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.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
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- 2 cup cottage cheese
- 8 eggs lightly beaten
- 1/4 cup potato starch
- 1/2 teaspoon kosher salt
- 8 ounces ham diced
- 1 cup cheddar cheese shredded
- 4 green onions sliced
- 1/2 cup diced mushrooms sauteed
- 1 teaspoon fresh Thyme
- 1 tablespoon all purpose flour
Ingredients
For the Egg Mixture
For the Filling
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Rate this recipe!
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- Heat water bath to 167 degrees.
- In a blender combine cottage cheese, eggs, potato starch and kosher salt. Blend until smooth.
- In a separate bowl, combine ham, cheddar cheese, green onions, diced mushrooms, thyme and potato starch - stir to combine.
- In a 4 oz mason jar, fill half full with egg mixture. Add 2 tablespoons of filling and spread, then fill the jars no more than 3/4 full with egg mixture.
- Screw lids on finger tight. When water has come to temperature, drop into water and set time for 60 minutes.
These look fabulous and the tip to dust the mix-ins with flour is genius. I’m going to try making these this weekend.
I’m going to be buying a ton of jars (need 32 for my temple sealing in a week anyway) and make enough to feed my entire family each day for the entire week. I know that they have the jars fairly cheap at Target.
This is amazing. Thanks so much for sharing this recipe.
Can you substitute for almond flour?
You can absolutely substitute most flours including all purpose flour. Starbucks uses potato starch. I’m looking at actually experimenting with less flour for an update.
Anyone tried these yet? I’m not the best cook and want to know if it’s easy and tastes yummy before I try making.
Yes I have answered they are great. Quick and easy in the morning for the kids and I.
This week, I’m going to make 28, (1 for each family member, per day). 90 seconds in the microwave and they are hot and ready. This is great for my very busy family.
I find the texture changes when I heat it up in the microwave, does that happen to your as well? Mine become a little spongy.
Sure, I’m actually still working on it a bit. THanks for the feedback.
These are fantastic. I love the ability to mix up what veggies you put in to make it your own!
Do you need to add a note about tempering the jars, before placing them in the heated SV bath? I know that some users, at about 5°F higher temperature than you list, had some of their jars shatter.
Got that updated! Thanks Susan!
How do you make these before. I am looking for a recipe that does not use sous vide.
1 cup cottage cheese
4 eggs, lightly beaten
1 cup flour (gluten-free for gluten-free)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ham, diced
1/2 cup cheddar cheese, shredded
2 green onions, sliced
Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 12 muffin pan and bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes.
Love this idea. I don’t like cottage cheese, but since I’m going to blend everything in step 1 this might work for me.
Love what I’ve been reading. Looking forward to more in the future.
I’m not a huge fan of cottage cheese either, but I love the protein addition and blended up, there’s no texture to it. 🙂
Awesome! I ve heard this is the best! I can’t wait to try it myself!!
Dawn
They are definitely my favorite breakfast.
So excited to try this! I love the ones at starbucks! Thanks for the recipe
They are so good! I love being able to make them at home. Thanks for visiting and be sure to check back and let me know what you think!
they look amazing, how long can they hold in the fridge?
Up to 2 weeks… if they last that long. I’m trying something new with mine today. Cubing the egg cup up and wrapping it in a tortilla for a breakfast burrito. <3
I’ve made these twice this past week. First time I used tapioca flour in lieu of the almond flour (cut back to just 1/4 cup) and leftover cooked collard greens prepared in the pressure cooker. and some leftover breakfast sausages chopped up. Those cups were so tasty that I bought more collard greens yesterday so I would be able to use the leftovers for the sous vide eggs again. This time I used AP flour (1/4 c) and crispy bacon – double dose of bacon as there was bacon, onion and pepper in the cooked collard greens. The end result seems akin to a mini-quiche. Any cooked dark leafy vegetable seems to work.
“I’ll never have that recipe again oh no!” What a workhorse this technique/recipe is! Thanks!
Are you able to make these without a SV machine?
1 cup cottage cheese
4 eggs, lightly beaten
1 cup flour (gluten-free for gluten-free)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ham, diced
1/2 cup cheddar cheese, shredded
2 green onions, sliced
Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 12 muffin pan and bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes.
So happy to find this recipe, VSG surgery on October 17th- won’t be able to eat them for awhile but I’m hoping a simple, meatless version cooked more custard-y would be good for my purée phase! Can’t wait to try them.
Absolutely! I had gastric bypass 2 years ago, these were a huge help for me.
2 cup cottage cheese/ricotta cheese
8 eggs lightly beaten
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup cheddar cheese shredded
4 green onions sliced
1 teaspoon fresh Thyme
That would make a great post WLS egg cup for the puree phase. Let me know if you need anything. I’ve been there.
A 4oz jar seems awfully tiny.
4 oz is 1/2 cup of eggs. 1 cup of eggs is equal to 4 Extra large or jumbo eggs. So, this is 2 eggs, plus the extra nutrition of the other ingredients. For me it is filling enough, but if you would like more, double it and put it in an 8 oz jar. Time and temperature is the same.
Yes, 4 oz should be enough.I’m just thinking how tiny my 4 oz jars look to me. I never thought of sous vide”ing” in jars. Gonna give it a go.
After you do, be sure to do creme brulee in jars… omg – so good. And I have a recipe for a bread pudding/french toast recipe coming soon too. NOM NOM NOM… 🙂
How’s the clean up on the jars? Eggs always seem to leave a film on things..
That’s a great question Amber and I’ll tell you – it is a pain. Generously greasing them with Pam or another fat helps. Then putting them through the dishwasher. I’m experimenting with other methods (containers) right now. I’ll update as soon as I’m out of job training in 2.5 weeks.
“In a separate bowl, combine ham, cheddar cheese, green onions, diced mushrooms, thyme and potato starch – stir to combine.” Yet in the recipe, the filling section calls for all-purpose flour. Does the potato starch accomplish the same thing (presumably, keeping the fillings from all sinking to the bottom of the jars)? I can’t have APF, due to celiac disease.