The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. There are many copycat recipes on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I have a sous vide circulator so that I can compare items cooked sous vide with with those cooked in a CVap oven. The egg bites turned out fantastic. The simplicity of this recipe makes it easy to tweak; you can easily come up with healthy and tasty variations on your egg bites. My trial run in the sous vide water bath was successful, so it was time to try the CVap version.
I used the egg bites recipe (roughly) from Chef Steps to do my jar-less egg bites.
- 8 large eggs (approximately 350g)
- 350g of cottage cheese
- 3g salt
- 3g pepper
Blend the egg mixture thoroughly in a blender. Spray muffin tin with pan spray and fill with the blended egg mixture.
I chose to add cooked, chopped bacon to each of the egg bites.
The mix-ins are pretty wide open for these bites, but I had bacon in the fridge, and who doesn’t love bacon with their eggs? Seriously.
My goal was to mimic the Chef Steps method, where the bites are cooked in a water bath at 185°F for 25 minutes. I set the CVap Cook & Hold to Constant Cook, Doneness to 180°F and Browning to 2. This air temperature differential of 10 degrees keeps the egg bites from getting too much condensation on top. 25 minutes later I had perfectly cooked, firm egg bites.
The bites were easy to remove from the muffin pan, and they were delicious. Tender, velvety texture with the cottage cheese blended in. It was easy and hassle free to make a bunch at a time. Do you like sous vide cooking, but not the hassle and expense of bags or jars? CVap can cook sous vide style without the hassle.