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.
2. Blend the ingredients together
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.
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.
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.
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.