Sous Vide Egg Bites - Adventures in Everyday Cooking
11.1 هزار بار بازدید -
3 سال پیش
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Find your recipe here:
Find your recipe here: http://adventuresineverydaycooking.co... Goodbye over-priced Sous Vide Egg Bites! And hello ultimate variety!! For Mother's Day this year I received an #AnovaImmersionCirculator (aka Sous Vide) and of course, I jumped right into it and made my favorite guilty pleasure. I get sous vide egg bites at the bucks-taker almost every time I go (any hour of any day). Well, no more! These are everything!!!
Link to all the products I used (affiliate):
Anova Immersion Circulator: https://amzn.to/33NKTkJ
Cambro: https://amzn.to/33PgtOK
4oz canning Jars: https://amzn.to/3opItlD
Chef's tongs: https://www.pamperedchef.com/pws/aech...
Sous Vide Egg Bites
Ingredients
* 12 large eggs
* ⅓ cup of milk
* shredded cheese
* Salt & pepper to taste
* 10 - 4oz mason jars
* Optional add-in ideas: green chilies, peppers, bacon
Directions
* Prepare your vessel (pot or cambro) with hot water as per your Sous Vide immersion circulator directions. Keep in mind you need room to add your mason jars. Attach your SV machine to the side of your vessel
* Set your SV machine to 172ºF. Please note, if you use cold/cool water, this process may take 45 minutes to heat. Once you are almost at temp, it’s time to prepare your eggs.
* Spray 10 4-oz. mason jars with nonstick cooking spray.
* Add 1 tablespoon of cheese to the bottom of each jar. If you are using add-ins, also add them in now.
* In a separate bowl, mix together the egg, milk, and salt and pepper.
* Fill each jar up to at least 3/4 of the way full with the egg mixture (If you do not get it to 3/4th, the jars will float, which isn’t ideal but not horrible). Give each egg cup a good stir.
* When tightening the lids, tight fully, then screw off one half a turn (if your jars are over tightened, they may crack and ruin your precious eggs).
* Using a pair of tongs, stack your jars into the vessel making sure the full jar is submerged. * You should see bubbles come from the jars, this is fine.
* Set your timer for 55-60 minutes.
* Once the time is up, remove ONE jar and check the egg consistency. They should feel and look semi-firm (think souffle) but not overcooked. If they’re still runny at all, get them back in for 3-5 minutes
****
MERCH is here: http://tee.pub/lic/zCPUJ9t3EZk
Visit my website at http://www.AdventuresinEverydayCookin...
My Patreon Patreon: adventuresineverydaycooking
My Pampered Chef website https://www.PamperedChef.com/pws/AECH...
Find me on Facebook at Facebook: AdventuresinEverydayCooking
Find me on MeWe at https://mewe.com/group/5ff65813919722...
Follow me on Twitter at Twitter: AECHeather
Follow me on Instagram at @AdventuresinEverydayCooking
#ImmersionCirculator
#EggBites
#SousVide
#AdventuresinEverydayCooking
Link to all the products I used (affiliate):
Anova Immersion Circulator: https://amzn.to/33NKTkJ
Cambro: https://amzn.to/33PgtOK
4oz canning Jars: https://amzn.to/3opItlD
Chef's tongs: https://www.pamperedchef.com/pws/aech...
Sous Vide Egg Bites
Ingredients
* 12 large eggs
* ⅓ cup of milk
* shredded cheese
* Salt & pepper to taste
* 10 - 4oz mason jars
* Optional add-in ideas: green chilies, peppers, bacon
Directions
* Prepare your vessel (pot or cambro) with hot water as per your Sous Vide immersion circulator directions. Keep in mind you need room to add your mason jars. Attach your SV machine to the side of your vessel
* Set your SV machine to 172ºF. Please note, if you use cold/cool water, this process may take 45 minutes to heat. Once you are almost at temp, it’s time to prepare your eggs.
* Spray 10 4-oz. mason jars with nonstick cooking spray.
* Add 1 tablespoon of cheese to the bottom of each jar. If you are using add-ins, also add them in now.
* In a separate bowl, mix together the egg, milk, and salt and pepper.
* Fill each jar up to at least 3/4 of the way full with the egg mixture (If you do not get it to 3/4th, the jars will float, which isn’t ideal but not horrible). Give each egg cup a good stir.
* When tightening the lids, tight fully, then screw off one half a turn (if your jars are over tightened, they may crack and ruin your precious eggs).
* Using a pair of tongs, stack your jars into the vessel making sure the full jar is submerged. * You should see bubbles come from the jars, this is fine.
* Set your timer for 55-60 minutes.
* Once the time is up, remove ONE jar and check the egg consistency. They should feel and look semi-firm (think souffle) but not overcooked. If they’re still runny at all, get them back in for 3-5 minutes
****
MERCH is here: http://tee.pub/lic/zCPUJ9t3EZk
Visit my website at http://www.AdventuresinEverydayCookin...
My Patreon Patreon: adventuresineverydaycooking
My Pampered Chef website https://www.PamperedChef.com/pws/AECH...
Find me on Facebook at Facebook: AdventuresinEverydayCooking
Find me on MeWe at https://mewe.com/group/5ff65813919722...
Follow me on Twitter at Twitter: AECHeather
Follow me on Instagram at @AdventuresinEverydayCooking
#ImmersionCirculator
#EggBites
#SousVide
#AdventuresinEverydayCooking
3 سال پیش
در تاریخ 1400/02/27 منتشر شده
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