I’m sure you’ve seen Starbucks advertisement for their new Sous Vide Egg Cups. But, to tell you the truth, I’ve been making these egg cups since I had my surgery. They are a great way to increase your protein and have a portable and delicious breakfast or lunch when you are don’t have a lot of time in the morning. But, I hadn’t ever put them in the sous vide.
So when I saw Starbucks Sous Vide Egg Cups, I knew that I had to work my magic and adapt my already delicious recipe to the sous vide method. It didn’t take long at all, all the groundwork had already been laid. That’s the great thing about sous vide cooking, with basic methodology you can adapt almost any recipe.
I have really been struggling lately. My oldest is finally doing great in school, and as things go, my youngest failed three classes his first semester of the year. Work is intense and demanding, I’ve struggled with one of the worst colds I’ve ever had this year, and arthritis brought on by cold temperatures has set-in. The one thing that I can rely on – easy meals that take stress off of my shoulders.
Scrambled Eggs to Sous Vide Egg Cups.
Scrambled eggs cooked in a hot water bath are soft, tender and luxurious. There’s no hard curds and they aren’t dry. These eggs cups aren’t anything more than scrambled eggs with a few mix-ins to create an egg muffin, almost a quiche. So when trying to adapt a recipe to sous vide that I had previously baked, I referred to the temperature I would cook scrambled eggs at. That’s simple. I set the water bath to 167 degrees Fahrenheit.
What’s really great about all of this is that I have an almost endless supply of chicken eggs. My backyard chickens are supplying me 5-7 eggs a day. So this is a dish I make often and feed my children a hot meal before school that is full of protein for them.
Now For That Muffin Texture
I didn’t just want eggs and cream – that’s more of a custard. I wanted the muffin texture, but without the carbs. Not a problem. This is what I had done when I baked my egg cups. Cottage cheese, almond flour, and a tiny bit of baking powder adds lift and a spongy texture. It comes out perfect.
Pick a Filling, Any Filling.
Here’s where it gets fun. I choose a protein (ham, bacon, breakfast sausage), a cheese (cheddar, monterey jack, mozzarella) and a vegetable or two (pickled jalapenos, mushrooms, green onion). The sky is the limit! The key is to dust your mix-ins with a tablespoon of all-purpose flour. This prevents all your fillings from sinking and will give you a bite of flavor in each bite of your muffin.
The thing I want you to take away from all of this, you don’t have to pay a high price for a treat at Starbucks – make these at home and then warm it up in your microwave the next day. And when you see something you want to try, play with your food and find a way to make it at home. It is likely going to be cheaper, and you get to control what you put in your body.
A Couple Tips & Tricks.
When you heat up glass suddenly, it has an increased chance of breaking. There are a couple of ways to fix this, before filling your egg cups, place them in your water bath, with the lid on. Keep them in a sink full of warm water. Put them on a heating pad turned to high. Just don’t put cold glass into a hot bath.
When you tighten the lids, only tighten them to “finger tight” status. To accomplish “fingertip tight”, place lid on the jar and twist barely until you feel the lid starting to resist. Turn the lid back one turn in the opposite direction, then back the original way one turn. This prevents the lid from being too tight, trapping air in which might crack your jar.