Sous Vide Egg Bites

I didn’t know what all the fuss was about Sous Vide Egg bites since I’m not a frequent Starbucks consumer.  Upon further research – they looked like the perfect grab-n-go breakfast, so thought I better take a look into the ‘egg bite’ world.  I did have some preconcieved ideas of what they would taste like – rubbery, mushy, cold eggs.  I was pleasantly surprised.

Few Tips –

  • There are A LOT of recipes
  • ALL of the recipes differ
  • Test a few to see what flavor suits your palate

I decided to go with a simple recipe of all ingredients I had on hand:

  • 6 eggs
  • 1/2 grated cheese (i used a combo of Beemster (a dutch soft cheese) and a cheddar/monterey jack mix)
  • 1/4 cup cream cheese (which turns out to be 2 ozs – or 1/4 of a brick of cream cheese)
  • 1/4 tsp. salt
  • dash pepper
  • Optional: spinach, mushrooms, pancetta, bacon, peppers

While getting my ingredients ready – I setup my Anova Sous Vide and turned to 172 degrees.

I threw the first 5 ingredients into my Magic Bullet blender – easy, peasy!

Next I buttered 6 small Ball glass jars (4 oz) and placed the “extras” in the bottom of all the jars.  Today was spinach and pancetta – then poured the egg mixture into the jars until 2/3 filled.  Gently place the lid/band on the jar and tighten.  Once the water is at precisely 172 degrees, place the jars in the water and set the timer to 1 hr.

NOTE:  I had read about cooking for 60 minutes, if eating immediately and 50 minutes if storing and reheating later – so I cooked 3 at each time.

After opening a completed jar, I gently ran a knife around the egg bite and turned it upside down onto a plate.  The taste was creamy and delightful – not at all what I was expecting.  I may never eat scrambled eggs again – this is definitely the way to go!

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