Sorry for another egg bites post, but I decided to have a go at the starbucks egg bites today. Never actually seen one, and don’t know if they even sell them in Australia, but I love eggs, so i had a shot: https://imgur.com/a/XcgUI
basic process as seen in the pics:
chop garlic, chives, chilis.
slice up some home made bacon.
pop a little butter in the pan and fry the bacon
remove bacon, add the garlic, chives and chilis to the butter/bacon fat
whisk 6 eggs with a little sesame oil, whisk in the garlic/chives/chilis and some pepper
spray muffin tin with canola oil, grate some parmagiano reggiano into the cups
add bacon to the cups, followed by the egg mixture
vac seal, stop the vac just as the egg starts to pull from the cups
cook in sous vide bath for 1.5 hours at 76.6c/170f
when you pull them out, the egg that got pulled by the vacuum just needs a scraping off. put a cutting board on top of the muffin tin and flip it over.
that’s about it. i was going to broil them with a bit more reggiano and some paprika but didn’t get around to it.
the texture was deliciously creamy, they were firm enough to hold in your hand without fear of breaking them, and tasted great, very savory, and a little spicy from the chili. taking them to work tomorrow to share with the lads.
will definitely be doing this again, though i may make a lighter version like others have been doing, with primarily eggwhites and cottage cheese etc…
Great idea (why didn’t I think of it?). Glad it worked for you. I find the soft pull on my vac-pack can still lose me a lot of fluid. I gave in and bought a couple of sets of Aussie Mason jars as I figure I’ll get the use of them. Much better price than the Ball ones.
@Ember - that was the description I was fishing for, thanks.
@Walter_Ego - What is “quiche custard”? I have made both individually, just not sure what is meant by combining the terms - or maybe I’m just reading too much into it. My pet Bable Fish is struggling at translating Australian to American…
quiche filling is referred to as a custard everywhere i think. basically eggs milk and cream, similar to sweet custards which also include sugar and perhaps flour. this is just a savory custard.
Guess it’s just a continent and regional thing then. Never heard it called “quiche custard” before. Custard is typically thought of primarily as the sugar added version, at least around here to those who aren’t classically trained chefs.