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starbucks sous vide egg recipe

Sous Vide Egg Bites Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup full-fat cottage cheese (4%)
  • ½ cup shredded Gruyère
  • 2 tbsp cream cheese, softened
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 4 strips bacon, cooked and crumbled
  • 1 tbsp butter
  • 2 tbsp finely chopped chives

Method
 

  1. Preheat the oven to 300°F (150°C) and bring a kettle of water to a boil. Blend the eggs, cottage cheese, cream cheese, salt, pepper, and garlic powder on high for 30 seconds until completely smooth. Stir in the shredded Gruyère and 1 tbsp of the chives with a spoon.
  2. Grease all 12 cups of a standard muffin tin with the butter. Divide the crumbled bacon evenly among the cups, then pour the egg mixture over the bacon, filling each cup three-quarters full.
  3. Place the muffin tin in a large roasting pan, pour boiling water into the outer pan to reach halfway up the muffin tin sides, and bake at 300°F (150°C) for 30 to 35 minutes until the centers are just barely set with a slight jiggle.
  4. Run a knife around each cup, lever the egg bites out onto a plate, scatter the remaining 1 tbsp of chives over the tops, and serve immediately.

Notes

These keep well in the fridge for 4 days, so making a full 12-cup batch on Sunday pays off all week. If your cottage cheese looks especially watery, drain it in a fine mesh strainer for 10 minutes before blending. Cold cream cheese is the most common reason for a lumpy batter, so give it time to soften before you start.