Sous vide egg bites were popularized by Starbucks and are essentially like little egg soufflés made in your sous vide. If you’ve made egg bites in the oven in a muffin tin these are similar. But the baked eggs will be a bit harder and more rubbery than these. This is because 1) they don’t typically contain cottage cheese and 2) the metal muffin tin will get hotter faster causing the egg that touches the tin to be over-cooked.
If you have tried these eggs at Starbucks you know the texture is light and springy. If you read the ingredients on the Starbucks website, the first ingredient is cottage cheese. Cottage cheese keeps the egg bites from being too dense, although you will not taste this in the mixture.
Tips: If you’re adding bacon, you use thin bacon and cook it nice and crispy. Thick bacon can be too chewy and it may seem like it is undercooked even when it is not. You’ll need 4-ounce mason jars for this recipe. I like this set of 12 from Amazon as they have straight sides on the interior so you can slip out the ingredients easily if you prefer to serve them without the jar. You can store them in the jars, refrigerated for up to a week. Just remove lids and microwave for 30 seconds for 1 or 45 seconds for 2 before serving. The recipe is easily doubled to make a full dozen.
6 large eggs
1/2 cup cottage cheese
2 tablespoons heavy cream
Gruyere cheese
1/2 teaspoon salt
Pinch of white pepper
Optional Extras:
Shredded Colby Jack or other favorite cheese
1/4 small onion, shopped small
1/4 small bell pepper, chopped small
1/3-1/2 pound of bulk sausage, crumbled
1/2 pound of thin bacon, cut small
Cook onion, bell peppers, sausage or bacon in a skillet if using. Insure it is all cut or chopped small to fit into the little jars.
Add eggs, cottage cheese, Gruyere cheese, and salt into a blender. Blend until it is a smooth uniform mixture.
Spray the jar interiors with olive oil spray or any food release spray or rub with a little oil using your finger. They should be well coated to insure the eggs easily slide out of the jars if you wish to serve them that way.
Place a a little of the optional extras you’ve prepared into the bottom of each jar. Pour in the blended egg mixture until each cup is about three-quarters full. Use a teaspoon to gently stir the ingredients.
Screw on the lids but don’t tighten them super tight. Twist them closed just until they stop turning. Some air will need to escape while they cook. Once the water is heated to 170F submerse the jars using tongs. Some bubbles will come to the surface allowing them to sink and stay submerged and they may bubble a little more while cooking. Cook for 1 hour.
Use tongs to remove egg bites from the water bath and let them cool for 10 minutes. Remove the lids and use a knife to remove the eggs from the jars if you prefer. Serve warm or refrigerate up to a week and reheat later for serving.
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