Sure, their coffee is basic/bland/dirty water, but does that stop me from earning another gold star? Absolutely not.
My newest obsession is their sous vide egg bites: egg white and red pepper.
If you haven’t had these yet, stop getting that hockey puck they call a turkey bacon sandwich that has more than likely been sitting in a freezer since 2015. The egg white and red pepper egg bites are little bits of heaven filled with protein and cheese. They’re delicious, convenient, and make me feel better about eating cheese for breakfast.
My only complaint? The price. At $5, that’s a lot for just egg whites, a pinch of cheese, and less than a teaspoon of red pepper.
So in an effort to save my money for life essentials – bills, food, purchasing Christmas gifts for my nephews and niece and still crushing it as Best Aunt Ever – I decided to make my own sous vide egg bites.
Sounds easy, doesn’t it? Well, sorta. While researching sous vide style eggs, I quickly discovered that you need a sous vide immersion cooker, and I also discovered that the French don’t mess around: the average cost of an immersion cooker is $100. Well, baise ça. (Type that into Google Translate, and you’re welcome.)
There are numerous recipes on how to make a sous vide style egg with just a canning jar, a pressure cooker, and a lot of time. I don’t have a pressure cooker, but I do have an egg poaching pan because if I’m basic, I’m going to be basic all the way.
Go ahead and taunt the pan, but my grandmother gave me this as a gift, and you’re just jealous because your grandmother gave you a cat sweater made from the fur of an actual cat. Boom, bitches.
My version of Starbucks’ sous vide egg bites may not be an exact replica, but it tastes amazing and I’m not reloading my Starbucks gold card every other day.
Julie’s Not Really Starbucks Sous Vide Egg White Bites
- 3 egg whites
- 1/8 cup of cream cheese (low fat or regular)
- 1/8 cup of cottage cheese (low fat or regular)
- 1-2 teaspoons of roasted red peppers, chopped
- 1-2 teaspoons of green onions, chopped
- 1/8 tsp of salt
- 1/8 tsp of pepper
- optional: grated cheese of your choice (I go with a blend of cheddar and Monterey jack.)
- cooking spray
- Cooking tools: a blender, small mixer, or immersion blender; a poaching pan; patience of Job
- Fill the poaching pan with an inch of water and sprinkle in a pinch of salt. Set to medium heat and bring to a boil.
- Lightly spray the poaching cups. (Never thought I would write a post using the phrase, “poaching cups.”)
- Combine egg whites, cream cheese, cottage cheese, salt and pepper in either a blender, a mixer or a small bowl or mason jar (if using an immersion blender). Blend ingredients together until smooth.
- Place a small pinch of cheese at the bottom of each poaching cup. Next place a pinch of the roasted red pepper and onion on top of the cheese. (Julie cooking tip: I love roasted red pepper, so I always add a little more. It’s up to you!)
- Next, add about two tablespoons of the egg white mixture to the cups. Leave enough space!
- Once the water comes to a boil, place the cups in the pan and cover. Cook for 6 to 7 minutes.
- Remove pan from heat and gently flip cups over to remove bites. BE CAREFUL: the cups are probably hot and you probably hate 1st degree burns.
Happy cooking and eating! Let me know if you make this and if you tried something new!
