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Off topic Starbucks sous vide egg bite
Comments
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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.The Cen-Tex Smoker said:.
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.
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 2013A happy BGE family in Houston, TX. -
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) -
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 qualityBulletGrillHouse said:Eggslut does a poached egg with potatoes, they keep them in the sous vide at 142, this was good but needed some meatKeepin' It Weird in The ATX FBTX -
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 -
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.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
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.
Keepin' It Weird in The ATX FBTX -
@The Cen-Tex Smoker Waiting patiently for tonight’s results.The Cen-Tex Smoker said:
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.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
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.
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Those look great.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 -
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
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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.
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Prob go great with a punkin latte.
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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.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.Large BGE
Huntsville, AL -
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. -
Boring, already been done. Thank Obama!
https://www.chefsteps.com/activities/pumpkin-pie-in-a-jar
Creme brule, let's do that.
https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee
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I've made that Creme Brule'. It's legit.veewt said:Boring, already been done. Thank Obama!
https://www.chefsteps.com/activities/pumpkin-pie-in-a-jar
Creme brule, let's do that.
https://www.chefsteps.com/activities/foolproof-cracklin-creme-bruleeKeepin' It Weird in The ATX FBTX -
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!)Captainjimpark said:
I see they are doing the same thing with instant potsChris8938 said:If anyone has an electric pressure cooker, they seem to be all the rage with that group too. -
I’m gonna have to try that pumpkin pie recipe.veewt said:Boring, already been done. Thank Obama!
https://www.chefsteps.com/activities/pumpkin-pie-in-a-jar
Creme brule, let's do that.
https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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.
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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 -
Just warmed a couple up at work.
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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!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.
1 LBGE in Chapel Hill, NC -
^ Hells yeah.
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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 -
I want to get this to work, except with a bottom of key lime.CarolinaCrazy said:
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!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 made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
The crust didn’t come up at all? I am intrigued...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..."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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
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Yes, I should have been more precise. I am trying to make a custard that tastes like key lime pie.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
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
That was more precise.JohnInCarolina said:
Yes, I should have been more precise. I am trying to make a custard that tastes like key lime pie.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. BOOMKeepin' It Weird in The ATX FBTX -
Making some more. Smoked some sausage, onions and red peppers, half with Gruyere and cottage cheese and half with Colby jack and cream cheese.
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