SOUS VIDE EGG CUPS:
Starbucks charges $4.45 for a serving of these little Gems.
Fir Steamed Egg Bites DIRECTIONS, Scroll to the Bottom. Also for My simple Egg Bites IP recipe see the Link…Egg Bites. IP Simple
This recipe contains pork meats, so for those whom prefer something else, you can substitute chopped cooked mushrooms or other things.
*If you want to use Egg Bite molds you can. You will simply set the pot to Steam and for 7 min , then allow 10-15 min NPR.
Sous Vide eggs cups: you will need a good thermometer. I use digital.
These delicious Egg cups can be made with the IP In Sous Vide mode or with a stick circulator, or just in the INSTANT POT using the WARM Setting which if 145-172°. They are creamy smooth, almost spreadable for toast? different than pressure cooked Egg cups, and different than scrambled. They are Almost custard like.
This recipe makes a lot of cups, and I had to do a couple batches in the 6q pot but with the SV Immersion circulator, you don’t need to use the IP Pot. You can use any bin that can handle the heat.****
I now have a Sous Vide Immersion Circulator and an IP with the Sous vide Button with temperature control, but I have done these before the newer IP’s with SV came out, so you can do them in the IP without the Circulator if it comes down to it.
For INSTANT POT “KEEP WARM” setting: Put the trivet in. Fill inner pot with Hot tap (not Boiling) water leaving room for filled mason jars. Turn pot to KEEP WARM, heat to bring temp to 172° (as hot as it can go) may take 1/2 hr. So do this before doing anything else.
After jars are filled, use dish gloves or canning tongs put them in the water bath. Then stagger (like bricks for even circulation) second and third row. Set a timer for 1 hour.
Put the lid on, and turn the vent to venting.
In an hour, check one for doneness. Remove onto dish towel. Open it up and stick a spoon in and if it’s not runny they are done. Remove all to the dish cloth. Let them cool until you can handle them. Meanwhile, fill sink with ICE water to “Shock” (stop cooking for storage) the egg cups, for 15-20 min. Store in frig for 5 days or freeze. I take them out of the jars and put on a baking sheet or flat in a gallon baggie and keep flat in the freezer until needed.
****************for a video clip of how they look when done, click here.. https://www.facebook.com/Ken.and.Mary.Childress/videos/10218456735422140/
The recipe:
Put less of one thing and more of another if you want…also if you use Spinach, Tomatoes, Onions or Mushrooms, then sauté to cook it to wilted first. Drain liquid off.
You can also use Vegetarian Meats in place of the meats.
RECIPE:
12 small 4 oz mason jars with lids and rims
18 eggs,
1/2 cup cream.
Salt n pepper to taste. (Or Johnnies or Slap Ya Mama seasoning)
1/4 cup melted butter.
1 c Cooked Bacon bits
1 c Diced ham.
1 c Grated cheese (I like Guyer somewhere in the mix).
Pepper Flakes (if you want a little kick
*Whatever else you like in there but cook it first.
Chives
Onions.
Peppers.
Using a Blender or even an Immersion Blender to cream Eggs, Cream, Grated Cheese, Salt, Pepper, and melted Butter together. Spray some Cooking Spray into jars. Add some meats to the bottom of the jars. (about 1 Tbsp each per Jar.).
Fill jars 3/4 full with egg mixture.
Put lids and rims on and tighten them finger tight.
Place jars into your preheated tub or pot (if pot put circulator in first and fit jars around it).
Put the IP Circulator into the Tub or Pot.
Fill tub or pot with hot 172° water to about 1” above the lids, submerging the jars.
Plug in circulator set temp to 165° Turn time to 1 hour.
Carefully remove one jar to check for doneness, when done remove all of the Jars and set them onto a towel and allow them to cool to warm, then put in the sink and add cold water around and over them to shock/stop the cooking.
FOR STEAMED EGG BITES:
You will need either Mason Jars or at least 2 Egg Bite Molds.
Spray the Molds and Lid with Pam and then fill them up to 1/2” from the top. Forgetting to spray them may end up in a mess. It did for me the first go round. Cover with Foil…add required amount of water in the Pot and add the Trivet. Place Molds down onto the trivet making sure to stagger the bottom of the upper Mold over the first one on the bottom so that the bottom lines up with the ribs of the Mold below. It’ll keep the lid from collapsing. Another way to do it is to divide the top from the bottom molds, another Trivet on top of the bottom Mold.
Press the Steam button on to 7 min…vent closed, then allow for 10-15 min NPR.
