Cracking the Starbucks Code: Easy Homemade Sous Vide Egg Bites
Earlier this year, Starbucks introduced Sous Vide Egg Bites to the menu in response to customers’ requests for non-bready breakfast options. The Starbucks recipe development team chose sous vide cooking to devise a lineup of new breakfast recipes. And so, the sous vide egg bite was born. This also resulted in home cooks everywhere wanting to create their own versions. Food nerds everywhere fired up their Anova sous vide machines and begin deconstructing the recipe to recreate their own versions of these tasty breakfast bites.
Why Sous Vide Egg Bites?Sous vide cooking (pronounced “sue-veed”) is done using a water bath held at precisely controlled temperatures to cook food evenly and retain flavor. You never have to worry about overcooking. Sous vide enables a level of control over a food’s texture that no other cooking method can provide.Eggs are very sensitive to temperature. Maintaining a very precise temperature is super important when cooking an egg in order to get the final texture exactly how you want it. Even a degree or two can change an egg’s finishing texture from a smooth, soft-boiled consistency to a thickened, more gelatinous result.Anova Precision Cooker makes it possible to cook sous vide at home. The device heats and circulates water to a precise temperature–down to the tenth of a degree. This guarantees consistent, perfectly-cooked results.
The Crowd Goes Wild for Sous Vide Egg BitesThese admittedly delicious bites took Starbucks and social media by storm. Our #anovafoodnerd community began experimenting as well and shared countless sous vide egg bite recipes that they’d created with Anova and inspired us to do a little experimenting ourselves.The first day we tried to order the egg bites at Starbucks, they were out of the egg white & roasted pepper option entirely. By 9am on a weekday, they had all been scooped up! Once we got our hands on the bacon & gruyere egg bites, we knew that with the help of the #anovafoodnerd family, we would be able to figure out how to make the ultimate collection of homemade sous vide egg bite recipes.
Egg-sperimenting with the #anovafoodnerd FamilyJen Stone, one of our amazing #anovafoodnerd community members, was one of the first to crack the code. Known as @ketobabe on Instagram, she kept us posted with plenty of photos of her experiments and the resulting recipes for her sous vide egg bites.For her recipe, Jen suggested whisking together 10 – 12 eggs plus 1 – 1.5 cups of cream. She then poured this mixture into 125ml canning jars with a multitude of fillings and dropped into a 172ºF/77.8ºC bath with the Anova Precision Cooker attached for 90 minutes.The egg cups came out beautifully, and the discussion after that post was absolutely inspiring. It was clear that everybody wanted the ability to make these creamy, dense, cheesy little sous vide egg bites at home. But, they were looking for exact measurements and answers about reheating.
From Starbucks to the Anova Test Kitchen to Your KitchenWe did our own testing to develop the perfect Anova Sous Vide Egg Bite. Armed with a handful of ingredients, we tried a number of different combinations.
- Bacon + gruyere + egg + salt
- Bacon + gruyere + egg + milk + salt
- Bacon + gruyere + egg + heavy cream + salt
- Bacon + gruyere + egg + neufchatel cheese + salt
- Gruyere + egg + neufchatel + salt
- Cottage cheese + egg white + roasted red pepper + green onion + salt + pepper
- Cottage cheese + neufchatel cheese + egg white + roasted red pepper + green onion + salt + pepper
- Egg + dairy-free pesto + bacon + roasted red pepper + green onion + salt
- Egg + broccoli + white onion + garlic + roasted red pepper + salt + pepper
We used small jars for these, but you can also use a muffin tin. For the on-the-go mini-jars, check Amazon: Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12
What Are the Benefits of Making Anova Sous Vide Egg Bites at Home?Apart from having breakfast for an entire week made in one go (and know how much we love our batch cooking!), there are a myriad of reasons to try this recipe at home:
- The Anova sous vide egg bites taste simple, fresh, and fulfilling.
- We were able to put any given flavor combination together in less than 5 minutes of prep time and an hour of cooking.
- Technically pasteurized, they should keep for several weeks in the refrigerator unopened – though we doubt they’ll last that long without being eaten!
- You can control the texture, from fluffy to custard-like, and they’re all scrumptious.
- You can customize it. This recipe gives you the power to accommodate almost any dietary restriction (provided no egg allergy). Bring on your Paleo, Keto, dairy-free, low-carb, vegetarian masses – we’ve got you covered!
- Our most basic recipe has four whole-food ingredients. Their most basic recipe lists 8 major ingredients plus multiple starches and preservatives.
- You can cook a dozen sous vide egg bites at home for the same price as just ONE sous vide egg bite at Starbucks!
The Winning Sous Vide Egg Bite RecipesFinally, the part you’ve all been waiting for! Below you will find our favorite versions of the top three recipes we came up with.
Get the recipe for Anova Sous Vide Egg Bites with Bacon & Gruyere
Get the recipe for Anova Sous Vide Egg Bites with Egg Whites & Roasted Red Pepper
Get the recipe for Anova Sous Vide Egg Bites: Paleo Egg BitesThese recipes (and lots more!) are available in the Anova Culinary App and on the Anova Recipes site.
More Handy InformationResearching and testing these simple recipes was eggs-hilarating with eggs-cellent results, but the best part was nerding out with the #anovafoodnerd fam about it and learning about everyone’s home-cooked egg-speriments. We hope you’re already excited to make these, and we have a few more helpful tips & tricks to share:
- You can replace the cream cheese with 1/2 c of milk for a more flan-like texture, 1/2 c heavy cream for something richer and fluffier, more akin to savory creme brûlée.
- For the Paleo option, we also tested a recipe with bacon, red pepper, onion, and 2 Tablespoons of dairy-free pesto from our sauce post. It was SUPER DELICIOUS!
- To make twice as many egg bites, double the recipe! Or triple it if you want three times as many. This is a very easy-to-scale, simple recipe.
- If you are not going to eat immediately, we do recommend chilling in an ice bath before putting in the refrigerator. This is not to “stop the cooking” as much as to ensure that the temperature in your fridge does not increase and affect the quality of your other foods.
- To reheat, you have multiple options. You can warm in a 140ºF/60ºC bath for 15 minutes, you can pop into the microwave for 30 – 60 seconds, or you can toast under the broiler. And this may be a little early to share, but the Anova Precision Oven is going to be IDEAL for warming these egg bites up with its complete control of both heat AND humidity!
- While making your own variations, experiment! Feel free to try any fillings that you want! Our one piece if advice is this: for the smoothest consistency, always use a blender or food processor for the eggs and dairy (or dairy replacement) that you choose to use.