Off topic Starbucks sous vide egg bite

Was planning on testing this out this morning but woke up to no electricity...  maybe I’ll have power back and try again for lunch.

caliking said:

Turned out pretty good. Would have liked the egg to be a little more set though. 

That is just sexy lookin Cali!!

I had my first mw reheated bites today.  Maybe I'm making this up in my head, but they tasted better today reheated than yesterday fresh out of the sv.

Alright, my turn to mess with this.  I found exactly one jar with a lid, so I made...one.  Decided to copy Cali’s gritslut, so I made grits for the first time.  Stirred butter, garlic and cheese in once cooked.  Mixed some Valentina’s brisket into the grits, topped with more brisket and then cracked an egg.  Hot tub at 155 for 45 min or so.  Loooks right, will reheat in the bath tomorrow.

blasting said:

I like these things - glad I tried them.  However, I'm not sure how often I'll make them in the future.  The blackstone is a pretty quick breakfast machine.  Next I'll be trying the choc pots or caramel pots.

Do that. Now.

caliking said:

Took another shot at these. 

Blended 6 eggs, 1/4 cup of cotija cheese, 3 Thai chiles, 1/2 tsp of Slap Ya Mama White Pepper blend, 1/4 cup cilantro, 3/4 cup half and half, some roasted garlic. 


Crumbled 1/2 of a cumin, garlic, onion, and cheddar corn stick into each 4oz mason jar. 


SV at 165F x 30mins. 


Tried one one with a dab of Lingham’s Hot Sauce


Pretty damn good.

 The crumbled cornbread floated to the top. Turned out creamy and custardy, with a warm spicy flavor.

And I have a quick breakfast for the next few days

WTF? That looks crazy. How did you even think of all this $hit.????

to reheat I throw 2 in the microwave for one minute while I turn the broiler on. Then out of the microwave and onto a piece of foil, cheese on top then under the broiler for a minute. Quick and easy. 

@caliking Your ability to be creative and have success is astonishing! Good Work!


I've been working on egg bites since this thread was started, and have varied results, with great success today.

I followed the Anova recipe to start. 175 for an hour. First batch was actually 90min because I didn't hear the alarm go off, but there was no difference between that batch and the second batch that was in for an hour. Used cream cheese, and instead of gruyere(couldn't find it) I used mild cheddar, and used bacon and sausage for a meat. Tasted just ok, and the texture was not good, they were tough. 

Third batch I switched to heavy whipping cream for one hour @ 175. Same results texture wise, but the flavor was awful, and I only ate 3/6 of them.

Fourth batch was with cottage cheese. I don't like cottage cheese, at all. But I took one for the team and tried it anyway. Everything else was the same except cottage cheese. Texture was still tough, and the flavor was pretty good.

Today I did two batches and overhauled everything. One batch was 1/2 &1/2, one batch was eggs only, both had gruyere cheese and no meat. Checked them at 30min and they were runny. Checked at 45 min, not runny but not quite set. At 1 hour, they were set and firming up. I thought it was good texture and moisture level, very easy eat. The 1/2 and 1/2 were much better than eggs only, and were the best I've had overall. Probably stick with 1/2 and 1/2 in the future. Might try other cheeses, gruyere is hard to to find and kind of spendy.

I really like these things. Easy to whip and, and easy for me to eat at lunch. 

caliking said:

Thanks for the compliment, @Cashfan. I'm embarrassed to admit how much of it was spurred on by wanting to use up stuff I had before it spoiled. 

How much half and half did you use? I meant to add 3oz to mine (1TBSP per egg) but goofed and added 6oz instead. Mine turned out creamier than I would have liked, so I will probably try again with less half and half, or none at all. 

I microwave mine for 30 secs or so for breakfast during the week, so it may not be a bad thing if they are not as set as you like when you pull them out.

So far, I have actually liked my gritslut concoction more. Probably because I love poached eggs more than I do omelets.

From Anova:
Ingredients for 6
6 eggs
1/2 Cup Gruyere
1/4 Cup 1/2 & 1/2 (my mod instead of cream cheese)
1/4 Teaspoon salt
3 slices bacon

Thats what I made today, without the bacon. Vitamix it then into the jars. 

I want them fully cooked because I eat lunch in my van, so no access to warming up food. They are good cold!!

Those gritsluts looked great. Care to share the recipe?

caliking said:

@cashfan no real recipe for the gritsluts. Kinda winged it.

I had leftover garlic cheese grits ( 1 cup grits, 1/4 cup sharp cheddar, 1 TBSP garlic, some butter I think). From John Currence's Big Bad Breakfast. 

Pack 1/4 cup of the grits down in a 4oz mason jar. Crack an egg into each jar. SV at 147F x 1hr.  Chill and refrigerate. Microwave for 30 secs for breakfast. Done. 

Thanks! 

I might substitute hash browns for grits.

Also picked up a cheddar and gruyere mix cheese that will try the time around.

1/2 heavy and 1/2 cottage? That’s what I Have in the water right now. 

Cashfan said:

Gravytrain84 said:

1/2 heavy and 1/2 cottage? That’s what I Have in the water right now. 

No, Half and Half Cream. Sorry, I should have been more specific.

Ah ok. Well I’ll try that next time. The half cottage half heavy is pretty good. Definitely better than strait heavy. 

I made some tonight, finally. 6 jars with bacon and gruyere, and 6 jars with chorizo, cheddar, and some rotel drained. 

I think the chorizo ones changed my life, i want to eat them all

both batches had a couple ounces of cream cheese in them. Cooked 175 for an hour