Easy Sous Vide Egg Bites Recipe: No Need for Jars!

Ever since Starbucks rolled out their infamous sous vide egg bites, enthusiasts in the sous vide world have been after a recreation. Anova’s in-depth guide is ideal for getting a close match to Starbucks’ egg bites taste; however, I didn’t have any small canning jars. With a hungry desire for more egg bites, I set out to find an alternative method that actually works (unlike /u/PinicchioDelTaco’s attempt on reddit)

Leave the jars for creme brulee

And bring out the cupcake pan for egg bites! If I haven’t lost you yet, I promise this works better than the silicone balls in the link above. My method for sous vide egg bites involves freezing your egg mixtures in cupcake pans, popping them out, and vacuum sealing them while still frozen. You can then place them back in the freezer until ready to cook. Here’s how it works, in detail.

Step by Step Guide: Sous Vide Egg Bites

1. Gather ingredients and supplies

  • 8 eggs
  • 1/2 cup low fat cottage cheese
  • half cup shredded mozzarella
  • 1/4 tsp salt/pepper
  • Any other fun ingredients your heart desires

This makes between 6-8 egg bites.

Ingredients for sous vide egg bites
All of the ingredients.

2. Blend the ingredients together

Blended ingredients
All of the ingredients blended together. A milky foam rose to the top.

3. Pour egg mixture into cupcake pan

This can be done by using a cupcake liner or without. Cupcake liners make it easier to extract them from the pan when frozen.

egg bites in cupccake tray
We did it with and without cupcake liners.

4. Freeze egg bites

The first time I made these I let them freeze overnight; the second time I made them, I only waited about 2 hours and they were frozen enough. If you don’t use cupcake liners, just wait 5 minutes until the edges begin to melt a bit, or take a knife and score the edges to loosen them.

frozen egg bite
Don’t get too excited with the visual. The frozen egg bite looks better than the finished one. Seriously, can I just eat this?

5. Vacuum seal the frozen egg bites

Once frozen, pull out each egg bite and vacuum seal them. I place multiple egg bites in a single bag – but be sure they don’t touch or else they’ll fuse together to make one super-egg bite. Unless that’s part of your plan. Here’s an example of what not to do. Luckily I only messed up once.

vacuum packed egg bite
Don’t do this.

6. Sous vide the egg bites

Place the vacuum sealed egg bites into your pre-heated water bath at 173 degrees F for 25 minutes – 45 minutes. Since this method does not use canning jars, it doesn’t take quite as long to cook, even from a frozen state. Here is a shot of them cooked for 25 minutes and finished with a quick torch.

Finished sous vide egg bites
You can see they get a bit wonky in the vacuum packed bag.

egg bite texture difference
Here’s the texture difference between 25 minutes and 40 minutes. They were close, but I prefer 25 minutes as they were a bit more moist.

17 thoughts on “Easy Sous Vide Egg Bites Recipe: No Need for Jars!

  • February 12, 2017 at 3:28 pm

    I left the liners on when I vacuum sealed and found the stuck to the egg bites. Next time no liners. Also, do you re-heat in vacuum sealed bags or remove before microwaving?

    • February 14, 2017 at 2:45 am

      Sorry I might have explained it poorly! The liners should be taken off prior to sealing; the liners are mainly used so that they’re easier to pull out of the pan when frozen. Without the liners, the eggs are just a bit harder to get out of the pan unless you let them thaw for a few minutes.

  • February 13, 2017 at 4:08 pm

    Sounds like a great idea! Thanks! Can I assume that you put the egg bites into the heated water straight out of the freezer? New to sous vide. I love fixing egg bites and this would be great to do if I’m having company for breakfast.

    • February 14, 2017 at 2:46 am

      That’s right, they go into the water right out of the freezer. That way they retain their shape better.

  • February 18, 2017 at 3:53 pm

    OK, tried it. As soon as the eggs thawed out, they all ran together and are now schmeared all over the vacuum bag. I’ll have to scrape them out with a knife. Do you have a magic vacuum sealer? There’s no way they can retain their shape once they’ve thawed into liquid again.

  • March 13, 2017 at 6:24 pm

    I’m looking forward to trying these, since they are added carbs in the Starbucks version, making them difficult for me (Type 1 diabetic) to eat except as a rare treat.

    Regarding a PP experience with the eggs thawing while cooking and running together, it would seem to me that a really good vacuum seal is required to keep them in their own little “pockets” in the bag.

    I’m also considering ricotta instead of cottage cheese, along with the addition of some cheddar (very finely shredded or grated). I’ll let you know if it works out. Thanks for posting this!

    • September 11, 2017 at 4:33 am

      I use ricotta and cheddar cheese in my egg bites and they’re phenomenal.

  • May 21, 2017 at 2:50 pm

    Instead of a cupcake pan try a silicon mold. I bought some flower shaped ones that are 4 ounces per cavity to make fairy cakes. They work for this as well. They come in non-floral boring shapes too! (but I used what I had!). The advantage is that you can “peel them off of the frozen egg bites and skip the liners.

    I’m thinking that a cupcake pan with silicon, rather than paper, liners might work well too. And silicon can endure high heat so maybe they can even be left in the silicon container during sous vide, which I will be trying shortly!

    • June 7, 2017 at 1:21 pm

      But if you leave them in the silicon do you still vacuum seal them?

      • June 26, 2017 at 4:32 am

        Yes. You can freeze each individual “bite” in a muffin tin, cupcake mold, whatever shape holds your serving size. But yes, you still need to vacuum seal them to sous vide. Well, you can place them in a freezer bag and use the displacement method to “vacuum seal”

        I’ve seen recipes for baking, microwaving and even poaching in a pan, but that’s not Sous Vide, which gives a whole different texture and is the subject of this web site.

        Google egg bites and you’ll find tons of ideas on how to cook these. Have fun!

  • November 12, 2017 at 10:14 pm

    I made these today and they were really good! Now my question is how do you reheat them? I only cooked 1 package and still have the others in the freezer. Do you cook them all at once and reheat them or do you just cook them as you want them?

  • November 20, 2017 at 7:12 pm

    I am ready to experiment by mixing the ingredients then pouring them into a silicone mold that has a 2.5-4 oz capacity “cups” and putting that directly into my sous vide machine that only uses convection for heat distribution in the water. I expect to have to make adjustments to get the silicone mold to sit in the water at the right height as the silicon is lighter than water.

    If anyone has already tried this, please share your experience.

    I want to skip the freezing step and vacuum sealing if possible. I understand that the egg bites will keep for 7-10 days in the fridge once cooked.

  • December 9, 2017 at 11:45 pm

    I tried this today, but my bags kept floating. I tried weighing them down with a plate, but still ended up with a bag full of liquid eggs at the end. How are you supposed to prevent the bags from floating? This is one of those recipes where it’s really important the contents stay right side up, otherwise it won’t maintain its shape.


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