These Sous Vide Eggs (or sous vide egg bites) are creamy, full of flavor, and are a perfect make-ahead breakfast. They'll give the Starbucks version a run for their money, too!
I've made these with crispy prosciutto, mozzarella and provolone cheeses, and fresh chives. But one of the great things about sous vide egg bites is that you can easily change up the add-ins to meet your needs and preferences.
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What is sous vide?
"Sous vide" translates literally to "under vacuum."
Oftentimes, the process of sous vide cooking involves vacuum sealing some kind of food (steak, for example) inside a plastic bag, and then submerging the sealed bag in water. You then use the sous vide machine (an immersion circulator, more accurately) to heat the water.
The brilliant thing about sous vide cooking is that once you set the immersion circulator to the desired temperature, and the water comes up to temperature, it stays there throughout the entire time that you're cooking. No hot spots, no random fluctuations in temperature. This way, you can cook your food with total precision. Provided that you've set the temperature correctly, you are guaranteed to cook whatever food you're making perfectly.
Why make eggs using sous vide?
Why wouldn't you? Eggs are perfect for sous vide cooking.
- Using sous vide to make these eggs results in an impossibly creamy, velvety texture.
- Once you whisk all of the ingredients together and pour them into the jars, the cooking process is entirely hands off!
- You can easily scale the recipe up or down, allowing you to make big batches. Think "meal prep"!
Ingredients
Just a few are integral. But you can really riff on the add-ins, if you'd like.
- Eggs: Just some regular old chicken eggs.
- Milk: I've made these eggs with half and half as well as 2% milk. Use heavy cream if you're feeling really decadent.
- Chives: The mild oniony flavor is bright and delicious.
- Prosciutto: I like to crisp mine up before mincing it, but you do you. You could also easily substitute bacon, ham, sausage, etc.
- Cheese: I used a mixture of mozzarella and provolone for this recipe, but have also made these eggs with brie (and it was wonderful). Use whatever cheese you prefer!
- Salt and pepper: I forgot to include these ingredients in the photo above, but they're important!
How to make sous vide eggs - tips and tricks
- Blitz the eggs, dairy, and salt and pepper in a blender to ensure that everything is very well combined. You could do this with a whisk, but make sure that you really combine everything into a homogenous mixture.
- Evenly divide the egg mixture among your glass jars.
- Stir the add-ins into each jar and give 'em a stir.
- Pop the lids onto the jars, making sure to only tighten them to finger tight. You don't want to screw them on too tightly. My advice is to screw them on, tighten them well (don't go crazy here; just tighten them a "normal" amount ... just like you were closing the jar before storing it in the fridge), and unscrew the lids about half a turn.
- Submerge them into the pre-heated water. If the jars begin to float, that means that the lids are on too tight. They should sit on the bottom of the cooking vessel and small bubbles should be seen escaping from the tops of the jars.
- Let the sous vide do its thing!
Looking for other breakfast recipes?
Because I have those! Check out a few, below.
- Pumpkin Banana Bread
- English Muffin Breakfast Casserole
- Instant Pot Steel Cut Oats
- Pumpkin Cinnamon Rolls
Looking for other sous vide recipes?
Because you know that I have those, too. I would love to recommend the following:
- Crab Cake Eggs Florentine with Sous Vide Hollandaise
- Individual Sous Vide Chocolate Cheesecakes
- Easy Sous Vide Vanilla Extract
- Sous Vide Limoncello
- Sous Vide Flank Steak
Frequently Asked Questions
After cooling the cooked eggs, just stash 'em in the fridge with the lids on the jars. They'll keep for about 5 days or so.
Remove the lids from the jars and nuke them in the microwave for about 45 seconds.
Sure can! Feel free to switch things up to meet your needs and/or preferences.
✨ Recipe
Sous Vide Egg Bites
Ingredients
- 8 eggs
- 1 cup half and half
- kosher salt and black pepper to taste
- 2 oz prosciutto crisped and chopped (see notes)
- 1 tablespoon chives minced
- ⅓ cup shredded mozzarella and provolone cheeses
Instructions
- Fill a cambro or large pot with enough water to cover the jars. Using your sous vide/immersion circulator, preheat the water to 185 degrees F.
- Spray each of the half pint jars with cooking spray. Set aside.
- Put the eggs, half and half, and salt and pepper into a blender. Blend until everything is very well combined into a homogenous mixture.
- Pour the egg mixture evenly into the prepared jars.
- Distribute the prosciutto, chives, and cheese evenly among the jars. Give them a stir to distribute the add-ins throughout the egg mixture.
- Place the lids on the jars to finger tight. That is, tighten the lids well, then unscrew them approximately half a turn.
- Place the jars into the preheated water. The jars should rest on the bottom of the cooking container and small bubbles should be escaping from the lids. If the jars float, then the lids are on too tight.
- Allow everything to cook for 30 minutes.
- Once 30 minutes have elapsed, remove the jars from the water and allow them to cool slightly.
- If eating them now, you can dig in. Otherwise, allow them to cool before popping them into the fridge to store for later.
Notes
- Crisping the prosciutto prior to making these egg bites is technically optional, but I like the crispy texture. You can crisp it up in the oven or in a pan on the stovetop.
- Substitute bacon, sausage, veggie crumbles, etc. for the prosciutto, if desired.
- You can use different cheese(s), if you like, as well. I've made these with brie and they were lovely.
Nutrition
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
What equipment should I have to make this recipe?
- A blender to blitz the egg base together
- Half pint jars, for the individual servings
- A sous vide/immersion circulator
Pin this recipe for later!
Keith
Are the canning jars completely submerged won't water get in if the lids aren't on tight when the air bubbles start to escape
laurenpacek
Hi Keith. The jars are completely submerged, but no, water doesn't get in. The lids are on, just the rings aren't screwed on super tightly.
TRUDY MANN
So i dont have a sous vide, but this looks an awful lot like a water bath canning process, couldn’t we do the same process only using a water bath canner and keeping the temperature the same as the sous vide?
laurenpacek
Hi Trudy. I'll admit that I'm not terribly familiar with water bath canning. But if you're able to keep the water temperature at a super steady 185 degrees then it may yield similar (or the same) results. Unfortunately, I can't guarantee anything. If you happen to try this method out, please shoot me an email or leave another comment. I'm sure other readers would be very interested to know if this is an alternative cooking method!