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    Home » Recipes » Eggs

    The Perfect Homemade Sous Vide Egg Bite

    Mar 27, 2018 · 41 Comments

    Starbucks took the world by storm when they introduced their sous vide egg bites in early 2017. After a slew of questionable breakfast items, Starbucks struck gold with their egg bite.

    Loyal customers everywhere rejoiced when they first bit into a Starbucks sous vide egg bite. These breakfast bites became a widespread phenomena, and the people desperately wanted to know how to make it at home.

    After trying the Starbucks sous vide egg bites for the first time back in mid-March 2017, I set out on a quest to perfect this recipe. After months of messing around with this recipe, this is the final product.

    And oh boy... you better step aside Starbucks. We've cracked your secrets and figured out how to make the perfect sous vide egg bite at home.

    This Starbucks egg bites recipe is quick and easy, and will change your morning routine forever.

    sous vide egg bite starbucks copycat - Sous Vide Ways

    Time and Temperature

    Through lots of R&D, we’ve found that cooking the egg bites at 77.5C/172F for an hour is the perfect combo. This time and temperature gives the egg bite that delicious, velvety texture that you are seeking. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). Although we recommend these specific time and temperature for the Starbucks eggs bites, feel free to check out our cooking guide for other options here.

    Special Equipment

    Sous Vide Machine – To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.

    Mason Jars – For this recipe, the only additional equipment you need (besides a sous vide, of course) are 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.

    Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

    Check out our full list of recommended gear here.

    sous vide egg bite starbucks copycat - Sous Vide Ways
    4.89 from 9 votes
    Print

    The Perfect Homemade Sous Vide Egg Bite

    Course Breakfast
    Prep Time 10 minutes
    Sous Vide Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6 people

    Ingredients

    • 6 large eggs
    • ¾ cup grated gruyere
    • ¼ cup half and half
    • 3 strips thick cut bacon
    • Salt to taste
    • 6 4 oz. canning jar with lid

    Instructions

    1. Set sous vide machine at 77.5C/172F.

    2. Cook 3 strips of bacon in pan until crispy, or in the oven at 400F for 16-20 minutes.

    3. Blend together the eggs, gruyere, half and half, and salt.

    4. Put half a strip of bacon at the bottom of each 4oz canning jar. Pour an equal amount of egg-blend in each canning jar, and screw on the lid of each jar. Gently submerge the entire jars in the bath, and set a timer for 1 hour.

    5. Remove from bath and let rest for 10 minutes. Once rested, enjoy the egg bites straight from the jar, or gently slide a butter knife around the edges to remove from jar. Store in refrigerator for up to 5 days, and enjoy!

    Recipe Notes

    The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.

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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Justin says

      October 07, 2018 at 12:13 pm

      This is so much awesome. I made this minus the bacon and with tomato and green onion. Very very good.

      Reply
      • Jason Veselak says

        October 08, 2018 at 8:53 am

        Thanks so much Justin. Adding tomato and green onion sounds like it would be delicious in there, I'll have to try that.

        Reply
    2. John says

      October 21, 2018 at 4:03 pm

      Any tips on helping the egg not stick to the jars? Also if you do a batch, how do you prefer to reheat? Have reheated in Sous vide too, just not fastest during the weekday morning rush! Thanks!

      Reply
      • Jason Veselak says

        October 21, 2018 at 8:33 pm

        Hi John, if you gently slide a butter knife around the edges of the jar the egg bite should pop out with minimal egg sticking to the jar. Also, you can reheat the egg bites in the microwave for 30-60 seconds. Hope this helps!

        Reply
      • Mary Barnes says

        September 02, 2019 at 1:44 pm

        John, I spray the jars with cooking oil. Also, it seems to stick worst where the metal lid touches the glass, so I don't fill them so full.

        Reply
    3. David says

      December 09, 2018 at 8:14 pm

      Great recipe! Made a big batch of these and had them for breakfast all week.

      Reply
    4. Shara says

      April 22, 2019 at 4:22 pm

      Could you replace the half and half with cottage cheese? If so, what is the conversion? Thanks!

      Reply
      • Jason Veselak says

        April 22, 2019 at 9:19 pm

        Hi Shara, yes you can. I would still use a 1/4 cup of cottage cheese. Enjoy!

        Reply
    5. Judy says

      August 18, 2019 at 6:53 pm

      can you use bigger jars 8oz just fill half way?

      Reply
      • Jason Veselak says

        August 20, 2019 at 5:55 pm

        Yes you can!

        Reply
    6. Shawna says

      September 11, 2019 at 12:38 pm

      will this recipe work with an instant pot? How long and at what temp? I will play around with it.

      Reply
      • Jason Veselak says

        September 11, 2019 at 3:09 pm

        The sous vide time and temperature is 172F for 1 hour. I have never done this in an instant pot before, but I think it's possible. Good luck and let me know how it turns out!

        Reply
    7. Loree St Claire says

      October 26, 2019 at 5:35 pm

      How do you salt raw eggs to taste?
      I make sous vide egg bites all the time, last week they were green chilies with Monterey Jack cheese and cilantro, along with some Frank’s red hot sauce. This week they’re just avocado, smoked Gouda cheese of course, paprika, and a bit of garlic salt. And, of course, salt, but I do tend to under salt them because I don’t know how much salt to add to six or 12 raw eggs? It does make it a lot easier to oil the egg jars, they are a lot easier to clean that way. You can use spray oil but I prefer olive oil put in jars using a paper towel.

      Reply
      • Jason Veselak says

        October 29, 2019 at 7:10 am

        The reason I say salt to taste is because the amount of cheese in the recipe provides enough salt for the average palate. If you try the recipe and think it needs a touch more, I'd recommend about 1/4 tsp of salt per 6 eggs.
        And those all sound like fantastic egg bites! I'll have to try some of those.

        Reply
    8. MJ says

      February 24, 2020 at 6:48 am

      Has anyone tried freezing these? I'd love to make a big batch and then pop them out when I need them.

      Reply
      • Jason Veselak says

        February 24, 2020 at 3:06 pm

        Hi MJ, here are my freezing tips!
        1. First you want to put all the egg bite you want to freeze in the refrigerator to completely cool down.
        2. Remote the eggbite from the jar by gently using a butter knife, then wrap each bite in plastic wrap. Place all wrapped bites in a freezer bag.
        3. When you're ready to eat them, you can reheat them from frozen. Simply remove the plastic wrap, wrap in a paper towl and heat for 1 1/2 to 2 minutes, or until heated through. Alternatively you can place them in the fridge and let them thaw, then microwave them for about a minute to heat up.

        Reply
        • MJ says

          February 24, 2020 at 4:26 pm

          You're the best, thanks!!

          Reply
    9. Heather says

      February 26, 2020 at 4:04 am

      Just tried these with 1/4 cup of creme freshe substituted for the cheese and half n half. Excellent ratios.

      Reply
      • Jason Veselak says

        February 26, 2020 at 7:27 am

        Creme fraiche sounds like an delicious alternative. I’ll have to give this a try

        Reply
    10. Karen Skvarna says

      April 10, 2020 at 11:18 am

      Thank you Jason. These are delicious. One problem though. The top of my egg bites are a bit mealy and the bottom are creamy and custard like. I have read to remove the bubbles from the top before cooking but even when I pour the mixture through a strainer and skim off the top, I still have little bubbles. Any suggestions to make egg bites that are creamy and custard like all the way through?
      Karen

      Reply
      • Jason Veselak says

        April 11, 2020 at 10:35 am

        Hi Karen, unfortunately it's extremely hard to completely get rid of those bubbles. On top of straining and skimming it, I would try waiting a little longer for the bubbles to go down after blending. You could also try slowly pulsing the blender rather than continuously blending to try to create less bubbles during that process. Hope this helps!

        Reply
    11. Kate says

      April 19, 2020 at 12:03 pm

      Do you need to use a new sealing lid on the jars each time or can you re-use lids?

      Reply
      • Jason Veselak says

        April 19, 2020 at 12:05 pm

        You can definitely re-use the lid. Just make sure to properly clean/sanitize and dry the lids between batches.

        Reply
    12. Sandra says

      April 22, 2020 at 7:44 am

      I've tried a few egg bite recipes on the internet and this one is my favorite so far. Using half and half seems to be the key!

      Reply
    13. Tami Vanderwilt says

      June 29, 2020 at 1:38 pm

      These are wonderful! The only problem is the jars are a bear to clean afterward, even when I oiled them a little. Maybe cooking spray would be better. Any advice?

      Reply
      • Jason Veselak says

        June 30, 2020 at 12:43 pm

        Hi Tami, thank you very much! And I definitely understand the pain, it can be a big effort to clean the mason jars after. I recently used a non-stick spray on the mason jars and it definitely made the cleaning process easier. Give it a try next time and let me know how it worked for you!

        Reply
    14. Jeanne says

      January 11, 2021 at 12:57 pm

      Do they make air tight containers that aren’t glass for the egg bites?

      Reply
      • Toby says

        January 22, 2023 at 6:27 pm

        Try Egglettes. They’re silicone cups with lids.

        Reply
    15. Tanya says

      February 02, 2021 at 8:39 am

      Can I stack the 4 oz mason jars while sous vide cooking?

      Reply
      • Jason Veselak says

        February 02, 2021 at 3:56 pm

        Certainly can!

        Reply
    16. Vic Pesce says

      July 24, 2021 at 10:20 am

      I find that taking them out and covering with cheese and bRoiling them for a minute make some really incredible. Thanks for this version of the recipe. I’m still trying to figure out how to use the sous vide wand for this recipe without the jars rolling around.

      Reply
    17. Tamara Vandusen says

      August 07, 2021 at 12:35 pm

      Can i make these in my pressure cooker under the sole vide option?

      Reply
      • Tamara Vandusen says

        August 07, 2021 at 12:36 pm

        Sorry sous vide

        Reply
        • Jason Veselak says

          August 09, 2021 at 8:40 am

          Yes, you should be able to as long as you can set the precise temperature on your pressure cooking and it can maintain that temperature accurately and reliably.

          Reply
    18. Deborah Purce says

      August 22, 2021 at 2:36 pm

      Can these be made with those silicon egg bite molds vs the ball hats?

      Reply
    19. Deborah Purce says

      August 22, 2021 at 2:37 pm

      I mean ball jars

      Reply
      • Jason Veselak says

        August 24, 2021 at 12:33 pm

        Hi Deborah, if the silicone egg bite molds are air-tight and no water will leak in then you can definitely use them!

        Reply
    20. JR says

      September 08, 2021 at 5:24 pm

      Do the mason jars need two parts to th lid? I have some Ball 4oz mason jars but the lid is one piece, not the typical two pieces

      Reply
      • Jason Veselak says

        September 09, 2021 at 8:36 am

        That should be fine! I would do a test to make sure that the jar is airtight by dropping an empty jar into water, and if it is then it should work.

        Reply
    21. Pam says

      July 07, 2023 at 1:08 pm

      Love this recipe! Have made it several times now.
      If I used 8 oz wide mouth jars and filled them 3/4 full, do you think 1 hr at 172° would still work or would I need to cook longer?
      Thanks for this recipe, the 4oz is awesome, love the taste and texture. My family is just asking if I could make them a little bigger.
      Thanks

      Reply
      • Jason Veselak says

        July 09, 2023 at 6:37 pm

        Hi Pam, so glad you are enjoying the recipe! The same time and temperature should work in an 8 oz jar. If you run into any issues tho let me know!

        Reply

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