I was having trouble maintaining loft in my egg cups baked in muffin tins or silicone cups, so I thought I'd give my sous vide rig a run at it. I am very pleased with the results. I can recommend this recipe after one go. Looking forward to future mods on this recipe.
Ingredients
12 eggs
1 c grated gruyere (or other grated cheese)
1/2 c cream cheese
1/2 tsp salt
6 slices cooked bacon, cut in half (see my recipe for baked bacon)
Spray on oil like PAM (optional)
Extra Equipment: 6 4oz canning jars with 2-part screw-on lids, sous vide setup.
Set your sous vide cooker to 172 F. (Tip: Start with very hot water from your tap.) I needed to stack my jars two high, so I filled the container about 50% above the height of one jar. Maybe a bit more. The displaced water was enough to cover the second tier.
Spray the jars with PAM to aid in releasing egg bites after cooking. Alternatively, you could probably brush some of the bacon fat around inside. Just sayin'. Place a 1/2 bacon slice into each jar on its side. It will be bent into a "V" so it will stand up.
Into a blender add the eggs, grated cheese, cream cheese, and salt. Blend for about 30 seconds or until well combined. Distribute the mixture evenly into the 12 jars. Secure the lids fingertip tight. You don't want water seeping in, but you also want expanding air to release.
Once water reaches 172 F, lower the jars into the bath. I used tongs to lower them gently. Cook at 172 F for one (1) hour. You will see air bubbles escape as they warm up.
Remove after one hour and set on a towel on counter. Unscrew lids. These can be eaten from inside the jar or removed and set on a plate. I removed them and refrigerated for later. Warmed up wonderfully after 30 seconds in a microwave.
I wound up only filling 10 of them. I wanted to fill a bit more to have less air in each jar thinking they might float. I think my fears were unfounded.
