These Sous-Video Egg Snacks Are Your New Weekday Breakfast
Hello immersion circulator friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we prepare creamy egg snacks that are perfect for takeaways throughout the week.
You know that something became popular after it became available for purchase at Starbucks. So it was with the chocolate cakes and their egg sous vide. (Another telltale sign that something has gained prominence: my dad is emailing me about it.) I don’t live near Starbucks, though, and – if I end up at Target or Safeway where it is – they are almost always free of egg bites. It doesn’t really matter, not only because I have three submersible circulators, but also because biting off eggs is actually quite easy.
The most important part of an egg bite is (obviously) the egg mixture. Yes, the fillings are more addictive, but they are endless as well, and you are free to fill your bites with whatever meat, cheese, and vegetables you want to eat. So I thought it was more important to focus on the eggs and dairy ingredients and let you choose your own filling adventure.
Starbucks uses cottage cheese, but many online recipes use cream cheese and I thought the ricotta might be interesting. Instead of choosing one, I made six small jars consisting of:
- 50/50 mixture (by weight) egg and cottage cheese
- 50/50 (by weight) mixture of egg and cream cheese
- Egg and ricotta mix 50/50 (by weight)
- 50/25/25 (by weight) mixture of eggs, cottage cheese and cream cheese
- 50/25/25 (by weight) mixture of eggs, cottage cheese and ricotta
- 50/25/25 (by weight) mixture of eggs, ricotta and cream cheese
This ends up with one egg with 2 ounces of cheese per bite, a pinch of salt, 1/2 teaspoon of nutritional yeast (you have to get this with umami), and about three drops of hot sauce (you can add more!). Each aliquot of eggs was mixed until completely homogeneous using a hand blender, then poured into a small jar of butter and boiled in a water bath at 170 degrees for an hour.
I took them out of the bath, allowed them to cool until they were palpable, and then proceeded to taste them.
Somewhat surprisingly, my favorite is the 50/50 egg and curd mix. It was creamy, smooth and rich, with just the right amount of salt and milky flavor. The cream cheese was good too, but felt a little heavy after a few bites and the ricotta was quite awful (and grainy), frankly. I expected a slice of cream cheese and curd to benefit me, but found it dull and dull on my tongue – as if in the struggle for dominance, each cheese only drowned out the other.
Aside from learning that Starbucks was right and the curd was indeed the best dairy product for the job, this first round of snacks also taught me the importance of removing bubbles from the top of the egg mixture before filming the sous video, otherwise you will get a very tasty looking bite. (Which isn’t really that big of a deal, I think I just hate the sight of a bunch of little bunched holes.)
As soon as I settled on curd as a milk companion for our eggs, I tried it with egg white to see if it helps us achieve the same velvety creamy texture. I also added some caramelized onions, because why shouldn’t I?
The results were very similar to our whole egg experiment. The egg white bite was (obviously) a little less rich, but unlike the egg white omelet horror show, it was perfectly enjoyable to eat.
Aside from being delicious, these creamy, dreamy, protein-packed snacks are super easy to assemble, pre-cooked and then eaten throughout the week for a light, filling, wallet-friendly breakfast that doesn’t require anyone to talk to. then. in a green apron that strongly opposes the misspelling of your name. To make half a dozen of them, you will need:
- 6 eggs (or egg whites)
- 12 ounces cottage cheese (if using all the egg whites, reduce the amount of cheese to 10 ounces)
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- About 6 tablespoons of whatever mixes you like
- Butter or butter for lubricating cans
- 6 cans of four ounce mason
Add eggs, cheese, yeast, and salt to a blender and beat together until completely smooth. Grease the jars and add about a tablespoon of any cheese, meats, or vegetables you want, feeling completely at ease, adding different foods to each jar for variety and enjoyment. Pour the egg mixture on top, close the jars and cook in a 170 degree water bath for an hour.
Take them out of the tub and when they’re cool enough to use, enjoy them straight out of the jar or flip them onto a plate. I don’t know why you would transfer them from can to plate, but some people seem to prefer the pieces without the can. If you don’t like all six dishes at once, put the remaining jars in the refrigerator and reheat them using the sous-vide setting or in the microwave for about 30 seconds.