These egg bites are turning out really popular lately. Well, why wouldn’t they? It’s yummy, it’s convenient, and nutritious. On top of it all, it’s one of those recipes that you can totally make your own. Much like a smoothie, you can practically put any ingredient into it, only making it richer or healthier as you wish.
Though it may seem to be a totally fresh culinary idea, an egg bite is not too far from a quiche, frittata, or a custard which have all been there as far as we all know. It’s just basically cooking those eggs at a precise temperature to get them perfectly smooth as those proteins coagulate. Not too much of a challenge for sous vide cooking really. In fact, sous vide is definitely your best bet to pulling this dish off perfectly every single time.
Let’s start by getting all those eggs, cream, and cheese blended into a smooth custard base. Go free to experiment with your proportions, keeping these guidelines in mind:
- Going for pure eggs will make your custard to tough and chewy. Cream provides for a smoother texture aside from the extra richness that it gives.
- You can replace cream with a whole lot of other ingredients – milk, yogurt, half-and-half. . . for the same purpose, but for a different flavor.
- You can use any other type of cheese that you wish, or even totally do away with it.
- You may use pure egg whites to reduce the fat and calorie content of this dish.
- You may add any seasoning blend into this custard base – herbs, curry, cajun, hot sauce. . . anything really.
Brushing the inside of your canning jar would make it easier to release your cooked egg bites out. If you’re eating them out of the jar anyway, skip this step and save your diet from the unnecessary fat.
Get your choice of filling into those jars. Meat, mushrooms, crab flakes, herbs. . . whatever you fancy, really.
Pour that blended custard base into those jars, how much or how little you wish.
Just give it some time to rest to get all those bubbles up and out into the surface. Those fine pockets of air would make your egg bites quite rough and somewhat spongy.
Seal your bottles going just “finger-tight”. The air inside those bottles would expand as the custards cook, and may cause the bottles to break if they don’t find a way out.
Cook the egg bites for an hour at 170F. Getting as much bottles that your sous vide bath would accommodate is totally possible and with even results. It would be a good idea to make a large batch of this recipe(about a week’s worth of breakfast), as they can easily be kept inside the fridge.
It’ll be best to enjoy these egg bites as soon as they come out of the sous vide bath – fresh and warm.