I was gifted an immersion circulator for Christmas and have been obsessed with it even since. You can read another post I have about sous vide steak HERE. I still firmly believe that every person who cooks at home should have an immersion circulator. Sous vide used to only be available to restaurant chefs, but technology evolves and now we can harness it's magic right in our own kitchens. Seriously, I use my immersion circulator at least 3 times a week. It is absolutely worth the investment and I could talk for hours trying to convince you to buy one.
This basic recipe for these egg bites comes from ChefSteps, which is a great online resource for all your cooking questions. I also tried the Anova Culinary recipe which cooks the eggs for an hour at 172 degrees Fahrenheit. I found that I preferred the texture better at 185 degrees, plus it only took 25 minutes. I made a whole week's worth of breakfast for me and my husband in about 40 minutes, and only 15 minutes of that time was active. The best part of sous vide cooking is that you don't have to babysit your food!
You can purchase the Joule, ChefStep's immersion circulator HERE or on Amazon. I have the Anova brand that can be found HERE.
I've made 4 different versions of the eggs bites: bacon & gruyere are a direct copycat from Starbucks, my take on their egg white, a cheddar cheese version because I love scrambled eggs with extra sharp, and a dairy free version with almond milk. You're not going to get the same texture with almond milk as you would with regular dairy, but it's still yummy and a great option for those doing Whole 30 or those who have lactose issues. The heavy cream can be substituted with other forms of dairy: milk, ricotta, cottage cheese, cream cheese, even chevre. I chose heavy cream because I wanted a decadent and silky texture. The starbucks version has more cottage cheese, but since cottage cheese has ingredients like whey protein, cornstarch, and carrageenen I chose to stay away from it. And if I'm being honest, cottage cheese kinda freaks me out. Since the eggs are technically pasteurized during the 25 minute cooking process, these tasty little jars will last at least a week in the fridge and probably longer if you can keep your hands off of 'em!
Special Equipment Needed:
immersion circulator
blender
kitchen scale for measuring in grams
4 oz mason jars
BASE RECIPE [Makes 6 egg bites]
6 large eggs (300 g)
300 g heavy cream
3 g salt
1) Set up immersion circulator and heat up water to 185 degrees Fahrenheit.
2) Blend together until completely smooth. Any regular blender or immersion blender will work.
***If you don't have any form of blender, whisk by hand until there is no visible egg and mixture is super smooth.
3) Fill 4 oz. mason jars up to the lowest notch on the jar opening.
4) Screw on the mason jar lids "finger tight". This means you can easily open the jars with your fingers. Closing the jars this way will allow the air to escape once submerged under water. If the air can't escape it will press against the sides of the jar, potentially breaking the glass.
5) Lower jars into the water and cook for 25 minutes.
6) Remove jars from water (the glass will be super hot!) and serve immediately.
7) If not eating right away, place jars in an ice bath (bowl of water and ice) until they are cool. Dry off and place in fridge.
8) Will keep for at least a week. Microwave for 30 to 60 seconds without the lid to reheat or eat cold.
Cheddar
Basic recipe
1 tbsp grated extra sharp cheddar cheese for each jar (6 jars=6tbsp)
Blend cheese in with the eggs, cream, and salt until smooth. Fill jars and cook following basic recipe directions.
Bacon & Gruyere
Basic recipe
1 tbsp of grated gruyere cheese per jar
1 tbsp cooked & crumbled bacon per jar
Blend cheese with the eggs, cream, and salt until smooth. Fill jars with bacon and egg mixture. Cook following basic recipe directions.
***Bacon can be left out and added on top when ready to serve.
Dairy Free & Whole 30 Approved
Basic recipe with heavy cream swapped out for almond milk
1 tbsp chopped & cooked chicken sausage per jar
Blend eggs, almond milk, salt until smooth. Fill jars with chicken sausage and egg mixture. Cook following basic recipe directions.
***Chicken sausage can be left out and added on top when ready to serve.
***For this to be Whole 30 approved, be sure that the sausage and almond milk are compliant.
Egg White
Basic recipe:
300 g egg whites (roughly 8-10 whites)
300 g heavy cream
3 g salt
1-2 tbsp sauteed mushrooms, red bell pepper, and asparagus mixture per jar
Blend egg whites, cream, and salt until smooth. Fill jars with egg mixture and sauteed veggies. Cook following basic recipe directions.
***As with the bacon and chicken sausage, the veggies can be left out and served on top.
***Make sure that the veggies have been completely cooked down and all the moisture has been cooked out. Any excess liquid will come out and change the texture of the egg.
***Other tasty options for toppings***
freshly ground black pepper
pesto
caramelized onions
avocado
tomatoes
hot sauce
pine nuts
creamed spinach
mushroom ragu
bacon & onion jam
pico de gallo
crispy potatoes
smoked salmon
chives, basil, dill, parsley
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