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Off topic Starbucks sous vide egg bite
Comments
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I have been making something similar to these for years it’s basically scrambled eggs in a vacuum sealed bag. Put your food saver on pulse and let the bag with scrambled eggs and toppings hang down and suck all the air out. Set you’re Sous Vide and every 15 minutes take the bag out and mash it all up with your fingers. Usually takes about 45 minutes.
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Lit said: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.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. -
@JohnInCarolina the crust stayed put on the bottom. As I recall I crushed graham crackers and mixed with some melted butter. I think this is similar to making a regular (big) graham cracker crust but I haven't done that. I took about a tablespoon and spooned it into the bottom of each jar and then flattened it out with my thumb. Backed for 10 minutes at 350. Let cool. Poured in the cheese cake mixture and then into the SV. Crust stayed put on the bottom. Put some fruit on top and served in the jars.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 -
EggMcMic said:@JohnInCarolina the crust stayed put on the bottom. As I recall I crushed graham crackers and mixed with some melted butter. I think this is similar to making a regular (big) graham cracker crust but I haven't done that. I took about a tablespoon and spooned it into the bottom of each jar and then flattened it out with my thumb. Backed for 10 minutes at 350. Let cool. Poured in the cheese cake mixture and then into the SV. Crust stayed put on the bottom. Put some fruit on top and served in the jars."I've made a note never to piss you two off." - Stike
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Came out good for how much I drank.
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Lit said:Came out good for how much I drank.
They look fantastic. Although I have never tried or even seen the SB version.Thank you,DarianGalveston Texas -
I'm brand new to sous vide,are most of you using food savers ? Or is there a step up? I bought a food saver at Sam's club a few years ago and was unimpressed, it would do fine the first few bags but after that not so good.serms like it got warm and I'd have to let cool down. Maybe I just had a bad machine.
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@Photo Egg just using the office toaster oven on broil. Want to get a torch though.
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@Lit so you ate them all in one sitting? No judgment here... maybe a little
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Captainjimpark said:I'm brand new to sous vide,are most of you using food savers ? Or is there a step up? I bought a food saver at Sam's club a few years ago and was unimpressed, it would do fine the first few bags but after that not so good.serms like it got warm and I'd have to let cool down. Maybe I just had a bad machine.
I use a food saver when I vacuum seal, but 95% of the time I just use ziplock freezer bags and use water to displace the air. This works equally well to a foodsaver. It is important to grab the freezer bags because of their temperature ratings, though.XL & MM BGE, 36" Blackstone - Newport News, VA -
Also, Ziplock bags let you easily cook with an open top. This is particularly beneficial when cooking green vegetables and you want to maintain their bright, vibrant color during cooking.
XL & MM BGE, 36" Blackstone - Newport News, VA -
Have a question about this - I've got a dozen 4 oz jars that have been in my sous vide at 160* for 40 minutes. When I went to take them out, it appears that they're not "set up" like the pictures that others have posted on this thread. Will they "set up" after they cool down or haven't they been in the bath long enough?Large BGE
Neenah, WI -
Stoogie said:Have a question about this - I've got a dozen 4 oz jars that have been in my sous vide at 160* for 40 minutes. When I went to take them out, it appears that they're not "set up" like the pictures that others have posted on this thread. Will they "set up" after they cool down or haven't they been in the bath long enough?
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Lit said:Stoogie said:Have a question about this - I've got a dozen 4 oz jars that have been in my sous vide at 160* for 40 minutes. When I went to take them out, it appears that they're not "set up" like the pictures that others have posted on this thread. Will they "set up" after they cool down or haven't they been in the bath long enough?Large BGE
Neenah, WI -
Stoogie said:Lit said:Stoogie said:Have a question about this - I've got a dozen 4 oz jars that have been in my sous vide at 160* for 40 minutes. When I went to take them out, it appears that they're not "set up" like the pictures that others have posted on this thread. Will they "set up" after they cool down or haven't they been in the bath long enough?
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Captainjimpark said:I'm brand new to sous vide,are most of you using food savers ? Or is there a step up? I bought a food saver at Sam's club a few years ago and was unimpressed, it would do fine the first few bags but after that not so good.serms like it got warm and I'd have to let cool down. Maybe I just had a bad machine.
https://www.webstaurantstore.com/ary-vacmaster-vp215-chamber-vacuum-packaging-machine-with-10-1-4-seal-bar/120VMASVP215.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI3MnFyY-72QIVXkwNCh3D4w0xEAQYASABEgIIwfD_BwE
I hated my food saver. This is altogether different.I cook. I eat. I repeat. Thornville, Ohio -
Shamelessly jumping on the bandwagon.
Have a a batch of mini southern eggsluts in the bath. 1/4 cup of garlic cheese grits and an egg in each 4oz jar. 147 x 1hr. Let’s see how this turns out.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Turned out pretty good. Would have liked the egg to be a little more set though.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Looks great to me
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@caliking, just egg and grits? No other ingredients?Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
I made my first batch using the Instant Pot recepe @167 for 90 minutes using the Anova.
Bacon, mushrooms, chives and added a little more cheese to the top and torched it lightly after dumping it from jar. Happy with first attempt.
Thank you,DarianGalveston Texas -
caliking said:Turned out pretty good. Would have liked the egg to be a little more set though.
XL, 2-Lg, Mini, 36" Blackstone (Formerly CM23) -
BulletGrillHouse said:
Did you pre poach the egg first or add it raw?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Photo Egg said:I made my first batch using the Instant Pot recepe @167 for 90 minutes using the Anova.
Bacon, mushrooms, chives and added a little more cheese to the top and torched it lightly after dumping it from jar. Happy with first attempt. -
What’s everyone’s preferred method for heating them up if you have them in the fridge?Large BGE
Huntsville, AL -
Captainjimpark said:Photo Egg said:I made my first batch using the Instant Pot recepe @167 for 90 minutes using the Anova.
Bacon, mushrooms, chives and added a little more cheese to the top and torched it lightly after dumping it from jar. Happy with first attempt.
I wasted time shredding the chease I put in the blender. Should have just cut into pieces. The Vitamix doesn't care.lol
I will cut back on the cottage cheese next time. I did 167 @ 90 minutes.
I also floated a zipcoc bag with the extra egg mix and that worked great as well.
Thank you,DarianGalveston Texas
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