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You are here: Home / Recipes / Eggs / The Perfect Homemade Sous Vide Egg Bite

The Perfect Homemade Sous Vide Egg Bite

Mar 27, 2018 · 27 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.

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sous vide egg bite starbucks copycat - Sous Vide Ways
4.88 from 8 votes
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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
  • 3/4 cup grated gruyere
  • 1/4 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.

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Reader Interactions

Comments

  1. AvatarJustin says

    October 7, 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
    • AvatarJason Veselak says

      October 8, 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. AvatarJohn 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
    • AvatarJason 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
    • AvatarMary Barnes says

      September 2, 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. AvatarDavid says

    December 9, 2018 at 8:14 pm

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

    Reply
  4. AvatarShara 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
    • AvatarJason 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. AvatarJudy says

    August 18, 2019 at 6:53 pm

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

    Reply
    • AvatarJason Veselak says

      August 20, 2019 at 5:55 pm

      Yes you can!

      Reply
  6. AvatarShawna 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
    • AvatarJason 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. AvatarLoree 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
    • AvatarJason 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. AvatarMJ 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
    • AvatarJason 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
      • AvatarMJ says

        February 24, 2020 at 4:26 pm

        You’re the best, thanks!!

        Reply
  9. AvatarHeather 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
    • AvatarJason 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. AvatarKaren 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
    • AvatarJason 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. AvatarKate 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
    • AvatarJason 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. AvatarSandra 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. AvatarTami 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
    • AvatarJason 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. AvatarJeanne says

    January 11, 2021 at 12:57 pm

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

    Reply

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