Sous-Vide Style Baked Egg Cups

Sous-Vide Style Baked Egg Cups

Sous-vide egg bites have a bit of a cult following. The popularity started at Starbucks but has since made its way to the grocery store. I, as a person who would pick a poached egg over a crispy fried egg everyday of the week, I love the flavor of sous-vide egg bites because they aren’t browned during cooking. I have made these at home with a sous-vide immersion circulator, but I recognize that most people don’t have one (see below the recipe for sous-vide directions if you do). This version uses a water bath in the oven to give the same tender texture using basic kitchen equipment. The cups reheat quickly in the microwave and even taste good cold for ultimate meal flexibility.

Makes: 6

Sous Vide Style Baked Egg Cups

Prep time:

Total time:

Ingredients:
  • 1½ cups small diced ham (about 6 ounces)
  • 12 large eggs
  • 1 cup cottage cheese
  • 4 ounces sharp cheddar or gouda, shredded
  • 5-6 ounces frozen spinach, thawed and squeezed dry
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • Boiling water

Directions:
  1. Heat oven to 350°F.
  2. Butter or oil 6 half-pint wide-mouthed mason jars and place in 9x13-inch pan. Divide ham between the jars.
  3. In a blender combine all remaining ingredients except water. Blend on low to medium-low speed until well combined (low speed prevents too much air from being incorporated into the mixture).
  4. Divide egg mixture between jars.
  5. Place the pan in the oven and fill the space around the jars with boiling water (it is easiest to pour from either a tea kettle or a liquid measuring cup). The level of the water should come about ½ way up the pan.
  6. Cover the pan with foil to trap steam. Bake for 40-45 minutes or until the eggs are just set in the center.
  7. Carefully remove from the oven. Eggs can be eaten immediately or cooled and stored covered in the refrigerator for 3-5 days.

Sous-vide instructions: Heat water in a large container using sous-vide immersion circulator set to 176°F. Wipe jar threads clean and screw on jar lids fingertip tight. Place jars in the water bath and cook for 55 minutes or until set.

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Amber HansonNaturally Well WBL