropped out and the water cloudy / white. I'm leaving it running to finish the egg bites, but I'm afraid it will harm the Joule. What do I do?
Is it OK to put the jars in right away, as the water is heating up? Especially since they'll never go past the 185 degree temperature and others have posted that 25 minutes wasn't enough?
Have others noticed the 25 minutes not being enough time?
