Sri Lankan-style egg bites, done in the sous vide — delicious. it was very satisfying finding a way to make my favorite egg breakfast in egg bite form. The sweetness of the onion, the flavorful heat of the green chilies, all wrapped in unctuous egg and creamy cheese — perfection!
10 minutes active cooking time, serves 7.
1 T ghee or butter
1 medium onion, chopped fine
1-2 green chilies, chopped fine
3 oz. cream cheese
1 t. salt
1 t black pepper
extra equipment: 7 4 oz. / 125 ml canning jars with 2-part screw on lids
1. Fill sous vide cooker with water and set to 172 F.
2. Sauté onion and green chili in ghee until golden.
3. In a blender, combine eggs, cream cheese, salt, and pepper until smooth.
4. Distribute onion-chili mixture evenly among seven canning jars, and follow with evenly distributed egg mixture.
5. Attach lids and close to fingertip tightness — do not over-tighten.
6. Once closed, submerge jars in water bath and set timer for 1 hr.
Serve warm — I eat them straight from the jar, generally, but you can also slide a butter knife around the jar, invert onto a plate, and broil or sear with a torch for color if you’d like a fancier presentation. They reheat easily in the microwave (no lid!) for about a minute on low heat. Enjoy!
I can’t take credit for this recipe — I pretty much followed the instructions on the Anovo website for egg bites, using leeks instead of scallions, because I happened to have them on hand. But I’ll say that it was yum.
Very delicate, roasting the peppers — honestly, I think I’d be fine with using raw peppers in this, for more of a fresh bite. And I’d probably use a little more cheese, a bit more black pepper, for some more oomph. But the general concept, good.
Nice to take fifteen minutes on the weekend to prep, one hour in the sous vide, and then have six warm eggy breakfasts for the week to come, that you can just grab and eat with a spoon, or decant (maybe over some fresh spring greens, lightly dressed) for a slightly fancier presentation.
In general, I’m trying to do more weekend prep to make healthy meals easy during the week. Egg bites, white wine-poached chicken, grilled shrimp, etc. It’s a bit of a process, adapting, but I think it’ll make my life easier during the semester.
A is for Anovo sous vide eggs. This worked really well. Make as if for omelette, put in canning jar, submerge and cook @ 172F for one hour.
Yum — this is a straight ham-and-cheddar that I’m hoping the kids will like. Didn’t really measure!
Made three other varieties too. I think this is going to become a weekend staple, prepping for the week; have ordered some 4 oz. jars because the assortment I had on hand were all bigger. I’m going to work on developing a Sri Lankan-ish recipe for it.
This is a good base recipe, if you want an actual recipe.