I’m totally loving my Sous Vide cooker! Each foray has produced the most amazing results. I decided to revisit egg bites again since my first attempt making them was such a delicious success!
If the Sous Vide cooking method is still a new cooking method for you, check out the previous post below for a deeper dive into more of the basics of Sous Vide cooking.
This time I decided to recreate the Starbucks Gruyere & Roasted Red Pepper version, only without any of the preservatives or unpronounceable ingredients, like Maltodextrin, Carrageenan, Mono and Diglycerides, Locust Bean Gum, Guar Gum, Natural Flavors, Vitamin A Palmitate, Carbon Dioxide, Powdered Cellulose, Natamycin (A Natural Mold Inhibitor). Yuck! Thinking I won’t be needing a mold inhibitor since we are going to scarf these down as soon as they are cooked.
I used only 5 ingredients, all pronounceable, all healthy, wholesome ingredients that are probably in your cupboard or fridge right now. It’s pretty astounding how good 5 simple ingredients can taste! If you have thought about maybe giving Sous Vide cooking a try I encourage you to finally pull the trigger and get one!
It has been a total game changer in the meals I can produce. Everything from the most delicious egg bites to the juiciest pork chops, tender steaks and the tastiest turkey breast I have ever eaten. The more I use my Sous Vide the more I love it!
To make these egg bites, assemble all 5 of the ingredients, eggs, milk or cream, salt, grated Gruyere cheese and roasted red bell peppers.
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If you are feeling really ambitious you can roast a red bell pepper and dice it but I opted to use a jarred variety to keep it simple.
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Set up the Sous Vide, fill the pot with water and set the temperature to 171 degrees.
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While the water comes up to temperature, prepare the jars. Spray the insides of each jar with non-stick cooking spray.
Add a generous teaspoon of diced roasted red pepper to each jar.
In a large bowl puree together the eggs, milk, salt and grated Gruyere cheese until you have a smooth, thick batter.
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Divide batter evenly between the jars. Finger tighten lids , to seal. Shake each jar to distribute the peppers inside each jar.
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Lower each jar into the water, making sure each jar is completely submerged under water.
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Cook for 1 hour.
Remove jars from the water. Unscrew the lids and run a knife along the outside edge of each jar and turn egg bites out onto a plate.
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Or enjoy straight out of the jar.
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Give these a try, you will be pleasantly surprised at how good they are!
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