Creamy and Savory Egg Bites

By -


I love this recipe. This is supposed to be "sous vide" but I don't have a sous vide device so I cooked it on the stovetop as though I were canning jam - I put my cooking instructions at the end. The endeavour seems a little fussy and I don't love cleaning the cooked egg out of the jars but it's really worth it because they're so good and they have the same texture as the Starbucks egg bites. You can play around with the ingredients of course - I haven't added bacon, you could go with herbs or spices, or just have them be very plain. They're great for sandwiches. I always halve or quarter the recipe because it makes a lot as written.

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

For the Egg Bites

  • 16 ounces cottage cheese
  • 1 dozen eggs
  • 1 pound bacon, cooked and diced
  • 1 bunch of scallions diced
  • 1 cup grated Gruyère cheese
  • Salt and pepper to taste
  • 10 to 15, 4-ounce canning jars
  • Cooking spray

 For the Egg Bites
 
Preheat your water bath to 170°F (76°C).
 
Place cottage cheese and eggs into a large mixing bowl and puree with an immersion blender or a regular blender until smooth.
 
Add the bacon, scallions, cheese, salt and pepper to taste and mix well.
 
Prepare your 4-ounce canning jars with cooking spray.
 
Pour egg mixture into jars, dividing evenly among all cups, about ¾ of the way full. And secure the lid.
 
Place the jars into the water and cook for one hour.
 
Once cooked, remove them for the water bath and serve immediately. For a little variety, serve with fresh tomatoes and herbs, a dollop of crème fresh, hollandaise sauce or salsa. Simple and delicious!

*My Cooking Method: I greased the jars, filled them, put the lids on, and immersed them in the water. You don't want to shock the jars with a sudden temperature change, so I heat up the water first by bring it to a boil while I prepare it and then taking it off the heat until I'm ready. Put something at the bottom of the pot so the jars aren't rattling around on the bottom, even a teatowel is ok, or other jar screw lids, etc. Lower the jars in, and make sure they're covered with about 2 inches of water, bring it back up to a boil and let them just simmer for about 20 minutes.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more