Disclaimer: I am taking liberties with the term sous-vide, which means under vacuum. Obviously, not the case when using food placed inside a glass jar. But Sous-vide egg bites sounds better than “Water-Bath-Precision-Cooked Egg Bites”
Whenever we travel, we need to get our Java fix at Starbucks. Not our favorite coffee shop (we are partial to Peet’s or smaller, family operated joints), but sometimes it is the most convenient option. In one of these trips a few years ago, I noticed in their menu “sous-vide egg bites.” Seemed like a perfect option, not carb-loaded as most items available. Because we usually cannot cook during trips, I’m always trying to find ways to moderate the carb intake while away from home. I was intrigued and ordered one. Loved it. Now, whenever we find ourselves at Starbucks, I get my sous-vide egg fix. But what is even better than that? I can make them at home, six at a time, and grab them from the fridge whenever I want. A super brief encounter with microwaves and I’m all set!
SOUS-VIDE EGG BITES
(from the Bewitching Kitchen, adapted from several sources)
6 (4-ounce) jars with screw caps
6 large eggs
½ cup heavy cream
¼ cup cream cheese
¼ cup grated mozzarella cheese
½ teaspoon salt
12 cherry tomatoes, roasted
pieces of cooked bacon
Heat the sous-vide water-bath to 185ºF.
Combine the eggs, heavy cream, cream cheese, mozzarella cheese and salt in a blender and blend until smooth. Put the additions of your choice in the bottom of each jar and then fill the jars with the egg mixture. Screw the lids on, only fingertip tight. Do not screw them tightly.
Place the jars into the sous-vide water bath and cook for 45 to 60 minutes. Remove the jars very carefully from the water-bath (use tongs, they will be very hot). Enjoy warm or refrigerate for a few days.
to print the recipe, click here
Comments: Most exciting part of this recipe is dropping the little jars in the sous-vide bath. What can I say? I am easily amused. It is very important not to tighten the lids too much, but of course if you don’t fully close them it will be a very messy situation. So what I do is: I tighten them well, then unscrew just a little bit.
You can adapt this method to your taste, using the add-ons I suggested, or anything else you might like. Perhaps cooked broccoli, sautéed spinach, grated carrots. Very flexible recipe. I normally make a batch in the weekend and enjoy a couple of these as a light lunch during the week. A little Ak-Mak cracker on the side, and I am a very happy sous-vider.
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