These preparatory muffin tin eggs are extra silky, thanks to this 1 simple ingredient

It is easy to see why the egg bites of Starbucks Sous Vide are so popular with the various delicious pudding eggs perfectly portable protein and flavored breakfast. And though we have sous video we have eggs (like this bacon and gruyère egg bite recipe) which are loosely inspired by the Starbucks version, we know that the sous Hand – or the desire to use it to make their morning eggs. So we wanted to create a similar silky egg bite, which is more like a muffin tin.

The perfect muffin tin egg to create our Birmingham -based Test Kitchen colleague Elizabeth Mervosh Fried after the mini frittata-like bite bite. The result is a fool -safe method that guarantees the silky, well -set egg pudding every time. The version is filled with salt portobello mushrooms, earthy kale and nuts for a hearty breakfast, which is as good for Sunday's fork annuals as in busy everyday mornings – especially because these bites may be up to four days.

The preparation and cooking process are quite simple: the eggs are well mixed with the combination of curd and Swiss cheese, mixed with toasted mushrooms and kale, keeping a muffin tin and baked at low temperatures until the eggs just stock. In order to keep the eggs silky – not hard or rubber -like, as they can have some eggs – and the vegetables are evenly scattered in every bite, there are some key steps Elizabeth incorporates into its recipe.

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1. Pull out the blender. The most common eggs really need to use a blender. While some recipes call on the whisk of eggs and cheese by hand to simplify the preparation, Elizabeth found that the sharp blade of the blender is essential to make the mixture smooth enough to produce the pudding texture on which we go here.

2. Use a combination of cheeses for maximum silk and taste. According to the lists of the ingredients on the Starbucks website, their egg bites contain a key ingredient, which is built here: curd. Mixing cottage cheese with eggs and eggs promotes pudding -like texture in the bites. In this version, Swiss cheese is also added to the taste of the bitter, slightly nuts, which is combined well with the delicious mushrooms and kale.

3. Add rice starch or corn starch to the egg mixture to guarantee silky cooked eggs– The starch acts as a binder, preventing the egg whites too firm, essentially protecting the eggs to cook from over -cooking and rubber. The result is much more creamy and gentle layer texture. Many of Elizabeth's side -by -side tests have confirmed that only one teaspoon of rice starch or corn starch in the egg mixture made a noticeable difference in the final texture of the eggs. When too much starch was added, the eggs became uncomfortably pastors, and when the starch was not added, the eggs were taken on rubber.

4. Stirring some From the eggs, the kale and the baking are half mixed. Elizabeth's early version of the recipe called for the roasting of the finely chopped kale and mix with the mushrooms and mixed egg mixture before dividing the mixture into the muffin tin cups. As the bites baked, the kale sank to the bottom of every muffin tin and create an attractive layer of ball green. We wanted the vegetables to be suspended evenly during each bite for the perfect balance of eggs, fungi and kale.

The solution blends some of the egg mixture with the kale before mixing into the fungi, added to the muffin glasses and the remaining egg mixture was poured on top. The egg mixture is also ensured by the half mixing of cooking so that the vegetables do not settle on the bottom of the bite. This thoughtful mixing, layering and mixing The ingredients have evenly disbursed the kale from the edge to the edge.

5. Bake at low temperatures and use a water bath. While these eggs are baked in the oven, we still wanted Sous Video eggs to be silky, pudding texture. To imitate the gentle, constant, wet sous video, the muffin tin is placed in a water bath and the eggs are cooked at low temperatures at 325 ℉. The water bath insulates the eggs, ensuring slow, even cooking. The water also creates steam in the oven, which prevents the top of the bite from overbound and tan.

After biting the biting, you have service options. They were great, jumped out of the tin, and immediately served warmly for a hungry crowd. But they are also ideal for breakfast. They can be called frozen in airtight container for four days or up to a month and can briefly heat the microwave oven or eat it from the refrigerator. Great charger breakfast for busy everyday mornings – no need for Starbucks.

Cooking method
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