Sous Vide Egg Bite
Starbucks took the world by storm when they introduced their Sous Vide Egg Bites in early 2017. After a slew of questionable breakfast items, Starbs struck gold with their egg bite. Loyal customers everywhere rejoiced when they first bit into the 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 sous vide egg bite 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 recipe is quick and easy, and will change your morning routine forever.
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 eggs bites, feel free to check out our cooking guide for other options here.
Special Equipment
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.
Cast Iron Skillet – If you are looking to take your bacon game to the next level, we recommend investing in a cast iron skillet. By using a cast iron, each strip of bacon is cooked evenly so your bacon is perfect every time. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
The Perfect Homemade Sous Vide Egg Bite
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
Set sous vide machine at 77.5C/172F.
Cook 3 strips of bacon in pan until crispy, or in the oven at 400F for 16-20 minutes.
Blend together the eggs, gruyere, half and half, and salt.
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.
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.
14 Comments
Justin
October 7, 2018 at 12:13 pmThis is so much awesome. I made this minus the bacon and with tomato and green onion. Very very good.
Jason Veselak
October 8, 2018 at 8:53 amThanks so much Justin. Adding tomato and green onion sounds like it would be delicious in there, I’ll have to try that.
John
October 21, 2018 at 4:03 pmAny 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!
Jason Veselak
October 21, 2018 at 8:33 pmHi 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!
Mary Barnes
September 2, 2019 at 1:44 pmJohn, 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.
David
December 9, 2018 at 8:14 pmGreat recipe! Made a big batch of these and had them for breakfast all week.
Shara
April 22, 2019 at 4:22 pmCould you replace the half and half with cottage cheese? If so, what is the conversion? Thanks!
Jason Veselak
April 22, 2019 at 9:19 pmHi Shara, yes you can. I would still use a 1/4 cup of cottage cheese. Enjoy!
Judy
August 18, 2019 at 6:53 pmcan you use bigger jars 8oz just fill half way?
Jason Veselak
August 20, 2019 at 5:55 pmYes you can!
Shawna
September 11, 2019 at 12:38 pmwill this recipe work with an instant pot? How long and at what temp? I will play around with it.
Jason Veselak
September 11, 2019 at 3:09 pmThe 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!
Loree St Claire
October 26, 2019 at 5:35 pmHow 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.
Jason Veselak
October 29, 2019 at 7:10 amThe 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.