I’m ashamed to say... I’ve been spending at least $10-$15/ week on these at Starbucks for over a year... so finally I decided to invest in a Sous vide stick and make them my damn self. Lol. Guess what, they were absolutely perfect. I used 8oz jars and doubled the recipe, and it took about 45 minutes on 168. The next batch I made was Hatch Green Chili, pepper jack, and leftover spiral sliced ham. They have all been delicious... with the silky, light, creamy texture that no other cooking method has produced. I’m a chef, and trust me I tried all the other methods first:: insta pot, oven water bath, steaming, slow cooker. Nope, the Sous vide is the only way to get that texture. So thanks for developing the recipe and saving me like $500 this year!!
Good for you! That's awesome. You have inspired me to give it a try. An 8 oz is the way to go (only a toddler can be satisfied with a 4 oz breakfast!).
I tried the Starbucks Sous Vide egg bites for the 1st time today.... and now I’m obsessed with how to make them at home! Your video is very helpful. Thanks
Haha... Thanks a lot! I made these (simple bacon and cheddar) right after I watched this. Yum! Well, I have not subbed and will be watching now! Thanks and have a great week!
I love your salt and pepper pinch bowl. I have looked on amazon and can't find anything that comes close to that cute ceramic swivel salt and pepper pinch bowl. Thank you for your youtube Sous Vide Eggs. Brenda
The whole reason my husband wanted a Sous Vide was for these eggs. Going to make these soon. Just ordered the mason jars, waiting for Amazon, haha. Thanks!
I have to admit that does look wonderful! I never had the Starbucks version but your recipe, on it's own, it a real eye opener. Something to look forward to!
YUMMMM! I have everything i need to make these this week! my Keto loving wife will love these too!! thanks!!! looking forward to more ingredients, mushroom, ham & bell pepper, sraracha dropslets, diced onion & smoked paprika, horseradish cheddar cheese!!!! etc!!!
You are awesome. I was gonna make these when I first saw this and lost track. Glad I saw it again, thanks to RU-vid's "Watch Again" section. I've watched a ton of your videos and learned so much.
For those that have an Aldi's near them, they sell Ambiano kitchen gadgets and among them is a sous vide stick. It's a seasonal item, but if you see it grab it. Mine works great and holds temps very well and is quite accurate.
Just found your lovely vids! From and live in Louisiana so YES! I saw the beautiful st. Germaine, gin, lime, cucumber drink that looks FABULOUS! I'm REALLY ENJOYING ALL of your videos, so far
I have not yet invested in a sous vide and was craving Starbucks eggs this morning. I was able to copy cat the egg consistency by using my frother and then poaching the eggs! Next time I'm going to try your recipe with the cottage cheese and blend it. Thank you
After watching several recipes, I decided yours looked the best and whipped these up tonight. They came out picture perfect!!! I used cheddar because that's just what I had on hand, but next time definitely want to use gruyere. I see no need to change recipes because these were so perfect. Now the only challenge is not scarfing all 12 down at once (we tripled the recipe 😁😁).
I USED THIS VIDEO YEARS AGO, and I lost it, couldn’t find it! But I found it yay! Too late though, I already butchered my batch lol.. but I’m saving this so I never lose it again
Very interesting Stephanie, I remember when you started researching this. I'm definitely going to make it, for some reason I thought it only called for egg whites.
In the video, you added the jars at 105 degrees. The instructions say to heat to 167 degrees. Should you wait until it reaches 167? Will the jars be impacted by the temperature difference if added at 167? I ask as I lost a couple 24 oz jars when I put hot coffee in them -- the bottom cracked off. The manufacturer said it was due to the temp change -- it was too much.
Thank you for figuring this out. I'm going to try it. What is the best way to reheat them? Would you make them the day before except for broiling and broil the next morning? Or fully make them and then microwave for a short burst? I'm trying to think of a way to reheat that a kid could do.
Just compared this recipe (mixture at 167 degrees for 35 minutes) to Anova and others (172 degrees for one hour) What gives? Yours looks good and so does the others. Thanks
Awesome. I love your videos. Any reason I couldn't make the raw egg/cheese mixture with the bacon and keep in in the refrigerator until I'm ready to cook it sous vide?
Hi Stephanie. Everyone in the house loves these! Just one problem..sort of. My boys are eating 2-3 a morning! If I made 8oz batches, would the time or temp change? Thanks
Excellent explanation, but I would caution against over-tightening the jar lids. Gas will build up during the cooking process and need to escape. There is a small risk of the glass shattering during the cooking process if the lids are not gently secured to allow pressure release.
Your use of cottage cheese is unique. Most other recipes call for cream cheese or Neufchatel cheese. Also, you call for four eggs while others call for six. Yours sounds richer.
A couple of things ;) Many people just tweak other people's recipes. I made these again and again until I thought they were right. I thought the cottage cheese was more reflective of the texture of the restaurant's eggs. Those egg bites do have a bit of spring to them.
I agree with your approach. I just made them for the first time last night, and I want to make them more Weight Watcher friendly. More meat, I think, and less cheese. Maybe steamed veggies. And, yes, cottage cheese.
Staci Sylvester I’ve frozen cooked eggs before they are not as nice reheated but it’s still doable, make a batch, freeze one and reheat it and see if it’s something your ok with. I personally like they fresh or reheated from the fridge so I only make enough to keep in the fridge for a few days.
Make sure water is pre-heated before adding eggs to bath. The temperature sets the texture, the time is based on how wide the contents are. So if you are using thin jars, it'll cook faster than a wider jar. Just leave it in longer. It won't burn or overcook. If you want find that the eggs are too soft for you, you can up the temperature by a 1-3 degrees...As long as you're not leaving it in overnight or anything you don't need to worry about overcooking them
Gee I thought these were something unique but basically Coddled eggs and you can buy the cute little egg coddlers all over the UK for sure, not sure where else. Can be done in the oven, on the stove, used to make them years ago but have lost the containers I had with multiple moves.
I have tried this a few times. First the oven and they came out terrible. Then instant pot not great. I guess the only way to do it is with the souse vee
Do you want to bring the water up to proper temperature before you put the eggs in, so the cooking time is correct? "Mix some eggs, add cheese, cheese and cheese, and then when they come out put some more cheese on top". Dang, No wonder this taste good. I tried making these from another recipe without the cottage cheese, and they came out very rubbery. The texture on yours looks very nice, I'll give it a try. Sous vide tip - Put a folded up towel underneath your pot, especially if cooking on a granite countertop like that, it insulates the pot a little bit.
First off, love your tip! I think these eggs really need the cottage cheese to make them work. The Starbucks texture leans to something more dense, cottage cheese was the way to go, it's on their ingredient list. Ideally you should let the water get up to temperature, or really close to it. These annova's heat up very fast. This may have been akin to me sliding a cake in the oven at 325 instead of 350. No real harm done.
Stephanie Manley I didn’t realize cottage cheese was in the actual ingredient list, in that case then sounds mandatory. I hear you on the temperature thing. Especially with sous vide, if you are cooking something between say one hour and three hours, when you put it in doesn’t really matter too much. Thanks for your recipes. I know this is going to be a hit at my house.
Interesting because I wondered if the jars would float but mine did not. I'm using small jars and filling them to about 3/4 of the way full. They sink right to the bottom.
