“How would you like your eggs?” I don’t know about you, but this question always throws me for a loop. How do you expect me to decide between soft, runny poached eggs, or fluffy, cloud-like scrambled eggs? I thought I already had a tough time deciding how to cook my eggs in the morning, then the Test Kitchen introduced me to sous vide egg bites. Thanks to the Hamilton Beach Professional Sous Vide and 6 Quart Slow Cooker there is yet another way to enjoy eggs.
Sous vide cooking is a no-fail cooking method that uses a temperature-controlled water bath to cook sealed food evenly and to desired doneness. To learn more about sous vide cooking, click here.
To make sous vide egg bites, select sous vide mode on the Hamilton Beach® Professional Sous Vide and 6 Quart Slow Cooker and set the temperature to 172 degrees for 1 hour.
Add eggs, sour cream, feta cheese, salt, black pepper, and crushed red pepper to a blender or food processor. Blend or process until the mixture is smooth, then add roasted red peppers and fresh basil to the mixture and pulse until combined.
We found that 4 oz clear canning jars were the perfect size for our sous vide egg bites. Spray the inside of the jars with nonstick cooking spray then divide the egg mixture evenly amongst the jars. Seal the jars tightly and add them to the preheated water bath and press start.
Once the egg bites are cooked, remove the jars from the water bath and enjoy. The jars can serve as a functional cooking vessel AND an attractive way to serve these cute, individual bites. If you would rather plate your eggs, simply slide a butter knife along the sides of the jars – the eggs will pop right out.
How would I describe these egg bites? Delicate. Silky. Rich. Any word you’d use to describe the perfectly cooked eggs. Whether you are keeping pre-cooked bites in the fridge as an grab-n-go breakfast during the week or serving them at brunch, each and every bite will be egg-cellent.