Homemade Starbucks Egg White Bites (Sous Vide Method)
User Reviews
5
Homemade Starbucks Egg White Bites (Sous Vide Method)
Description
This recipe blends 8 egg whites with cottage cheese, Monterey Jack, feta, butter, cornstarch, and seasonings including Tabasco, red bell pepper, and green onion tops to create a smooth mixture. The air incorporated during blending helps achieve the lightness characteristic of these bites. The mixture is poured into small non-stick jars, sealed with fingertip-tight lids to allow air escape, and cooked in a sous vide set at 167°F for about an hour until fully set.
Cooking sous vide gently cooks the eggs evenly, producing a creamy, custard-textured bite without overcooking or browning. The cheeses meld into the egg whites creating richness without heaviness. Red bell pepper and green onions add subtle vegetable notes and color.
Once cooked, the egg bites are removed from jars and can be served warm or chilled. They make suitable grab-and-go breakfast options or snacks.
Carefully blending and managing jar sealing ensures consistent set and texture. Slight under or overcooking can be adjusted by cooking time increments after checking doneness.
Ingredients
- 8 egg white
- 5 tablespoons cottage cheese
- 1/4 cup Monterey jack cheese shredded
- 1 tablespoon feta cheese
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 1 teaspoon red bell pepper
- 2 dashes Tabasco sauce or other hot sauce
- 2 teaspoon green onion tops
Instructions
- Set your sous vide for 167 degrees. This will take some time to heat.
- So prepare the recipe while this heats up. Into a blender or a food processor add 8 egg whites, 5 tablespoons cottage cheese, 1/4 cup shredded Monterey Jack cheese, 1 tablespoon feta cheese, 1 tablespoon cold butter, 1 teaspoon cornstarch, 2 dashes tabasco. Blend very well.
- Add in red bell pepper and green onion tops, pulse blender a few times to chop these vegetables up.
- Spray 4 small canning jars (I use half-pint jelly jars) with a non-stick spray. Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide.
- Once the sous vide has reached 167 degrees, cook eggs for about 60 minutes or until they are completely set. If you do not wait until the sous vide has reached proper temperature the eggs may not set fully. If the eggs are soft or appear to be undercooked, cook for an additional 5 minutes.
- Remove eggs from the jars when they are done.
- If desired pop the sous vide egg bites under a broiler until the cheese begins to brown just before serving.
Notes
- Blend thoroughly to incorporate air for fluffier texture in the egg bites.
- Tap jars gently after filling to remove air bubbles and wipe rims clean before sealing.
- Use fingertip-tight lid closures to let air escape during cooking but prevent water entry.
- Prepare double batches for meal prep and enjoy these egg bites as make-ahead breakfasts throughout the week.
- Flavors meld and improve overnight when refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1egg bite | |
| Calories | 115kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 280mg | 12% |
| Potassium | 117mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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