Go to the Recipe: Your Favorite Sous Vide Egg Bites at Home
Do you have any other interesting recommendations on how to top these?
Struggling to find 4oz jars here in the UK, however I have a bunch of 8oz ones. How much longer would the cook time be for 8oz egg bites? Thanks
you can't really overcook those things. I used 8oz jars and cooked for just over an hour. Worked out fine. Also i had great success with just throwing in some frozen peas.
You can get them on Amazon.co.uk
They are amazing - I did them about a week ago with 4 different toppings: Avocado creme, tomatoes, spinach/garlic/onion, mushroom/garlic/onions and all turned out amazing. Sorry, my page are in Danish - the pics are universal though. http://hoerup.dk/egg-bites-sous-vide/
What would a non-dairy version of these look like? Any thoughts on using coconut cream instead?
These look great! Any reheating tips?
I used pint size jars and only put 4 oz in them and it was perfectly cooked in 25mn. I'm sure you can do the same with 8 oz jars.
Sauteed mushrooms with a clove of garlic, fresh parsley and a few grains of Truffle salt (Use less salt in the egg mixture if you go this way).
The "300 g Heavy cream, and/or cottage cheese" part of this recipe is a bit confusing. Is is 300g of heavy cream and 300g of cottage cheese? Or is it part heavy cream / part cottage cheese which total to 300g?
I recommend removing them from the jar by running a knife around the inside edge & invert on a plate. I microwave for 45-60 seconds
What's the recommended method to reheat these after refrigeration?
I used 12 eggs, 8oz neufchâtel, 1 cup gruyere cheese, tsp salt & pepper. Blend in food processor. Put crumbled cooked bacon & some roasted red peppers in the jars & pour egg mixture over. Finger-tighten lids & put in 172 degree sous vide for 1 hour. They turned out perfect! Stored in fridge for easy morning breakfasts for my 2 high school boys.
This seems very similar to a quiche custard base, using an intelligent technique... I bet you could add cut up spinach or mushrooms etc... into the mix and then cook too.
Tried the 1:1 recipe this past weekend. Eggs and cottage cheese. Topping was spinach, maple sausage, and onion. I blended the egg/cheese mixture with a stick blender and into the water bath it went.
Same question here... I wonder if full fat unsweetened coconut milk would work.
Has anyone topped them with fruit?
Any chance that cooking in bags then transfering to ramekins work?
If you have access to a Trader Joe's, their Vegan Cream Cheese worked perfectly with a 1 to 1 ratio with whole egg.
I might be picky but when I had the Starbucks Egg Bites, they were appealing because they were small (just a few bites), easy to handle and eat without utensils, had the flavors built in (no toppings), and were warm. I don't really get the appeal if basically eating an egg flan out of a mason jar. I have small ones and even they are 4 oz. The Starbucks ones are a little over 2.75 oz each? It's like a peanut butter sandwich recreated by putting PB&J in a jar and sprinkling breadcrumbs on top. Yes, it's the same flavor and ingredients but nobody is packing a glass jar for a snack on a hike.
I found I needed 14 eggs for a dozen 4 oz. jars with that recipe (I used a version on instructables); perhaps I just needed to use more BACON.
30 seconds microwave if refrigerated, 1 min. if frozen (depending on your wattage). I do two refrigerated for 45 seconds.
I like the mason jar approach because I can prepare this for my kids for the week. They have their breakfast ready to go before school. I can also take this to work for lunch. Just different approaches.
What are you taking about
Can the optional ingredients be added to the egg mixture itself vs as a topping? (thinking bacon, mushrooms, cheese, peppers, onions, etc). What would be the downside of "embedding" the optionals?
Any reason not to vacuum seal the jars? I have a chamber vacuum sealer that can take the air out of these small mason jars. I put the lid on loosely and screw the ring on just enough to keep it in place.
MEAT! Bacon. Sausage. Smoked ham. Shredded corned beef. Any of those. Maybe several. And HASH BROWNS! And TOAST. If it's going to be breakfast, it should be a real BREAKFAST. I'd put all those on those on the plate next to the eggs. (And I'll try this tomorrow.)
I saute mushrooms and onions, blanch brocolli, etc. I don't like adding things raw, but I just lightly cook them.
@Dick Green there's no reason to vacuum seal them. The seal on the jar, while not cranked on tight, is sufficient to keep the water out, but allow the expanding air and water vapor to escape.
@billk watch their Facebook video here https://m.facebook.com/story.php?story_fbid=1352885494749509&id=439305489440852. Grant goes into the reason behind it
I haven't tried this recipe yet (planning to this weekend!) but I get good results with unsweetened Silk cashew milk for custard base. It's thicker than most almond milks, but has a neutral taste that works with sweet (bread pudding) or savory (quiche).
@David Vo then don't make these. Problem solved!
@Justin Tronson he doesn't like that chefsteps didn't come up with a way to identically recreate the Starbucks egg bites.
@Nico Sanchez inn their Facebook video https://m.facebook.com/story.php?story_fbid=1352885494749509&id=439305489440852 Grant elaborates on why they don't recommend embedding the toppings inside the egg mixture.
Is there anyway to decant the egg bites after cooking, so you could serve them on a plate for brunch? Watching the FB live, the jars seemed a bit precarious once they were topped. I could imagine toppings ending up all over the table.
Could you use the same amount of cream cheese instead of the cream and/or cottage cheese?
can I use bigger jars and double up the contents?, how long would I cook them?
Made these in the egg white version! I topped the finished product with chopped smoked salmon, capers, red onion and creme fraiche. Hard to eat just one. When I made a second batch, again egg white only, I used 100g each cream, goat cheese, and cottage cheese. I topped the finished product with tomato, kalamata olives, oregano and a drizzle of olive oil. New favorite snack.
I'll replace cream with coconut milk tomorrow...
https://m.facebook.com/story.php?story_fbid=1352885494749509&id=439305489440852
@Stephen Wigley let is know how it turns out
Can you incorporate the toppings into the jar before cooking the eggs?
Thanks for the link. I didn't realize this content was out there - is it more of it? Why don't they just add it here...
When you say 185 degrees for 25 minutes does that mean when the sous vide comes back up to temperature? When i put 6 4oz mason jars (as instructed) the bath drop to 150 degrees.
I have no idea. I don't work for chefsteps, I just follow them on Facebook
watch their Facebook video here https://m.facebook.com/story.php?story_fbid=1352885494749509&id=439305489440852. Grant goes into the reason behind it
has anyone tried this with duck eggs?
Fancy with small tomatoes, basil, olive oil, almond flakes and drybaked smoked ham
I've made the Brûlée using wide mouth masons several times with no problem, but when I use the same masons for this recipe they float! What gives? The lids are finger tight and the jars are filled the same as the brûlée. Am I blending too much and adding air bubbles? Super frustrated and sick of wasting eggs. Ideas?
If I wanted to do 8 oz egg bites what would the cooking time be?
I made these yesterday and they came out dense and dry. Tried again today and lowered the heat to 180 and cooked for 40 minutes in 8oz wide mouth jars 3/4 full.......perfect.....thanks
Man these are so freaking good. I doubled the serving size cuz I'm a big boy (made in 8oz jars) and they still cooked in 25ish min. Gotta love that texture. Will definitely be doing this ALL the time now. My own special formula:
545g Eggs (10 Eggs)
195g Cottage Cheese
275g Ricotta
75g Whole Milk
25g Lactose Free Sour Cream (the reaally thick kind)
11g Salt
1g MSG (heh, who needs cheese on top)
This is the way I first learned to do it. Just run a knife around the side and turn over. They fall out nicely and can even be frozen and used later if you make a batch
I had the same problem. I used the wide 4oz ball. Not sure if I am suposed to weigh them down
Same question. Mine took the full 25 min just to come back up to temp
I made these tonight and they went over great! This was a winner. I wasn't sure what they were, as I don't go to Starbucks and have never heard of them, but they are delicious. Thanks for the new crowd pleaser!
I have found it's not much more, perhaps 30 minutes.
Why did you use Lactose Free Sour Cream instead of regular sour cream when you clearly are using other lactose ingredients?
Greetings from Johannesburg, South Africa, I find it easier to get the egg bites out of the jars, after reheating them in the microwave. That way they seem to pop out easily. Not quite so easily when cold. Hope this helps.
I live in New Mexico, so naturally my first thought is Mexican crema, asadero cheese, chopped jalapeño, onion and garlic salt with a topping of avocado, tomato and cilantro. Serve with a warm tortilla.
Well I used 14 eggs and probably used 4 to many. I made 12 4 oz jars but had tons left over so just made eggs for my wife 2 kids and myself. I could have made another 4-6 jars just didnt have the extra jars.
