*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Steve, you made this look so easy, I bought the molds last week and just made these today. I didn’t have cottage cheese, so subbed ricotta I had leftover from a keto lasagna I made the other day. Had some leftover gruyere, and put bacon in them. Delicious! Just thought I’d share that the ricotta seemed to work fine, if ever someone else wondered.
Thanks for a great video Steve. Consider other pairs of fillings as well like Sausage and cheddar, ham and feta, I add herbs too. And I have had decent success freezing these. Some other RUclipsrs are making cheesecake bites in the these silicone molds...perfect for portion control. I suppose we could make Keto cake bites as well.
Doing my food prep and ran across this, I really couldn't believe I actually had one of those silicone egg molds!!🤣 so my egg bites are steaming away as we speak. Another great Idea 💡 from my Keto Master Steve
Thank you Steve, I’m just catching up on some of your older videos. I make something similar, which I call a keto soufflé or flan. Using a blender add eggs, whipping cream, greens and s & p, blend then add it to a buttered mug or ramekins and microwave until it puffs up, need to watch carefully. I’ve also cooked eggs Sous vide and I’m going to try you IP method too, like the idea of cottage cheese.
For this recipe, I'd say start with the same time. Interestingly, I find that when you're hard boiling (or soft boiling) eggs in the Instant Pot, you actually need to DECREASE the amount of time when you're doing more eggs. It seems counterintuitive, but when you have more eggs, it takes longer for the Instant Pot to come up to pressure. Even though it hasn't hit pressure lock yet, the eggs are still cooking, hence the need to reduce the time under pressure.
I love the Starbucks version, but gave them up when I went keto. I've made a few different versions in my IP, with so so success, tastewise. Yours is the simplest recipe I've seen so far. I am excited to try. I'm not sure what I'm doing wrong removing from the mold, but have never had all 7 pop out in tact with ease...even if I spray the mold with oil. Maybe I need to cool longer.
Hey, Steve. I made these today for the first time and they were really good. Quick and easy too. I added salt, pepper and tabasco then a few chunks of pepperjack cheese to each mold along with a bunch of bacon bits. I think next time I'll use cream cheese in the middle. Very yummy. Thank you, buddy.
Just made the bites today for the first time. Maybe I blended for too long and whipped in too much air, but even though I left 1/4" at the top of each cup and made sure the lid was on firmly, the eggs expanded so much as to push the cover right off. I double-checked to make sure I didn't use extra large eggs instead of large. I used gouda and my own homemade canadian bacon. Served up nicely with Frank's hot sauce! Looking forward to homemade breakfast sausage crumbles and extra sharp 'sconsin cheddar next.
I just got some of these molds and I’m excited to try the egg bites. I’m wondering if you’re planning to develop any more recipes using them. I’m thinking of Keto versions of some recipes I’ve seen for mini-meatloafs, cheesecakes or muffins. I’d love to have some additional uses for these.
I made these a while back, but didn't whip the eggs and cottage cheese... I really need to get my nutri-mix or cuisinart out and use them more. I'm sure the consistency will be closer to the Starbucks version that I like :)
I made these today but I only had low fat cottage cheese. Tasted good but was a little rubbery. Worked much better with cream cheese. (just using what I had) This channel may break me. Watching some other of your videos caused me to buy the Dash Bundt cake maker as well. This thing is awesome!
They look yummy and easy enough. Looks like another insta-pot recipe for me. I may have to use the cream method though. My little granddaughter eats the cottage cheese like crazy. Keep up the good work on these recipes. I look forward to your posts.
How did I miss this recipe before today? I have almost everything it calls for and I love these things! The cottage cheese almost gave me pause, but then I remembered the volume of a serving is 4x that of most any other cheese. Just out of curiosity, if you used cream cheese instead, how much would you add?
Actually, you can make these in the rice cooker too - they are just steamed, more than anything... look it up on Pinterest :) You can do a lot of keto meals with a rice cooker since it's just an electric steamer
So disappointed that my brand new instapot doesn’t have a steam setting!! And the cookbook that came with doesn’t even have a recipe for these eggs. Bought the silicone egg cup thingy and mixed up your recipe and now can’t figure out how to cook them! 😫
Just last night, I stacked 2 egg molds at 8 mins steam and they weren’t done (before I saw this video) However, what I’ve seen a lot of RUclipsrs doing is 8 mins high pressure and 10 mins natural release. I’m trying that next or just adding more steam time next time I make these fantastic egg bites. I refuse to pay for them at you know where! Thanks for this simple recipe. Oh, I used an emersion blender with the whisk attachment and the texture was spot on!
I'm in the same boat. I tried the saute function, but got an error, which said pressure had accumulated during a non-pressure cooking program (PrSE). So then I tried pressure cooking on normal for 8 minutes with 10 minute release. Some say they have to go 10 minutes on normal and 10 minute release. They turned out great. Wonderful recipe. With Instantpot's user manuals, I marvel at how it ever became a popular appliance. I finally caved and got one for this recipe and keto yogurt.
Sooooo, I'm a little late to the egg bite party. Expanding my eggie options as I am usually a soft boiled poached kinda person. But THESE look so good. The question is on the lids for the molds. I have had these molds for a zillion years and make cheesecake bites in the IP with them all the time. Do you actually put the lids on tight or just set them on top to help keep condensation out? that's it.....thanks!!!
I've found that the Anova oven's sous vide function is a little too variable for the perfectionist in me. I mostly use the sous vide setting to either reheat food or keep food warm. I've seen 5-6 degrees variability on in, which if you're trying to do a rare to medium rare steak isn't acceptable.
Why not just blend it all together and pour? Also, I dont have the pressure cooker so I just put a bunch of water in a large frying pan, dont cover the mold but cover the pan. Works great.
@@SeriousKeto Tou·ché. Do you happen to know the difference it would make if I used the silicone cover and or the pressure cooker? Budget is tight and I'm not sure of the value of an Instant Pot.
It sounds like your method works well. I think if you used the silicone cover you'd still want to put a lid on the pan, since you're cooking with steam. If you don't have condensation dripping down into your egg mold, I would think the cover would be unnecessary. As for the Instant Pot, it's a great multi-cooker. I have a few recipes that utilize the pressure cooking function.
One solid coming up … Any recommendation for swapping out the cottage cheese for whole fat ricotta in terms of grams or a measurement - the macros for our brands here in Canada 🇨🇦 are better for ricotta than our cottage cheese unless you opt for 10% dry cottage cheese which I think is too dry plus I have ricotta to use up.
Yes. I put it on at the 3:18 mark in the video, but I only show it for a second, so I can see how a person would miss it. Also, I look fat in that video compared to now days. 😄
I haven't tried, but my intuition tell me "no". Well, let me rephrase that. I think they will freeze just fine, but I'd be concerned about how they reheat after freezing. 😉
@@SeriousKeto Thanks! I will try freezing one, and then thaw it the next day and see how it turns out - that's a low risk! I don't want to overcook it in the microwave so I might try a short time on a low power.
@@SeriousKeto It has 5 Carbs per 1/2 Cup, but after figuring it out, that 5 carbs divided by 6 egg bites isn't bad. They've pretty much taken out all the good fats in cottage cheese. The highest percentage I can purchase is 4% fat.
Jean Not to split hairs, but Carb Manager lists full fat cottage cheese at 4g net carbs per half cup and this recipe yields 7 egg bites. So the math gets even better at 1g net carbs per egg bite. 😀 That said, I agree with you and ultimately it’s up to each of us to maintain the balance between our macros and our taste buds. I’m going to have to look into what it would take to make homemade cottage cheese.
There is a Thomas Delauer video where he talks about dairy and provides some reasons to proceed with caution on a keto diet...basically inflammation from the ingredient carrageenan. In another grocery haul video, he talked up a brand of cottage cheese called GOOD. I found it at Whole Foods and as a cottage cheese fan, I found it to be delicious!! They even have three varieties that I saw...low fat, 4% AND a double cream. Macros are amazing on the double cream ❤️
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
No
Steve, you made this look so easy, I bought the molds last week and just made these today. I didn’t have cottage cheese, so subbed ricotta I had leftover from a keto lasagna I made the other day. Had some leftover gruyere, and put bacon in them. Delicious!
Just thought I’d share that the ricotta seemed to work fine, if ever someone else wondered.
Good to know. Thanks!
I had to sub heavy cream and full fat sour cream, worked perfectly
I love your kind face and demeanor 💕
Thanks for the easy recipe. Typically I use a hot water bath and it's very creamy, but this one is easier! You rock as usual!
Thanks for a great video Steve. Consider other pairs of fillings as well like Sausage and cheddar, ham and feta, I add herbs too. And I have had decent success freezing these. Some other RUclipsrs are making cheesecake bites in the these silicone molds...perfect for portion control. I suppose we could make Keto cake bites as well.
You can go 8 minutes to steam and 5 for natural release...saves time.
Purchased the silicone gadget and it arrived yesterday. Just made these and HOW EASY and tatsy they are! Thank you Steve. Your videos are great!
Glad to hear it worked well for you. 😀
Doing my food prep and ran across this, I really couldn't believe I actually had one of those silicone egg molds!!🤣 so my egg bites are steaming away as we speak.
Another great Idea 💡 from my Keto Master Steve
Thank you Steve, I’m just catching up on some of your older videos. I make something similar, which I call a keto soufflé or flan. Using a blender add eggs, whipping cream, greens and s & p, blend then add it to a buttered mug or ramekins and microwave until it puffs up, need to watch carefully.
I’ve also cooked eggs Sous vide and I’m going to try you IP method too, like the idea of cottage cheese.
Subscribing because your voice is so lovely and your delivery is so professional!
Thank you so much!!
Cool. I've never eaten the ones from Starbucks so these will be wonderful. Thanks, Steve.
Just what I was looking for Steve!! Thanks!! I recently bought an instant pot. This is going to be dinner tonight.
This is a recipe that you can customize as much as your imagination allows. Have fun with it!
@@SeriousKeto same time for two trays? (Still a newbie to instant pot)
For this recipe, I'd say start with the same time. Interestingly, I find that when you're hard boiling (or soft boiling) eggs in the Instant Pot, you actually need to DECREASE the amount of time when you're doing more eggs. It seems counterintuitive, but when you have more eggs, it takes longer for the Instant Pot to come up to pressure. Even though it hasn't hit pressure lock yet, the eggs are still cooking, hence the need to reduce the time under pressure.
@@SeriousKeto thanks my keto Yoda !!
Loved the "🎵🎵ta-dah🎵🎵" !! 🤗🌹
I love the Starbucks version, but gave them up when I went keto. I've made a few different versions in my IP, with so so success, tastewise. Yours is the simplest recipe I've seen so far. I am excited to try. I'm not sure what I'm doing wrong removing from the mold, but have never had all 7 pop out in tact with ease...even if I spray the mold with oil. Maybe I need to cool longer.
I never heard of this! So excited to try it! Thanks!
They were all the rage when Starbucks introduced them. 😀
We eat at home! Guess you can tell I don't go to Starbucks! I think *one* time when I was visiting my sisters and they took me for coffee!
peggydid I go there about once a month for a business meeting and a large black coffee. That’s about the extent of my “dining out” too. 😀
"Do me a solid" Okay... done
Right on, Linc!
Hey, Steve. I made these today for the first time and they were really good. Quick and easy too. I added salt, pepper and tabasco then a few chunks of pepperjack cheese to each mold along with a bunch of bacon bits. I think next time I'll use cream cheese in the middle. Very yummy. Thank you, buddy.
Looks great Steve. Need to get one of these molds.
I could see doing some crustless cheesecakes in the mold. I’m not sure how it would work.
I just found this video and made the recipe. Very tasty and just like Starbucks. Thank you for posting this.
I cannot wait to make these. Gotta buy a mold....I love the ones at Starbucks, but hate paying $4. I'll let you know how they turn out. 😋
They are 6.00 USD now. Ridiculous.
Making these right now. I'll let you know how they turn out
They turned out perfectly. So yummy.
Interesting have to try. Thanks Steve Jennifer 😅
Just made the bites today for the first time. Maybe I blended for too long and whipped in too much air, but even though I left 1/4" at the top of each cup and made sure the lid was on firmly, the eggs expanded so much as to push the cover right off. I double-checked to make sure I didn't use extra large eggs instead of large. I used gouda and my own homemade canadian bacon. Served up nicely with Frank's hot sauce! Looking forward to homemade breakfast sausage crumbles and extra sharp 'sconsin cheddar next.
OMG!! These are amazing! I made these this morning and they came out perfect. Thank you 🥰
Wow! They look so, so fluffy!
They really are. The texture on them is like a pillow.
Love your videos! Have you ever thought about posting your before keto on each video? Maybe during the introduction.
I wanted to wait until I hit my target weight, but I may do a little "work in progress" video this coming week.
Mmmm those look good!!
I use philipdelpia herbal cheese with tuna and cherry tomatoes
Yum
I just got some of these molds and I’m excited to try the egg bites. I’m wondering if you’re planning to develop any more recipes using them. I’m thinking of Keto versions of some recipes I’ve seen for mini-meatloafs, cheesecakes or muffins.
I’d love to have some additional uses for these.
Cheesecake may be a possibility.
I made these a while back, but didn't whip the eggs and cottage cheese... I really need to get my nutri-mix or cuisinart out and use them more. I'm sure the consistency will be closer to the Starbucks version that I like :)
I made these today but I only had low fat cottage cheese. Tasted good but was a little rubbery. Worked much better with cream cheese. (just using what I had)
This channel may break me. Watching some other of your videos caused me to buy the Dash Bundt cake maker as well. This thing is awesome!
They look yummy and easy enough. Looks like another insta-pot recipe for me. I may have to use the cream method though. My little granddaughter eats the cottage cheese like crazy. Keep up the good work on these recipes. I look forward to your posts.
Thank you. 🙂
Just found your channel and am enjoying it. I've made these with and without cottage cheese and I like them best without.
Linda I need to try them with ricotta and see how that turns out.
My new instant pot does not have steam button but has sous vide button. Is that what I use?
Thanks, Steve. Love your videos. Just got one of those egg bite molds today. Can't wait to try it out! Happy New Year!
Nice!! Will make these❤
That looks so yummy 🤤😋.
How did I miss this recipe before today? I have almost everything it calls for and I love these things! The cottage cheese almost gave me pause, but then I remembered the volume of a serving is 4x that of most any other cheese.
Just out of curiosity, if you used cream cheese instead, how much would you add?
I've only done it with cottage cheese and heavy whipping cream.
Thanks Steve! My mom bought me rice cooker AFTER I started keto and was wondering what I could do with the dang thing.
Actually, you can make these in the rice cooker too - they are just steamed, more than anything... look it up on Pinterest :) You can do a lot of keto meals with a rice cooker since it's just an electric steamer
So disappointed that my brand new instapot doesn’t have a steam setting!! And the cookbook that came with doesn’t even have a recipe for these eggs. Bought the silicone egg cup thingy and mixed up your recipe and now can’t figure out how to cook them! 😫
Does it have a "low pressure" setting? I bet that would work.
Just last night, I stacked 2 egg molds at 8 mins steam and they weren’t done (before I saw this video) However, what I’ve seen a lot of RUclipsrs doing is 8 mins high pressure and 10 mins natural release. I’m trying that next or just adding more steam time next time I make these fantastic egg bites. I refuse to pay for them at you know where! Thanks for this simple recipe. Oh, I used an emersion blender with the whisk attachment and the texture was spot on!
I'm in the same boat. I tried the saute function, but got an error, which said pressure had accumulated during a non-pressure cooking program (PrSE). So then I tried pressure cooking on normal for 8 minutes with 10 minute release. Some say they have to go 10 minutes on normal and 10 minute release.
They turned out great. Wonderful recipe. With Instantpot's user manuals, I marvel at how it ever became a popular appliance. I finally caved and got one for this recipe and keto yogurt.
Good one. You can add whey protein powder to up the protein too probably
Sooooo, I'm a little late to the egg bite party. Expanding my eggie options as I am usually a soft boiled poached kinda person. But THESE look so good. The question is on the lids for the molds. I have had these molds for a zillion years and make cheesecake bites in the IP with them all the time. Do you actually put the lids on tight or just set them on top to help keep condensation out? that's it.....thanks!!!
The lid doesn't have to be tight.
I don’t have steam function on my instant pot. What function can I use if any to make eggs bites?
@seriousketo I've been making these on repeat in my instant pot. Curious if you've ever tried these in the Anova Oven on sous vide? Thanks!
I've found that the Anova oven's sous vide function is a little too variable for the perfectionist in me. I mostly use the sous vide setting to either reheat food or keep food warm. I've seen 5-6 degrees variability on in, which if you're trying to do a rare to medium rare steak isn't acceptable.
@@SeriousKeto thanks Steve
I had no idea I can use the plastic lid! I covered mine with foil paper like everyone else 🤣
Why not just blend it all together and pour? Also, I dont have the pressure cooker so I just put a bunch of water in a large frying pan, dont cover the mold but cover the pan. Works great.
The same could be said of an omelet.
@@SeriousKeto Tou·ché. Do you happen to know the difference it would make if I used the silicone cover and or the pressure cooker? Budget is tight and I'm not sure of the value of an Instant Pot.
It sounds like your method works well. I think if you used the silicone cover you'd still want to put a lid on the pan, since you're cooking with steam. If you don't have condensation dripping down into your egg mold, I would think the cover would be unnecessary. As for the Instant Pot, it's a great multi-cooker. I have a few recipes that utilize the pressure cooking function.
One solid coming up
… Any recommendation for swapping out the cottage cheese for whole fat ricotta in terms of grams or a measurement - the macros for our brands here in Canada 🇨🇦 are better for ricotta than our cottage cheese unless you opt for 10% dry cottage cheese which I think is too dry plus I have ricotta to use up.
I haven’t tried ricotta in this recipe. Sorry.
Can the mixture be stored in the fridge overnight before cooking?
I don't see why not, though you'd likely want to whisk it in case there's any separation.
Did you put the lid on tight?
Missy Hathaway yes
Yeah, I couldn't figure out why they called them "sous vide," because I've never seen a sous vide recipe for them.
I’ve done them sous vide in small jelly jars.
@@SeriousKeto I actually got the mold with something else for my Instant Pot, but I've never used it. 😆
Guess I should-it's better than boiled eggs.
I dont have an instant pot. Is there other ways to make this? Say muffin tin and oven?
That would completely alter the texture that a person is shooting for in these.
Can you make wih sour cream? And...can you use the microwave?
I haven't tried either and my sense is that neither would turn out well.
@@SeriousKeto ok...Ill try your way 👍
That's what I like to hear. 😀
Did you use the top of silicone egg container to bake the bites in Instant Pot ?
I'm not sure I understand your question.
Serious Keto did you use the plastic top that cover the bites to cook the bites ?
Yes. I put it on at the 3:18 mark in the video, but I only show it for a second, so I can see how a person would miss it. Also, I look fat in that video compared to now days. 😄
Serious Keto okay I missed it the first time around. I’m sorry about that!
No worries. I nearly missed it myself -- and I'm the one who filmed it. 😄
Can you please answer MIssy's question below. Did you put the lid on tight or just resting on top of the mold?
Denise Shaw I put it on tight. Not sure how I missed that question. Thanks for the catch! 🙂
Are the egg bites freezable? (Ewetewb thinks that’s not a word. Haha)
I haven't tried, but my intuition tell me "no". Well, let me rephrase that. I think they will freeze just fine, but I'd be concerned about how they reheat after freezing. 😉
@@SeriousKeto Thanks! I will try freezing one, and then thaw it the next day and see how it turns out - that's a low risk! I don't want to overcook it in the microwave so I might try a short time on a low power.
I had the same question. So.... how did freezing them go?
Isn't cottage cheese a "no-no" in a keto diet????
Why?
@@SeriousKeto It has 5 Carbs per 1/2 Cup, but after figuring it out, that 5 carbs divided by 6 egg bites isn't bad. They've pretty much taken out all the good fats in cottage cheese. The highest percentage I can purchase is 4% fat.
Jean Not to split hairs, but Carb Manager lists full fat cottage cheese at 4g net carbs per half cup and this recipe yields 7 egg bites. So the math gets even better at 1g net carbs per egg bite. 😀 That said, I agree with you and ultimately it’s up to each of us to maintain the balance between our macros and our taste buds. I’m going to have to look into what it would take to make homemade cottage cheese.
@@SeriousKeto Thank you....I didn't realize my silicone egg bit mold had 7, so you're right...that's even better.
There is a Thomas Delauer video where he talks about dairy and provides some reasons to proceed with caution on a keto diet...basically inflammation from the ingredient carrageenan. In another grocery haul video, he talked up a brand of cottage cheese called GOOD. I found it at Whole Foods and as a cottage cheese fan, I found it to be delicious!! They even have three varieties that I saw...low fat, 4% AND a double cream. Macros are amazing on the double cream ❤️