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.
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.
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.
The Perfect Homemade Sous Vide Egg Bite
- 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
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!
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.