Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Off topic Starbucks sous vide egg bite

24

Comments

  • calikingcaliking Posts: 11,127


    Good not great. The anova recipe is too hot (171f). The eggs are set up too firm. Like an omelette in a cup. Nothing you couldn’t get on a stovetop in 3 minutes. All the meat sinks to the bottom too so unless you are getting some crazy creamy SV texture this is not worth the effort. 

    Im going to try another batch at a lower temp and see what I come up with. 
    That does seem long at that temp. I do eggs at 167F x13 mins. The yolk is too firm for me at 14mins, so those must have been definitely done after an hour. 

    Probably have to add cream to thicken it and keep the meat from sinking? It’s veering towards quiche in a cup. Which I could like. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jtcBoyntonjtcBoynton Posts: 2,111
    172º for an hour is typical for custard recipes.  Ratio and type of dairy make a difference in firmness.

    These are make ahead items that will be ready to go in the morning rush. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • Eggslut does a poached egg with potatoes, they keep them in the sous vide at 142, this was good but needed some meat
    XL, 2-Lg, Mini, 36" Blackstone (Formerly CM23)
  • Eggslut does a poached egg with potatoes, they keep them in the sous vide at 142, this was good but needed some meat
    Love me some egg slut! I'm guessing these were done before and were held for service at 142. That is some of the best magic of Sous Vide. they can hold them there all morning with almost no loss of quality
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • jeponlinejeponline Posts: 262
    Finally tried these today, found this recipe and they are amazing, though I’ve never tried them at Starbucks, so I have no point of comparison 

    https://m.youtube.com/watch?v=VVFsaTYWUgE


    Large BGE
    Huntsville, AL
  • jeponline said:
    Finally tried these today, found this recipe and they are amazing, though I’ve never tried them at Starbucks, so I have no point of comparison 

    https://m.youtube.com/watch?v=VVFsaTYWUgE


    167 for 35 min in this video sounds right. 172 for an hour was not (that was on the Anova site). got more stuff to try again tonight. 

    hit the top with a torch or a quick broil to color up that top. I liked the flavor better when I did that. Scallions were good too. 


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • jeponline said:
    Finally tried these today, found this recipe and they are amazing, though I’ve never tried them at Starbucks, so I have no point of comparison 

    https://m.youtube.com/watch?v=VVFsaTYWUgE


    167 for 35 min in this video sounds right. 172 for an hour was not (that was on the Anova site). got more stuff to try again tonight. 

    hit the top with a torch or a quick broil to color up that top. I liked the flavor better when I did that. Scallions were good too. 


    @The Cen-Tex Smoker   Waiting patiently for tonight’s results.

  • jeponline said:
    Finally tried these today, found this recipe and they are amazing, though I’ve never tried them at Starbucks, so I have no point of comparison 

    https://m.youtube.com/watch?v=VVFsaTYWUgE


    Those look great.
  • Just pulled these out -  Smoked Salmon, Cheddar and Dill

    I did the 4oz jars at 175deg for 30 minutes. Nice consistency. I'm going to try a bit cooler next time to see how they differ. 


    1 LBGE in Chapel Hill, NC
  • Salmon and dill, never considered that combo but that will be on the top of my list as I love salmon. Great looking cook
  • HerkyHerky Posts: 21
    Made some yesterday that turned out great.  10 eggs, 1 cup cottage cheese, bacon, parm and chives.  cooked at 169 for 1 hour.  they stick a little coming out of the jars so next time I'll spray with EVOO before filling. 
  • northGAcocknorthGAcock Posts: 10,052
    Prob go great with a punkin latte. ;)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • jeponlinejeponline Posts: 262
    Herky said:
    Made some yesterday that turned out great.  10 eggs, 1 cup cottage cheese, bacon, parm and chives.  cooked at 169 for 1 hour.  they stick a little coming out of the jars so next time I'll spray with EVOO before filling. 
    Definitely need to spray. I forgot to do that one batch and they were much more difficult to get out of the jar. With a quick spray they slide right out when you’re ready. 
    Large BGE
    Huntsville, AL
  • veewtveewt Posts: 45
    OK guys, quit standing on the shoulders of the dead porn star mermaid.

    When is someone going to try mini-cheesecakes or pumpkin pies this way?

    Come on @Cen-Tex.  Throw down.
  • veewt said:
    I've made that Creme Brule'. It's legit. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • onedbguruonedbguru Posts: 1,552
    Chris8938 said:
    If anyone has an electric pressure cooker, they seem to be all the rage with that group too.  
    I see they are doing the same thing with instant pots
    We use the IP and like them.  You can really put anything in them you want.  The batch for this week is bacon/gorgonzola (homemade bacon, of course!) 
  • JohnInCarolinaJohnInCarolina Posts: 11,613
    veewt said:
    I’m gonna have to try that pumpkin pie recipe.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • LitLit Posts: 6,893
    I made a batch from the Anova site 172 for 90 minutes and they were amazing. Might try playing with the temp it sounded higher temp than needed and longer than needed but I was surprised by the results. Did Gruyere, cream cheese, eggs and salt with chives and bacon on the bottom. Will take a couple pics tomorrow if I remember. 
  • EggMcMicEggMcMic Posts: 310
    Made another batch this weekend. First time I used cream cheese, this time used straight cream. 1c for 12 eggs. Also sprayed the inside of the cups this time. Made half bacon/feta and half bacon/cheddar. cooked 35 minutes at 167 degrees. Softer texture than last time which I attribute to the shorter/lower temp. Very rich but good!
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • LitLit Posts: 6,893
    Just warmed a couple up at work.
  • veewt said:
    OK guys, quit standing on the shoulders of the dead porn star mermaid.

    When is someone going to try mini-cheesecakes or pumpkin pies this way?

    Come on @Cen-Tex.  Throw down.
    I've done Cheesecakes a couple times - just the cheese filling. Then I sprinkle Graham cracker crumbs, butter and brown sugar over the top, broil for 3 minutes.  BOOM!

    1 LBGE in Chapel Hill, NC
  • veewtveewt Posts: 45
    ^ Hells yeah.  
  • EggMcMicEggMcMic Posts: 310
    I did a batch of cheesecakes as well. Put a graham cracker crust on the bottom and baked them 10 min before adding the cheesecake and into the SV bath. Worked well. Might try creme brulee next...
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • JohnInCarolinaJohnInCarolina Posts: 11,613
    veewt said:
    OK guys, quit standing on the shoulders of the dead porn star mermaid.

    When is someone going to try mini-cheesecakes or pumpkin pies this way?

    Come on @Cen-Tex.  Throw down.
    I've done Cheesecakes a couple times - just the cheese filling. Then I sprinkle Graham cracker crumbs, butter and brown sugar over the top, broil for 3 minutes.  BOOM!

    I want to get this to work, except with a bottom of key lime.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • JohnInCarolinaJohnInCarolina Posts: 11,613
    EggMcMic said:
    I did a batch of cheesecakes as well. Put a graham cracker crust on the bottom and baked them 10 min before adding the cheesecake and into the SV bath. Worked well. Might try creme brulee next...
    The crust didn’t come up at all?  I am intrigued...
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • veewtveewt Posts: 45
    You generally don't cook key-lime pie. It's not a custard but rather a acid reaction of the limes with sweetened condensed milk.  Just make it, and throw it on top prior to putting in the friend.  BOOM
  • JohnInCarolinaJohnInCarolina Posts: 11,613
    veewt said:
    You generally don't cook key-lime pie. It's not a custard but rather a acid reaction of the limes with sweetened condensed milk.  Just make it, and throw it on top prior to putting in the friend.  BOOM
    Yes, I should have been more precise.  I am trying to make a custard that tastes like key lime pie. 
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • veewt said:
    You generally don't cook key-lime pie. It's not a custard but rather a acid reaction of the limes with sweetened condensed milk.  Just make it, and throw it on top prior to putting in the friend.  BOOM
    Yes, I should have been more precise.  I am trying to make a custard that tastes like key lime pie. 
    That was more precise. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • LitLit Posts: 6,893
    Making some more. Smoked some sausage, onions and red peppers, half with Gruyere and cottage cheese and half with Colby jack and cream cheese.
Sign In or Register to comment.
Click here for Forum Use Guidelines.