The Joy of Egg Bites: A Simple Recipe for a Healthy Breakfast

We can't help but remember that company called Starbucks and their infamous egg bites. It's been two years since they went crazy on these bite-sized treats, and we're still obsessed with them. As it turns out, making egg bites at home is incredibly simple, even for a chef like us.

We started by deciding to create our own recipe using lean protein. We experimented with different combinations of eggs, milk, and cottage cheese to find the perfect balance of richness and healthiness. Our first attempt was an egg white and milk mixture, which we found to be crazy healthy and delicious. Next, we tried an egg white and cottage cheese combination, which offered a nice middle ground between the two. We were excited to see how our creations would turn out.

The secret to making these egg bites so special is sous vide cooking. We separate our eggs to avoid wasting any egg yolks or whites, and then mix them together in a specific ratio. Two parts egg white to one part cottage cheese seemed like the perfect balance. By using this technique, we can create a flexible base recipe that's both healthy and delicious.

We only made six of these egg bites initially, but we imagine making 24 or more if we were to make them regularly. The best part is that they're incredibly versatile – you can take one out, pop it in the microwave, or reheat it in your little oven. You can also eat them cold, or add a little garnish on top and call it brunch. Our egg bites are perfect for those busy mornings when you need something quick and easy.

One of the biggest challenges we faced was making sure our mixture didn't have any chunks. We added some cream and salt to smooth out the texture, and then used a blender or food processor to blend everything together. By doing so, we could achieve a smooth consistency that was perfect for our egg bites. If you want to make these at home, feel free to experiment with different jar sizes – ours worked beautifully in four-ounce jars.

Before we started cooking, we made sure to prepare our jars by giving ourselves a half-inch of headspace at the top. This allowed the eggs to expand slightly as they cooked and gave us room for garnishes later on. We also made sure to get our lids and rings on finger-tight, as this was crucial for even cooking.

As we watched our egg bites cook in the sous vide machine, we noticed that some bubbles began to form on the side of the jar. This was a good sign – it meant that our eggs were cooking evenly and would yield a fluffy, firm texture. We could adjust the cooking time to achieve the desired consistency, from light and airy to dense and firm.

The final result was well worth the effort. Our egg bites were not only delicious but also beautiful to behold. They had a nice sheen to them, thanks to the sous vide machine, and the addition of some fresh tomatoes, basil, pine nuts, bacon chives made them look like a real brunch dish. We couldn't wait to share our creations with friends and family.

In conclusion, making egg bites at home is incredibly easy and rewarding. With a little creativity and experimentation, you can create a healthy breakfast that's both delicious and visually appealing. So go ahead, give it a try, and see how much easier cooking can be when you're armed with the right recipe and equipment.

"WEBVTTKind: captionsLanguage: eny'all remember that company called starbucks and they have this thing called egg bites everyone went crazy on them started talking about them this is like two years ago now or something like that it's so simple let's just make it a chef's recipe so we did i like them because i like lean protein so you could do like an egg white and milk one that's like crazy healthy an egg white cottage cheese one with like a nice balance of richness this one's like a little bit in between it's got cottage cheese loads of egg whites and a little bit of cream um they're so simple they're really good what makes these so special at the end of the day it's sous vide i'm going to separate my eggs i don't like wasting uh egg yolks or egg whites so so these are like the most flexible healthy little base recipe i'm only gonna make six but you can make honestly if you're gonna do them i'd make like 24 or something you know and you can just keep them in your fridge you could take one out pop it in the microwave take one out pop it back in jewel pop it in your little oven to reheat it eat it cold you can upgrade it and throw a little garnish on there whatever you want to do so this is like a really simple ratio basically two parts egg white one part go to chester.com get the rest don't look directly at this mixture the problem is the chunks so if you have a blender food processor go ahead and use it some cream salt okay this looks a little better now so you can do any size jar you want but these little guys are four ounces they work great for this maybe give yourself a half inch at the top one it'll let the egg have some space some headspace is gonna puff up and souffle a teeny bit but also too if you wanna put some garnish on it which i'll do in a minute throw some tomatoes on it there's some herbs you have a little space for them that way they don't just like go falling off the side or something we do a lot of jar stuff sous vide so you get your lid on your ring on just you know finger tight nothing fancy about this oh god he went sideways on me there you go yeah you'll start to see as they heat up some bubbles coming out the side that's a good thing if you like them a little bit more fluffy or a little bit more dense a little more lighter firm you can dial that in you don't have to get crazy you can eat them plain i understand the whole point you know like on the go but if you want to dress them up do a little brunch you could do what i'm doing some tomatoes basil pine nuts season it up bacon chives it's such a nice texture even cold you can like take it out and smear it on toast or bread if you really want you know no big deal whatever you want okay so these only take 20-25 minutes here's the texture when it's fresh here's texture when it's cold see it's stiff look some little garnishes a little salad thing going on top now you've got like a fancified brunch all clean and simple and slamming them slamming them down as you're racing out the door come sunday brunch put some cute stuff on top what else do you need to know about it dude oh my god how much easier could it be guys that's it see y'all latery'all remember that company called starbucks and they have this thing called egg bites everyone went crazy on them started talking about them this is like two years ago now or something like that it's so simple let's just make it a chef's recipe so we did i like them because i like lean protein so you could do like an egg white and milk one that's like crazy healthy an egg white cottage cheese one with like a nice balance of richness this one's like a little bit in between it's got cottage cheese loads of egg whites and a little bit of cream um they're so simple they're really good what makes these so special at the end of the day it's sous vide i'm going to separate my eggs i don't like wasting uh egg yolks or egg whites so so these are like the most flexible healthy little base recipe i'm only gonna make six but you can make honestly if you're gonna do them i'd make like 24 or something you know and you can just keep them in your fridge you could take one out pop it in the microwave take one out pop it back in jewel pop it in your little oven to reheat it eat it cold you can upgrade it and throw a little garnish on there whatever you want to do so this is like a really simple ratio basically two parts egg white one part go to chester.com get the rest don't look directly at this mixture the problem is the chunks so if you have a blender food processor go ahead and use it some cream salt okay this looks a little better now so you can do any size jar you want but these little guys are four ounces they work great for this maybe give yourself a half inch at the top one it'll let the egg have some space some headspace is gonna puff up and souffle a teeny bit but also too if you wanna put some garnish on it which i'll do in a minute throw some tomatoes on it there's some herbs you have a little space for them that way they don't just like go falling off the side or something we do a lot of jar stuff sous vide so you get your lid on your ring on just you know finger tight nothing fancy about this oh god he went sideways on me there you go yeah you'll start to see as they heat up some bubbles coming out the side that's a good thing if you like them a little bit more fluffy or a little bit more dense a little more lighter firm you can dial that in you don't have to get crazy you can eat them plain i understand the whole point you know like on the go but if you want to dress them up do a little brunch you could do what i'm doing some tomatoes basil pine nuts season it up bacon chives it's such a nice texture even cold you can like take it out and smear it on toast or bread if you really want you know no big deal whatever you want okay so these only take 20-25 minutes here's the texture when it's fresh here's texture when it's cold see it's stiff look some little garnishes a little salad thing going on top now you've got like a fancified brunch all clean and simple and slamming them slamming them down as you're racing out the door come sunday brunch put some cute stuff on top what else do you need to know about it dude oh my god how much easier could it be guys that's it see y'all later\n"