Sous Vide Egg Bites Recipe Serious Eats

Cook 3 strips of bacon in pan until crispy or in the oven at 400f for 16 20 minutes. This is the ideal temperature for an egg salad that has distinct chunks of tender non rubbery egg. Our recipes for sous vide steak chicken breast seafood and much more will keep that fancy little precision cooker of yours busy for months.

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In this chart we see a large egg cooked at exactly 145 f 62 8 c for times ranging from 45 minutes up to two full hours.

Sous vide egg bites recipe serious eats. Set sous vide machine at 77 5c 172f. Opaque and firm but still tender. Temperature isn t the only factor to consider when cooking eggs sous vide. When i worked on this sous vide cookbook during my time at america s test kitchen i had to fight tooth and nail to convince my editors that starbucks style sous vide egg bites are an abomination that nobody should have to suffer through.

If hard boiled is how you like your eggs then a 165 f sous vide egg should do you well. If they seem too stiff adjust with a splash of milk or cream. The amount of time the egg is held at a specific temperature will also influence how it cooks. I have a long and checkered history with sous vide cooking and particularly sous vide egg jars.

We don t blame you. Check consistency of leftover mashed potatoes. Put half a strip of bacon at the bottom of each 4oz canning jar. Blend together the eggs gruyere half and half and salt.

Completely firm but still moist and not at all powdery. Fallen in love with the consistency convenience and superior results of sous vide cooking. Opaque and firm but still tender. Set up a sous vide immersion circulator and bring water bath to 145 f 62 5 c.

Crack an egg into each jar then seal jars until just finger tight if lids are.