Your at-Home, Better-Than-Starbucks Egg Bites 

Link please?

Can you please link?

Same! Running a flexible, thin knife around the edge before inverting them also helps produce a clean release.

Yeah , NOICE , i LOIKE that I would take it a step further And coat the inside of the jars with an infused oil to establish a prominent node in the flavor profile And condiments inside the egg during The cooking I’m thinking chives pecorino and prosciutto Definitely need some shattered crispy salmon skin on top of final product for winning a contrast

@@rashoietolan3047 Everything alright with you, Rasho?

AGREED

exactly my thoughts. Yolks are very good for you, and make things delicious! (perhaps they needed the molds for the risotto vid??

Def using whole egg

You wouldn't get that texture due to the emulsifying power of egg yolks

Can you please share recipe? Pretty please. 🫶🏽

Yes, maybe I want that clear pot. I would never put it away.

Right?! Like just leave in those egg yolks my man

At Starbucks they have an egg white and whole egg version. Personally preferred the whole egg and I do like egg whites otherwise.

Works fine

The original recipe included the yolks and is delicious. The whites only version is a recent revision.

Oh good. I’d much prefer this with yolk.

They’d be better and you could leave out the cream.

Only do that if you want them to contain actual nutrition.

Get the containers out of the fridge about 30minutes before torching them.. the heatdifference you are creating when torching them right out of the fridge kills the container

Since he came to seattle

We could some time ago.

I have the Anovo and Andrew James sous vide machines in the UK, both have their pros and cons.. Anovo is like the Joule, a wand sous vide that you need to add your own container to and try to make a lid for it (cling film/plastic wrap works for single use) and you can use different sized containers. The Andrew James is it's own container that can sous vide, so you're limited to it's size, but it does heat up quicker and seemed better at maintaining a set temp (tested both systems with a meat thermometer).

@@OverJam52 i know but why we can’t anymore 😔

@@DreamingSheep i want JOULEEEEE😂😂

@@Zatezic1 because Joule/Chef Steps closed and was taken over by Breville, who hasn't reoppened Joule to the European market yet.

Have an Instant Pot? I use it for the basin for sous vide use. No additional counter space needed.

dude, any savory custard recipe will work, I have a joule, but before I did, I'd make similar dishes in the oven low temp in a Bain Marie situation, or even stovetop with almost boiling H2O. Works fine either way.

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