Sous Vide Egg Bites - Adventures in Everyday Cooking
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- Опубликовано: 24 авг 2024
- Find your recipe here: adventuresineve... Goodbye over-priced Sous Vide Egg Bites! And hello ultimate variety!! For Mother's Day this year I received an #AnovaImmersionCirculator (aka Sous Vide) and of course, I jumped right into it and made my favorite guilty pleasure. I get sous vide egg bites at the bucks-taker almost every time I go (any hour of any day). Well, no more! These are everything!!!
Link to all the products I used (affiliate):
Anova Immersion Circulator: amzn.to/33NKTkJ
Cambro: amzn.to/33PgtOK
4oz canning Jars: amzn.to/3opItlD
Chef's tongs: www.pamperedch...
Sous Vide Egg Bites
Ingredients
* 12 large eggs
* ⅓ cup of milk
* shredded cheese
* Salt & pepper to taste
* 10 - 4oz mason jars
* Optional add-in ideas: green chilies, peppers, bacon
Directions
* Prepare your vessel (pot or cambro) with hot water as per your Sous Vide immersion circulator directions. Keep in mind you need room to add your mason jars. Attach your SV machine to the side of your vessel
* Set your SV machine to 172ºF. Please note, if you use cold/cool water, this process may take 45 minutes to heat. Once you are almost at temp, it’s time to prepare your eggs.
* Spray 10 4-oz. mason jars with nonstick cooking spray.
* Add 1 tablespoon of cheese to the bottom of each jar. If you are using add-ins, also add them in now.
* In a separate bowl, mix together the egg, milk, and salt and pepper.
* Fill each jar up to at least 3/4 of the way full with the egg mixture (If you do not get it to 3/4th, the jars will float, which isn’t ideal but not horrible). Give each egg cup a good stir.
* When tightening the lids, tight fully, then screw off one half a turn (if your jars are over tightened, they may crack and ruin your precious eggs).
* Using a pair of tongs, stack your jars into the vessel making sure the full jar is submerged. * You should see bubbles come from the jars, this is fine.
* Set your timer for 55-60 minutes.
* Once the time is up, remove ONE jar and check the egg consistency. They should feel and look semi-firm (think souffle) but not overcooked. If they’re still runny at all, get them back in for 3-5 minutes
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#ImmersionCirculator
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From Elizabeth Herrmann
Just a suggestion... When freezing them, don't put them in a container, rather, if you have a vacuum sealer, you can seal two at a time then freeze them. When you go to use them from frozen, take them out of the vacuum sealer packaging and put them on a crisper or right on your oven rack then cook them in the oven at 425 - 450 degrees for 14-17 minutes to heat them through and get a slight browning on them, then enjoy them. They're still great from frozen rather than waiting for them to defrost and use the microwave. Personally, I like a little brown color on them and enjoy some crispy texture, but it's all in someone's personal preference. This is just a suggestion for how they can be "heated back up" from frozen. Enjoy!
I would just leave them in the jar when you refrigerate. Also you can microwave in the jar after running under the warm water.
Love that you taste tested fresh, refrigerated and frozen. My sous vide is arriving on Monday.
I just did Creme Brulee in mine! Video forthcoming!
Just a suggestion....once cooked and cooled, vacuum seal them again ensuring that they are flat and kind of spaced out. You can then rewarm them straight from frozen by sous viding them again. You won't lose any of the moisture and they won't come out tasting like microwaved eggs.
Awesome! I received my new Anova Precision Cooker with the 16lt container bundle from Costco for Father's Day. The removable skirt is the stainless steel portion of the Precision Cooker. You can remove for maintenance purposes.
might i suggest adding cottage cheese and cream then add the cheese and put the mixture in a good blender. (many people add a little hot sauce) then portion the mixture out amongst the baby food jars and its fine to close them tight
Very interesting! I never heard of this, thanks for sharing!
I am on my second Anova sous vide. I love it. The only downside is you do not get browning on meat. If if bothers you, you can sear it on the stove top or use a blow torch. I am a lazy cook and could burn water with my forgetfulness. You cannot burn anything. The cooked temperature will never go beyond what you set. I cooked a Tri Tip roast for nearly 8 hours because I forgot it. It was fine and still medium rare. I understand that after a certain point the texture of what you cook may change. But it is a long way off, 12 to 24 hours? I use it primarily for beef and chicken. I am going to try it with some pork chops I have in the freezer. I assume it would be great for fish which does require a more precise temperature.
you are so entertaining. just discovered your channel. love it.
Many times I forget about the warm up time before cooking something for dinner. To speed up the process, I fill the container with hot water from the tap and also add some boiling water from my tea kettle. It shaves off a lot of the time for it to come up to temp. and start the cooking process.
Yah, I'm not sure why I didn't land on that idea sooner... I LOVE doing it that way now because Ain't nobody got time for that... LOL Hope you had a great Christmas and I'm wishing you a happy new year!!
I have had a sous vide (complete system from Hamilton Beach) for a few years, being steak challenged, but have not used it since getting the PC electric griddle. The probe ensures a perfect steak every time. Now if I could just get the fire alarm to stop going off. As for your egg bites, it would be interesting to see a comparison with ones done in the PC Quick Cooker. My best treat though is doing your frittata in the Air Fryer.
Just an ANOVA commercial!! Wanted to watch egg bites!!
The funny thing about it being an ANOVA commercial is that it wasn't an AD. I purchased this machine and it IS amazing. We use is every week!
Interesting never heard of this , great video
You could save yourself 40 or so minutes by filling your water reservoir strait from the hot water tap (assumes you have a hot water service in kitchen).
Yah... I am embarrassed to say how long it took me to realize that little gem LOL
Just a suggestion... When freezing them, don't put them in a container, rather, if you have a vacuum sealer, you can seal two at a time then freeze them. When you go to use them from frozen, take them out of the vacuum sealer packaging and put them on a crisper or right on your oven rack then cook them in the oven at 425 - 450 degrees for 14-17 minutes to heat them through and get a slight browning on them, then enjoy them. They're still great from frozen rather than waiting for them to defrost and use the microwave. Personally, I like a little brown color on them and enjoy some crispy texture, but it's all in someone's personal preference. This is just a suggestion for how they can be "heated back up" from frozen. Enjoy!
This is great!! Thank you!
If I used 7 oz jars. What time and temp would you recommend?
Same temp 172, but increase your time to at least 2 hours.
Thank you
Great tutorial on these treats. Any ideas on a yolk only recipe?
That is a good question. The yolks are the creamiest bits, so yolk only bites would be soo rich, but they'd probably work with this recipe just fine. But I'm not sure. Maybe I'll give it a try and see what I think.
What were the sizes or the two mason jars you showed in the video? I heard you mentioned the bigger looking on was 4oz but didn’t hear for the smaller appearing on.
The smallest was 4 ounces (that is the size of Starbucks Egg Bites) but my family prefers the 6oz size (that was the bigger one).
@@AdventuresinEverydayCooking thank you for the clarification:)
Can you tell me the model of sous Vide you like the best, please. Also the make of the container you use to cook in. Thank you. Love all your Videos!
Hey Wendy! This is the exact model I have and I absolutely love it. I even gave one to my dad for Father's Day! Anova Immersion Circulator: amzn.to/33NKTkJ and this is the container I use for most of my recipes. Cambro: amzn.to/33PgtOK However, I have used my large stock pot for larger things. :) Hopefully that was helpful!
Can you do a video with this machine versus an egg in the ceramic egg cooker from Pampered Chef and tell us what do you like better
Gayle, that is a great comparison question! The sous vide method is much more like a souffle, as the ceramic egg cookie is more like a scrambled egg bite. While they are two different textures, both make good eggs. I don't think the microwave could ever do the sous vide type texture.
Where do you buy all your jars? Would you share if its a website, thanks much
Here are the cute 4oz jars I used! amzn.to/3wxUs3n
How many ozs are your Jars?
4oz jars :)
Are both 4oz? One seemed smaller than the other.
I would be interested to see you cook beef in it 👍🏻
Which cut, the sky is the limit. LOL
@@AdventuresinEverydayCooking how about a ribeye 🥩
How's the ankle?
It's healing! No break! Just a rough sprain! :) 8 weeks of healing and I'm on week 4ish... and it's getting better each day... I think LOL
Is it just me it seems like a lot of unnecessary talking in these video's.
I do talk a lot… thanks for noticing! 🥰