Sous vide eggs bites ala Starbucks

harrietvane

Well-Known Member
https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/

I am still waiting for mason jars, so I just did the mixture in two ramekins, and used the submersion method and ziploc bags to remove the air.

The eggs have a lovely even, soft and custardy texture, and it's not too dense.



You can make a bunch and put them in the fridge. In mason jars, they're apparently quite hardy. I used smoked salmon in these ones, but going to try bacon and gruyere next time (I went with cheaper cheese and smoked salmon on special for this round!).
 

harrietvane

Well-Known Member
I am a sous vide addict! I noticed my protein wasn't as good as I'd like to have been last month, so I was looking for ways to up it at breakfast beyond yoghurt.
 

Rhondajs

Well-Known Member
This look amazing! How did you make them without the fancy water bath machine? Can you walk me through the process?
 

harrietvane

Well-Known Member
@Rhondajs I have an Anova sous vide stick, which turns a regular pot of water into a sous vide bath. You will need a very accurate thermometer, which, considering the sticks are <$100 now, might not be that much of a savings. You'll also need 4oz canning jars with the double lid so the air can escape.

Otherwise, Martha Stewart suggests this: http://www.marthastewart.com/1500950/how-sous-vide-without-fancy-machine
http://lifehacker.com/5984614/how-to-sous-vide-without-a-sous-vide-machine

I have done them 3-4 more times and started doing batches. I used way more bacon, but the batch made 6 4oz Ball jars of breakfast. They reheat well but fresh from the sous vide is still best.
 
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