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Started By
Message
Sous vide egg bites
Posted on 6/2/18 at 1:44 pm
Posted on 6/2/18 at 1:44 pm
I'm attempting to make some of these at the moment
I bought a silicone mold from Amazon that has 7 slots for the bites
LINK
From what I've seen equal weights of egg and cheese are suggested. Starbucks uses cottage cheese and they're nice and fluffy so I'm doing the same based on some blog postings I've read on the matter.
First batch experiment:
4 eggs - came out to 7 oz
5 oz cottage cheese
1 oz blue cheese crumbles
1 oz room temp kerrygold butter
I added a small pinch of garlic paste and some steak/burger seasoning to season
Everything in the blender until silky smooth, doesn't take long.
172 water bath for an hour
Will update with results once finished
I bought a silicone mold from Amazon that has 7 slots for the bites
LINK
From what I've seen equal weights of egg and cheese are suggested. Starbucks uses cottage cheese and they're nice and fluffy so I'm doing the same based on some blog postings I've read on the matter.
First batch experiment:
4 eggs - came out to 7 oz
5 oz cottage cheese
1 oz blue cheese crumbles
1 oz room temp kerrygold butter
I added a small pinch of garlic paste and some steak/burger seasoning to season
Everything in the blender until silky smooth, doesn't take long.
172 water bath for an hour
Will update with results once finished
5
Posted on 6/2/18 at 2:32 pm to Powerman
It’s going to taste like cottage cheese...
Posted on 6/2/18 at 2:41 pm to Salmon
Actually tasted like the seasoning I put in there which is odd because I didn't put that much
I found they were almost too light and airy. Would prefer them to come out a little more firm.
I think just a pinch of salt next time would do the trick for seasoning as the mixture is bland enough to take on pretty much anything.
I found they were almost too light and airy. Would prefer them to come out a little more firm.
I think just a pinch of salt next time would do the trick for seasoning as the mixture is bland enough to take on pretty much anything.
Posted on 6/2/18 at 2:58 pm to Powerman
Who made these up? Starbucks?
What are they supposed to look like?
What are they supposed to look like?
Posted on 6/2/18 at 3:34 pm to BRgetthenet
I doubt Starbucks made them up but they have definitely popularized them. The ones I tried from there were very good
Posted on 6/2/18 at 4:20 pm to Powerman
Starbucks uses a flour binding agent.
Posted on 6/2/18 at 7:03 pm to Powerman
Sounds like a huge pain in the arse for an egg. Takes 45 seconds to fry or scramble
Posted on 6/2/18 at 7:05 pm to Mingo Was His NameO
quote:
Sounds like a huge pain in the arse for an egg. Takes 45 seconds to fry or scramble
This.
Posted on 6/2/18 at 7:10 pm to Mingo Was His NameO
quote:
Sounds like a huge pain in the arse for an egg. Takes 45 seconds to fry or scramble
Apparently they reheat really well. The intent was to make some for work snacks and breakfasts
Very little prep time
I don't have a kitchen at work to scramble eggs
Posted on 6/2/18 at 7:24 pm to Powerman
I've had them at the local Starbucks and I like them. There's plain and bacon bite/cheddar. Both good IMHO.
Posted on 6/2/18 at 8:53 pm to Powerman
Microwave scrambled eggs is pretty damn easy. Use a silicone baking cup or plastic baggie.
Or just make a crustless (or crustful, if you’re not carb-avoiding) quiche, cut into slices, and reheat the slice at work. Crapload easier than sous vide eggs. Beat eggs, seasonings, add-ins, cream, pour into pan (or crust), bake until as set as you like. 45 minutes in the oven, unattended. Voila.
I get sous vide for big hunks of protein, but it’s silly make-work for something like this.
Or just make a crustless (or crustful, if you’re not carb-avoiding) quiche, cut into slices, and reheat the slice at work. Crapload easier than sous vide eggs. Beat eggs, seasonings, add-ins, cream, pour into pan (or crust), bake until as set as you like. 45 minutes in the oven, unattended. Voila.
I get sous vide for big hunks of protein, but it’s silly make-work for something like this.
Posted on 6/2/18 at 9:34 pm to hungryone
I have plenty of time on my hands and like experimenting with stuff like this
I think you guys are over estimating the amount of time it takes to throw some shite in a blender
I think you guys are over estimating the amount of time it takes to throw some shite in a blender
Posted on 6/3/18 at 8:58 am to Powerman
So overall compared to the Starbucks ones, are these as good? Better? Worse? The really amazing thing about the star bucks egg bites is the texture in my opinion. They are pretty fantastic.
Posted on 6/3/18 at 9:20 am to Mingo Was His NameO
quote:
Sounds like a huge pain in the arse for an egg. Takes 45 seconds to fry or scramble
If your scrambled eggs take 45 seconds, you’re making shitty dry scrambled eggs.
Posted on 6/3/18 at 10:21 am to gorillacoco
quote:
So overall compared to the Starbucks ones, are these as good? Better? Worse? The really amazing thing about the star bucks egg bites is the texture in my opinion. They are pretty fantastic.
This batch was lighter and softer, almost like a custard consistency. I'm going to experiment to see if I can get them to be a little more firm.
I'm confident the quality can be matched at home. It's just a matter of perfecting the recipe.
Posted on 6/3/18 at 10:23 am to Powerman
What's the point of doing this sous vide vs just boiling water? It's an egg...
I like the idea for having an easy breakfast throughout the week, not trying to knock you.
I like the idea for having an easy breakfast throughout the week, not trying to knock you.
Posted on 6/3/18 at 10:25 am to Haydo
quote:
What's the point of doing this sous vide vs just boiling water? It's an egg...
Precision? It's more than just an egg. It's a custard of sorts. I suppose the sous vide could be similar to using a bain marie?
I've seen other recipes using a muffin tin and in the oven
Honestly I'm just trying to find some things to do with this new Anova I got. I liked the ones at starbucks so I'm trying to replicate so I don't have to pay 5 dollars for 2 eggs.
Posted on 6/3/18 at 12:51 pm to Haydo
quote:
What's the point of doing this sous vide vs just boiling water? It's an egg...
While I've never made what's in the OP, sous vide is significantly easier for poaching eggs, for example.
Posted on 6/3/18 at 1:11 pm to Joshjrn
I'm a 148 degree person.
Posted on 6/3/18 at 4:23 pm to Degas
Think that temp would work for this application?
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