# Just another (Egg) Bite

**URL:** <https://community.anovaculinary.com/t/just-another-egg-bite/5172>\
**Category:** Anova Precision® Cooker\
**Tags:** breakfast, eggs, snack\
**Created:** [February 26, 2017, 5:42am UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172 "2017-02-26T05:42:13Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 26, 2017, 5:42am UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172/1 "2017-02-26T05:42:13Z")

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I know there is the original egg-bite thread, but I thought it would be good to have a repository for everyone’s favourite Egg Bite creations. I’m sure by now we’ve all tried the classic Bacon Bites, but what’s your latest creation?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 26, 2017, 5:48am UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172/2 "2017-02-26T05:48:31Z")

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I’ll kick things off with today’s effort.

To the usual 6 eggs I added 1/4 cup of chicken stock and 1/4 cup of cream and 1/4 cup of cream cheese, salt and pepper.

To the jars I added asparagus that had been lightly blanched and refreshed in ice water and cut into small pieces.Also a little red capsicum/bell pepper and a little onion both finely chopped and sweated in some olive oil.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/7382ebaa892281fcb90ce04a5f4eb91144d8706a.jpg)

To do them again I think I’d ditch the cream cheese in favour of more chicken stock.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [September 24, 2017, 11:11am UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172/3 "2017-09-24T11:11:03Z")

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Let’s add another one to the collection.

Onion jam and goat’s cheese. I didn’t manage to get the onion quite as jammy as I’d normally like, but the sweetness is there. A splash of balsamic in the onion to finish and the slight tang of a young goat cheese in the egg mix counter the onion sweetness nicely.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/7/7ca10626580134bba1a78ad86351396efb86ce60.jpg)

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [September 24, 2017, 3:35pm UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172/4 "2017-09-24T15:35:24Z")

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Yum! Looks delish.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [September 24, 2017, 11:18pm UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172/5 "2017-09-24T23:18:07Z")

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By the way - how did you make the onion jam?

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<div class="post-metadata">

**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [September 24, 2017, 11:37pm UTC](https://community.anovaculinary.com/t/just-another-egg-bite/5172/6 "2017-09-24T23:37:58Z")

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The onion jam is just a simple slow caramelisation of the onions. When they’re gooey and sticky enough I add a dash of balsamic vinegar to deglaze the pan a bit and balance the sweetness.

I was given a tip from an Indian grandmother to speed up the cooking process on the onions. When you add your onions to the pan add a little water too. The onions can’t caramelise until the sugars are converted, which happens as they cook. The water will steam the onions, speeding up the cooking process a bit. The onions will then start to brown once the water has evaporated.