I’ve been goofing around with the Starbucks®-style egg bites for a bit now (as you can see here and here), and I’ve had some fun exploring sort of vaguely North American/Mediterranean variations on the theme commercially available at everyone’s favourite coffee charrers.
But why not move away from the tried-and-true cheese-and-egg model? How about something vaguely Caribbean? Or Eastern European? Or South Asian? The worst that could happen is the wasteful expenditure of some time, a few eggs, and my interest in “improving” on the already terrific.
I’d like to say I made my own coconut curry sauce for this recipe, but I’d be lying. It was totally an impulse thing, given that the local mercado had several bottles on markdown to $1.49 USD. [The total outlay for this recipe came to less than $14.00 USD, since both the sauce and the mushrooms were on special. I paid extra — like 25 cents per egg extra — for humanely-farmed eggs, but I think it’s worth it. For the first seven bites, it costs out at $4.00 per two-egg-bite serving, a fairly modest savings from the commercial version, especially when one adds in one’s time. But I still have sauce, mushrooms, eggs, herbs, and noodles left over for another batch and change, so the cost per serving going forward plummets way further, to $2.00; if I get some more coconut curry sauce, it goes even lower. Not too shabby.]
I’m pretty sure you don’t just happen to have 5 ounces (or 150 g) of cooked soba noodles lying about, so allow me to offer you an option for the rest of the soba noodles you’re likely to cook in order to make this recipe. [This No Spoon Necessary blog’s recipe was the inspiration for last night’s dinner, but since the bride and I are ovo-lacto vegetarians until Lent’s end, I had to mess with it a bit. That’s another post for another day.] Also, this version is dairy-free, unlike most other egg bite recipes.
5 oz. / 150 g cooked soba noodles (I flavoured the noodle cooking water with fresh ginger, lemongrass, makrut lime leaves, and tamari sauce)
10 tbsp. / 150 ml coconut curry sauce
4-5 small mushrooms, chopped
3 tbsp. / 18 g chopped green onions (2 or 3 shallots, just to make it easy)
3 tbsp. / 9 g chopped cilantro
2 scant pinches salt
olive oil or, even better, coconut oil to coat the molds
2 cups / ½ liter tap water for Instant Pot®
If your leftover soba noodles are in the fridge, put the ones you’re using for the recipe in a bowl with 4 tbsp. / 60 ml of the coconut curry sauce and let them sit overnight, or at least for a couple of hours; they’ll soak up the flavour. If you’re making the noodles expressly for this recipe, take the still-warm drained noodles and pop them in the bowl with the curry sauce and let them sit for as long as you can; overnight is best. In fact, I made both the soba noodles and the mushroom/cilantro/scallion combo the night before, because the timing worked out for me.
Oil egg bite tray, distribute soba noodles evenly into each cup and set aside. Chop mushrooms, green onion, and cilantro, place in a small frying pan with 1 tsp. / 5 ml oil (coconut, olive, or neutral), 2 tbsp. / 30 ml of the coconut curry sauce and the first pinch of salt; cook until soft and mushrooms have given up their liquor. Set aside to cool. [You can do this the night before if you want, and allow them to soak up the curry sauce flavour in the fridge.] In a medium size bowl, whisk the eggs, the remaining 4 tbsp. / 60 ml curry sauce, and second pinch of salt together until smooth. Fold in the cilantro, green onions, and mushrooms. Spoon mixture evenly into oiled cups in the egg tray. Add the water to the Instant Pot® container. Cover the egg tray loosely with aluminum foil, place it on the Instant Pot® steaming trivet, and lower it into the Instant Pot®. Set to “Steam” for 8 minutes at high pressure, making sure that the vent is set to “Sealing” rather than “Venting.” When timer goes off, wait four or five minutes (or more, if you desire), and flip vent from “Sealing” to “Venting.” Remove egg bites and allow them to cool for a few minutes before serving, or store in refrigerator up to five days. Reheat one or two at a time in the microwave for 30-40 seconds on “High” and serve.