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THANKS for visiting my first instructable!! Today we are making copycat STARBUCKS Sous Vide eggs.

Step 1:

To start, the recipe list

6 eggs

1/4 cup Neufchatel / cream cheese

1/2 cup grated gruyere cheese

1/4 teaspoon salt

3 slices of cooked bacon ( add more, bacon is good for you! )

6 Four ( 4 ) ounce canning jars with 2 piece screw on lids

Step 2:

Set your Sous Vide cooker to 172 Degrees

Step 3:

Cook your bacon, and cut it into halves or quarters.

The bacon we buy is pretty thick and long, so i think ours ended up actually being cut into quarters to fit the jars better.

Step 4:

Don't forget to test the bacon to make sure it isn't poisoned!!

Step 5:

Crack all of your eggs into a bowl, add the cream cheese.

Step 6:

Add your grated Gruyere cheese

Step 7:

Add the Quarter teaspoon of salt.

Step 8:

Throw your mixture into your blender.

Blend at medium / high until everything is combined smoothly.

We stopped about halfway and got the stragglers back into the pool.

Step 9:

After everything is all blended up, you want to put your uneaten bacon into the bottom of the jars.

Pour your egg mixture evenly into the jars.

( ours ended up perfectly to the bottom rim of the jar, be careful, yours may not be exactly like ours! )

Gently screw the lids on to fingertip tight! Be very careful with this step!!

If you over tighten, the pressure in the jar might cause it to break in the water bath.

Step 10:

Next step,

ALL THE KIDS IN THE POOL!!!!!!!

please use tongs, this water is HOT!!!

Place your jars in your 172 degree water and set your timer for 1 hour.

*you will see some small bubbles coming from the jars, this is ok, the heat is pressurizing the jar and allowing air out.

Step 11:

While you wait, play a fun family game!

Or not so fun to your wife and kid because you stomp their measly souls EVERY time you play!!!!

I AM THE MONOPLOY MASTER!!!!!!!!!!!!!!!!

Step 12:

When your hour is up, and the family has stopped crying from the monopoly whooping,

carefully remove the eggs from the water bath.

BE CAREFUL!! they are hot!!

Set them on the counter to cool off a bit.

Step 13:

Use a knife to go around the edge of the jar and carefully release the beautiful eggy goodness onto a plate.

These things are beautiful and amazingly good!!

Feel free to tweak the recipe to your liking!!

ENJOY!!!!!!

<p>Delicious!</p>
<p>You said &quot;uneaten bacon&quot;. LOL!</p>
Lol... bacon he had not scarfed up
I'm most curious as to how Starbucks gets their eggs into that shape while using a sous vide.
<p>I presume their subcontractors have pre-made forms. Not hard to imagine, I suppose. What's the optimal width to re-heat in a coffee shop?</p>
<p>This recipe is basically the Anova site recipe without the blender. I've tried the Anova recipe, which was fluffy and delicate. I used a tablespoon of mild green chilis in some, a bit of ham in others. Also, the 4 ounce canning jars aren't easy to find, except to order a dozen on Amazon.</p><p>&quot;Finishing&quot; the eggs -- broiling the tops, or frying them -- makes for a better presentation. You can also go &quot;hipster&quot; and serve the eggs in their jars. Use paprika or cayenne to give flavor and color on the top, before cooking.</p><p>I thought that silicone muffin liners might add another dimension, but haven't tried it yet. And, sure, bacon is great, but you could run through a multitude of vegetarian options with onions, mushrooms, and peppers (hot and mild).</p>
<p>Since these are &quot;canned&quot;, as you would with fruits or vegetables, will they keep on the shelf? If so, how long would you expect them to last?</p>
<p>No, they will not. These are cooked in jars, not canned.<br>BIG difference.<br>In order to make them shelf stable, they would have to be heated to at least 245 degrees F, in order to kill any e.Botulinum bacteria that might be present. In so doing, you would completely destroy the texture of the dish, and wind up with an egg hockey puck.<br>That said, you can, as others have shown, prepare these in the jars, and keep refrigerated for the week.</p>
<p>I was wondering about the canning issue to store excess summer eggs for winter use. I figured it would need to be done like meat, in a pressure cooker. Have you made the egg hockey pucks? Could whole milk or cream be added to make it fluffy, like when you make a fluffy omelet? Might have to try it just for gins and chuckles. </p>
<p>I haven't made the hockey pucks, simply because I think they would be horrible. But if you're looking to store excess eggs, try dehydrating them.<br>There's a YouTube vid by a user named Younatuber that walks you through it.</p>
What a lot of fuss for bacon and egg.
<p>Excellent instructable. I have made these several times now, but a slightly different recipe. I use 1/4 cup heavy cream instead of cream cheese, put the gruyere in the bottom and top with monterrey jack cheese.</p><p>Here's some tips:</p><p>* spray the inside of the jars with spray oil (Pam). Release the cooked eggs by sliding a knife around the edges, and then the eggs will slide right out.</p><p>* reheat these throughout the week. 30s in the microwave is all you need!</p><p>* you can easily freeze these. Reheat from frozen for a minute. Perfectly done!</p>
<p>I have been making these things on the weekends and eating them throughout the week for the last month or so. It's a real time saver in the mornings<br><br>I've been tweaking the recipe each time and so far I have found that I like to use the 8oz wide mouth jars, and fill them about 3/4 of the way. I add some baby spinach, sliced roasted red peppers and a couple of mushrooms....along with all the other ingredients you've listed. It turns out great, and they fit on a mini bagel perfectly, for a nice breakfast sandwich. </p>
<p>Nice! How'd they turn out?<br><br>Looks like you got the recipe from Anova: https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/ Have you tried any of the others or variations?</p>
<p>Thanks y'all!!</p><p>I'm trying different variations to the recipe as well. I'm gonna add some veggies, as well as adding in some heavy cream next time. </p><p>I'll post some more instructables hopefully this weekend!!</p>
<p>Love these from Starbucks. Thanks for the recipe! Just need to add a little salt and pepper to taste. :)</p>
<p>Yum! Those look delicious :)</p>

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Bio: Born in Fort Worth, Texas. Moved all around with my Father in the Air Force. Back in Texas now in Friendswood / Clear Lake area. Past ... More »
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