Egg Bites

FLUFFY

I have recently become a bit of an addict when it comes to the Starbucks egg bites but at $5 a day, something had to change.  I looked online and found so many recipes on how to re-create these delicious morsels with the sous-vide method.  This method cooks food in a sealed container or bag in a regulated water bath.  The result includes tender meats and flavourful foods.  For those with an Instant pot, there are also plenty of recipes out there.

Sadly, I am more old school and have none of these gadgets so what’s a girl to do?  I had to turn to the European methods that I grew up with so I experimented with bain-marie (also French. . . .have I ever mentioned how much I love the French?)  This is also a slow cooking method in water and, unlike the others, I actually HAD everything I needed.

If you don’t have one of these handy gadgets (see below), you can make egg bites with small mason jars but this silicone mold is worth it if you plan to make egg bites often.  It also doubles to make cute little cheesecakes.  This is the one I bought and it worked great but there are plenty of options out there.

So what makes these egg bites so popular?  They are tasty, portable, healthy, and versatile.  They are easy to make and great for re-heating throughout the week so you can make these in advance.  For those trying to get more protein in their diet, this is a great low calorie option.  Also, because you can mix up the ingredients, it can be vegetarian friendly.

The base is what really counts here.  It requires 4 eggs (of course), 1 tsp of salt and 1/2 tsp of black pepper.  What gives it the soufflé-like texture is the addition of dry curd cottage cheese (1 C) and cream (1/4 C).  I use Avalon cereal cream but half-and-half would also work.  It you want more flavour you can substitute 1/4 of the cottage cheese for a cheese of your choice:  gruyere, jalapeño havarti, cheddar are just a few that come to mind but remember to adjust the salt because these cheeses are saltier than the cottage cheese.

Oh and I LOVE dry curd cottage cheese because it is not slimy like regular cottage cheese.  I mix it with canned fruit and cinnamon but I also put it in savoury dishes like lasagna.

. . . .but I digress.  Once the ingredients are in a blender, blend until smooth.

In the egg bite molds you can add whatever ingredients you would like.  For this recipe I chopped up some chorizo sausage (dried) and chives but get creative.  If you are going to add ingredients that tend to be more watery such as salsa or spinach, you will want to reduce a bit of the cream.

As I mentioned, the trick to getting that sous-vide texture it to cook it in a bain-marie.  Preheat your oven to 400º AND ALSO put a kettle of water on the stove.  When the oven is ready, place the egg bite mold with the egg mixture and filling into a deep, larger dish.

Place the container in the oven and pour hot water into it so that the egg bite mold sits deep in the water (obviously not so the water covers it). This is easier than doing it all and then trying to balance the dish with the hot water in order to place it in the oven.

After 25 minutes you can carefully remove the dish from the over and then remove the egg bite mold from the dish.  I let it sit out for about 5-10 minutes because as it cools, the egg naturally releases from the side of the mold and they will not stick.  You will see it happen.  Place a plate over the mold and flip the egg bites onto the plate.

That is really all there is to it.  I admit, I have already ordered a second mold so I can make double batches.  These can be made ahead of time and microwaved for 30 seconds to re-heat.

Let me know how these turn out for you!

author: Eve@DivineDiuum

Ingredients

1 C dry curd cottage cheese

4 large eggs

1/4 C cereal cream

4 oz. dried chorizo sausage

1 green onion

1 tsp salt

1/2 tsp fine black pepper

Directions

1.  Pre-heat the oven to 400º.

2.  Place a kettle of water to boil.

3.  In a blender, blend cottage cheese, eggs, cream, salt and pepper.

4.  Dice green onion and chorizo.

5.  Evenly distribute chorizo and green onion mixture into the egg bite molds.

6.  Fill the molds with the blended egg mixture.

7.  Place the egg mold in a deep, larger dish.

8.  When the oven is hot, place the dish in the oven and fill with hot water from the kettle being careful not to cover the egg bite mold.

9.  Bake for 25 minutes.

10. Remove dish carefully from the oven as water will be very hot.

11. Carefully remove the egg bite mold from the larger dish and set it aside.

12. Allow the egg bites to cool for 5 minutes or until the sides begin to release from the mold.

13.  Flip egg bites onto a plate and serve.

Calories 138

Protein   14.9 g

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