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.
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.
Set up the Sous Vide, fill the pot with water and set the temperature to 171 degrees.
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.
Divide batter evenly between the jars. Finger tighten lids , to seal. Shake each jar to distribute the peppers inside each jar.
Lower each jar into the water, making sure each jar is completely submerged under water.
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.
Or enjoy straight out of the jar.
Sous Vide Roasted Red Pepper & Gruyere Egg Bites
Equipment
- Sous Vide Cooker
- (5) 4 oz. glass jars with lids
- Immersion blender or food processor
Ingredients
- 4 eggs
- 8 oz Gruyere cheese, grated
- 2 tbsp milk or heavy cream
- ½ tsp salt
- 2 oz roasted red peppers, diced
Instructions
- Clip Sous Vide cooker to the side of a large pot. Add water and set temperature to 171°.
- While water is coming up to temperature, prepare glass jars by spraying them with non-stick cooking spray.
- Divide the diced roasted red peppers evenly amongst the prepared glass jars. Set aside.
- Place remaining ingredients in a mixing bowl.
- Using an immersion blender or food processor, puree eggs, shredded Gruyere, cream and salt together until you have a smooth, thick batter.
- Pour egg/cheese batter into each jar.
- Place lid on each jar and finger tighten.
- Shake jars gently to distribute the roasted red peppers throughout the batter.
- Once the water temperature reaches 171°, using tongs, gently place each jar in the hot water making sure each jar is completely submerged.
- Cook for one hour.
- Remove jars from hot water using tongs. Run a knife along the edges of each jar and turn out cooked egg bites, or eat directly from the jar.
- Serve with toasted english muffins and fresh fruit for a complete meal.
Give these a try, you will be pleasantly surprised at how good they are!
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