Sous vide eggs bites ala Starbucks

harrietvane

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Singapore
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.

IMG_6389.jpg


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!).
 
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.
 
This look amazing! How did you make them without the fancy water bath machine? Can you walk me through the process?
 
@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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