I’ve never had “egg bites” but I’ve heard rave reviews so I found a recipe for them and made them yesterday and they are definitely all they’re cracked up to be! 🙂
I made mine in the little 4 ounce Mason jars. I started with 7 eggs, added a bit of cream, Lawry’s seasoning, Cajun Redhead seasoning and crumbled bacon. Using a paper towel, I oiled the insides of five of the little jars, placed about a tablespoon of grated cheese in each jar, then filled to about 1/2 to 3/4″ from the top, put the lids and rings on, and used the sous vide at 172 for one hour.
Yesterday’s breakfast was delicious but I figured I’d wait to write about them til I had heated one up because no way would I make them and cook them for one hour if they were only good fresh.
This morning, I took a jar from the fridge, slid it out of the jar, sliced it and heated it in a skillet with a little butter.
They were perfect. Tasted just as good as they did yesterday.
I sauteed peppers and onions, added those and grated cheese, then topped with salsa verde and the mushroom powder (which wasn’t on yet in the picture). Absolutely amazing!
Sliced and heated, these would make a great breakfast sandwich on toast, bagels or muffins, with bacon or ham.
I was almost finished eating and realized there was bacon remaining but all the egg was gone. That may be a first. I usually run out of bacon first! Those eggs are good!
My experiment now is to take two of the remaining three, flash freeze them, vacuum seal them, leave them in the freezer for a few days, taken them out the night before I want to cook them and see if the texture/flavor changes after having been frozen.
My big container should be here this week and if I have good results from the freezer, I’ll probably be able to put two dozen jars in the big container and that will give me a lot more egg bites for that one hour running time.
April Reeves says
I’ve talk myself out of ordering the sous vide for now and today reminding myself that I don’t even like eggs (not completely I love egg whites. lol).
On the pie crust front since I left you hanging, I went back on keto. I’m pretty sure my oven temp is not accurate. Just haven’t gotten around to running test to verify my theory. Already have a new to me stove to replace it with in the carport. Maybe if I can prove it don’t work well, then it will get replaced.
Cilla says
OK, you have talked me into ordering the sous vide after being on the fence for a year or more. Toby says thank you for spending my money. rofl. Did you order a book or just winging it?
Judy Laquidara says
I did not order a book. There are plenty of recipes online.
sheryl says
I do eggs in a jar in the microwave. I spray the inside of a pint jar with olive oil and crack 2 eggs in it…add sausage, bacon, or ham (sometimes shrimp), dried onions and a bit of cream and cheese. I mix them a bit and cook for 1 minute, stir and cook more if needed. That’s one of my favorite breakfast meals. I’m checking out the Sous Vide. It might have to wait a bit though. I just got a Ninja Foodi Duo Air Fryer.
Sheryl says
Oh, and I add some butter or homemade mayo for oil.
Deborah says
Yay! I’ve been waiting for you to get to this! I have about 20+ iterations of sous vide egg bites under my belt. No joking. It’s the reason I bought a sous vide. My daughter was spending big bucks at Starbucks. Money that I, her mother, didn’t think she should spend. She kept asking me to come up with a way to make these. Instant pot didn’t yield the texture she wanted. So, sous vide it is. I have perfected a recipe that meets all of her very picky requirements. She and her husband eat it almost every day. However, I have had one problem lately. The bottoms of the little 4 oz jelly jars have started cracking while in the sous vide. My email to Ball Jars has been ignored. I have been putting the jars once the water reached temp. It has occurred to me that I should be doing that and should put the jars in when I first start my sous vide. I look forward to hearing your results. Oh, and by the way, I have only used the regular Ball and Kerr lids. I haven’t used tattlers on these. Since I wasn’t canning. I don’t think you would even try that since the Tattlers are precious and I use them for true canning but just mentioning it….just in case.
Judy Laquidara says
I fill my “pot” with very warm tap water and put my jars in then. If you’re putting cool or cold egg into jars and then into hot water, that’s what’s cracking them.
I prefer the Tattler lids because they are re-usable. When I vacuum seal jars (freeze dryer), I can’t use the Tattler lids but must use regular lids. I used regular lids on the jars I’ve used with the sous vide because they were new jars and the lids were on them. I’ll re-use them since I’m not canning but once they’re worn out, I’ll switch to Tattler. I have way more than I’ll ever use and wear out so I don’t mind using them.
Deborah says
I wasn’t using cold ingredients but I do think you are right that the shock of the hot water is what was cracking my jars. Next batch I’m going to put them in from the beginning. I don’t know why I hadn’t done that sooner. There is really no reason to deal with putting the jars in hot water with sous vide.