The Return of Be a Star and Save the Bucks — Breakfast Egg Bites [No Instant Pot® Needed Version]

1

The so-called Balneo Mariæ, as seen in “The Newe Jewell of Health,” 1576. The one we’re going to use is a little simpler to operate.

In the wake of my recent post about trying to duplicate the Starbucks® sous vide egg bites in an Instant Pot®, a couple of things happened that occasioned this revisit. 1) The bride said I’d gotten the origin story all wrong (she recalls it as having happened this past summer when we were headed out of the Denver metro area on the way to South Dakota in a rented monster truck, and she’s right, as per usual); and 2) my pal Sharon asked via Facebook (and hence via the bride, as I’m still on my 60-day Facebook vacation) whether the recipe could be replicated without benefit of sous vide machine or Instant Pot®.

On the latter point, I had some experience with a technique that I was confident would point me in the right direction.

The low-tech version I’m about to describe has a lot in common with making oeufs en cocotte or, as they’re known in English-speaking countries, shirred eggs. In both of those recipes, though, the yolks are still quite liquid, which means they’re probably not the best option for food destined for on-highway consumption. Also, I wanted to mimic the approximate size of the Starbucks® bites, and all the cocottes (or ramekins) in our pantry are too large for a single-egg bite, unless you’re willing for it to be more puck-shaped than ovoid.

Now that I have you intrigued, frightened, or both, it’s time to introduce you to the delights of the hot water bath known as the bain-marie.

Ever wonder for whom the bain-marie was named? Take a guess: Marie Antoinette? Marie Curie? Marie Osmond? Wrong, wrong, wrong.

Maria the Jewess, chemist and process engineer.

Maria the Jewess (a/k/a Maria Prophetissima, Maria Hebræa, Miriam the Prophetess, and Maria of Alexandria, among others) is credited with creating the water bath process that bears her name. Although none of her manuscripts survive, she was cited by the Gnostic mystic Zosimos of Panopolis in the 4th century and the noted physician Arnaldus de Villa Nova in the 13th century for her accomplishments, which also are said to have included the invention of the alembic (an early still). And while Italian cookbook author Giuliano Bugialli is quoted as saying the device is actually named after a 16th century Florentine named Maria de’Cleofa, that seems to be a somewhat dubious claim, given the way earlier Villa Nova citation.

Yeah, great, but what does all this have to do with my eggs?

At sea level, the water in a bain-marie can’t exceed 212°F / 100°C, because it turns into steam. Duh. So the technique is often employed in the creation of cheesecakes, custards, and warm emulsions (such as Hollandaise sauce) that need to be cooked gently. One serious egg-cooking challenge is that the proteins in their whites and yolks coagulate (technically denature) at slightly different temperatures. Cook an egg too long (or hot), it gets rubbery like a Super Ball. Not long enough, and it comes out like a big yellow sneeze. The way these silicone pans are constructed, the bain-marie water can flow around almost all of the egg’s exterior, which makes them an efficient option (as opposed to ramekins or cocottes, whose thicker ceramic sides inhibit the transfer of heat).

Upside-down silicone egg tray.

My silicone tray holds seven servings of 75 ml / 5 tbsp. each, although you won’t want to fill each cup up to the tippy-top, since the egg mixture expands. [If you don’t have (or are not willing to purchase) a silicone egg tray, but you have ramekins/cocottes, by all means give this recipe from the FatLossFoodies blog a shot. I haven’t tried it personally, but it looks legit; read the comments on it as well for some interesting insights.]

All the ingredients in this recipe came directly from the fridge, although over the course of being mixed together and awaiting the water to come to a boil (maybe 10-15 minutes total), I’m sure they warmed considerably. When I put them in the oven, I draped the top of the tray loosely with aluminum foil to prevent the egg bites’ tops from being exposed directly to the oven’s hotter ambient air, which could toughen their texture.

Chillaxin’ in the bain-marie.

I also changed up the recipe a bit from the one in the other post.

INGREDIENTS
4 eggs
2 tbsp. / 30 g sour cream (or crema Mexicana, Salvadoreña, Hondureña, or Centroamericana)
½ cup / 100 g tomato artichoke bruschetta mix
1 cup / 125 g grated cheese (I used queso de bufala from Spain, but any melty cheese works)
2 tbsp. / 11 g fresh basil, chopped
pinch pepper
olive oil or canola oil spray to coat the molds
6 cups / 1½ liters boiling tap water for bain-marie
aluminum foil

DIRECTIONS
Set water on to boil. Preheat oven to 300°F / 150°C. [Alternatively, you can put your bain-marie tray and the water — even warm tap water — in the oven as it heats, and let it all come to temp together. It will save you a pot, if not any huge amount of time.] Oil egg bite tray and set aside. Chop basil, grate cheese, and set aside. In a medium size bowl, whisk the eggs, sour cream, and tomato artichoke bruschetta mix together until smooth. Fold in the basil and grated cheese. Spoon mixture evenly into oiled cups in the egg tray. Sprinkle pepper evenly over egg cups. Add the boiling water to the bain-marie, if you haven’t already done so. Lower the egg tray (or ramekins/cocottes) into the bain-marie. Cover the egg tray loosely with aluminum foil, and cook for 50 minutes. Remove bain-marie from oven, remove egg tray from bain-marie (the easy, non-finger-burning method is to slide a spatula under the tray and lift it while balancing it against the potholder in your other hand), and then allow egg bites to cool for 10 minutes before unmolding. Eat immediately, or refrigerate in sealed container for up to five days. Reheat for 30 seconds on “high” in microwave.

Silky and seductive.

Be a Star and Save the Bucks — Breakfast Egg Bites [Instant Pot® recipe]

2

Mmmmm. Eggy.

Even if you don’t follow my formula, you simply have to make these. They are so simple, so satisfying, so tasty, and so (at least potentially) wholesome that they tick off every box I could hope for in a recipe.

Here’s the backstory: A little over a year ago, the bride and I were driving from Northern California to our Los Angeles-area home. It’s about a five hour ride, punctuated by the standard gas and potty breaks, and we often fit in a snack somewhere during a pit stop. Independently, we concluded that fast food, while convenient, was just plain sad, and probably not all that good for us. So we left it behind and began to pack our own road chow. On one trip, though, our planning (read MY planning) was severely deficient, and we were left to the mercy of Interstate 5’s culinary jungle. To make matters more challenging, the bride was on a gluten-free kick, which diminished our already circumscribed choices by about 87.3%. As luck would have it, Starbucks (a popular American coffee-and-snack chain, for all you international readers) offered sous vide eggs with cheese and some sort of meat (Gruyere and bacon, as I recall, though there are several variants available now) on their menu. They were — are — delicious. And while I’m not gonna hate on Starbucks for their pricing strategy, let’s just say they were a tad more expensive than a McGutbomb.

Let them eat eggs: $4.45 USD. Less than Beluga, more than filet mignon.

But I digress. I came to praise Starbucks, not to bury it.

Even without a sous vide machine, you can make a very acceptable substitute in your Instant Pot®, and it’s so easy, it’s actually more work to write this down — and probably more even to read it — than to make the recipe.

One thing you’ll likely want is a silicone tray variously described as an egg bites mold or a baby food storage tray or some such. I purchased this pair of molds at Amazon, both because I wasn’t sure what would fit my cooker and because I wasn’t sure how big the finished eggs should be. In retrospect, given that I have an 8-qt. Instant Pot®, I probably should have gotten a pair of the larger trays. Live and learn. There’s nothing wrong in theory with mini-bites, even if I haven’t made them yet. While some folks recommend making these in tiny Mason jars, I think it’s a huge pain in the patootie, cleanup-wise. Egg just loves to weld itself to glass.

Here’s a down-and-dirty roadmap for the eggs I generally prepare for the bride to take to work. It’s super easy, endlessly modifiable, and produces a taste treat which, while not vegan, slides under the ovo-lacto vegetarian bar with ease. If that’s not a dealbreaker for you, the sky’s the limit. Anything you could put in an omelet you can put in these, from oysters to tortilla strips, so let your fancy run amok a bit. Pulled pork with BBQ sauce? Hot dog bites with Dijon mustard? Water chestnuts, scallions, and ginger? Why not? It probably goes without saying (except that I’m saying it now) that if you are concerned about cholesterol, you can modify this “recipe” by substituting egg whites for whole eggs.


Starbucks-style Egg Bites

Makes 7 egg-ish size servings

Cheese and cilantro and tomatoes, oh my.

INGREDIENTS
4 eggs
2 tbsp. / 30 g sour cream (or crema Mexicana, Salvadoreña, Hondureña, or Centroamericana)
1 cup / 125 g grated cheese (I used Monterey Jack) (and remember, this is not a packed cup)
3/4 cup / 40 g sun-dried tomatoes, chopped
3/4 cup / 25 g fresh cilantro, chopped
1 teaspoon / 2 g pimentón de la Vera
pinch salt
olive oil or canola oil spray to coat the molds
2 cups / 500 ml tap water for the Instant Pot®
aluminum foil

Covered egg tray ready for the steam bath.

DIRECTIONS
Oil egg bite tray and set aside. Chop tomatoes and cilantro, grate cheese, and set aside. In a medium size bowl, whisk the eggs, sour cream, pimentón de la Vera, and salt together until smooth. Fold in the cilantro, tomatoes, and cheese. 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.”

Looks like this? You did it right.

When the timer beeps, you can either let the pressure release naturally or carefully move the vent from “Sealing” to “Venting,” making sure to keep your hands clear of the steam. Allow the bites to cool for a few minutes before eating, or put them in the fridge for future use.

Reheat one or two at a time in the microwave for 30 seconds on high and serve.

Incidentally, if you want to make multiple trays at a time, just stack them slightly offset to one another and go for it. I’m guessing you could fit a three-tray stack in the 8-qt. Instant Pot®, which would use up a dozen eggs. Because the bride and I are a duprass, we don’t really have much use for 21 egg bites at one go. Your mileage may vary.

Pro tip: My chef pal Stefhan Gordon turned me on to Vital Farms eggs, which are ethically raised. Of all the horror stories that my anti-omnivore friends trot out, few can compare with the way most commercial/industrial chickens are treated. To make matters worse, egg producers employ a dazzling variety of unregulated terms designed to fool consumers into thinking chickens are being treated better than they actually are. In Southern California, Vital Farms eggs are widely available at supermarkets, and they conform to the highest standards. Yeah, they are maybe a couple bucks more per dozen. But I’m willing — no, make that happy — to spend a quarter per egg to inject a little humanity into my breakfast. Do yourself and your avian friends a good deed, and have a care about sourcing your eggs.

Banana Bread with Chocolate Toffee Bits

1

Mmmmm, crunchy! At least when they go in.

Here’s a little something sweet for Valentine’s Day. Or any day.

I love visiting the closeout rack at my local market. It’s often filled with super bargains, plus things I would never think of buying (especially not at their original price!). The other night it turned out to be Heath® Milk Chocolate Toffee Bits. At their original $3.99 for 8 oz. / 226 g, they seemed extravagant, but at half off, I was fished in.

A few days earlier, the produce closeout rack offered eight bananas for 99 cents, so I bought $1.98 worth and let them go soft. The ones I can’t use immediately will be peeled, Ziplocked in groups of four, and deposited in the freezer so I always have pre-saddened, bread-ready bananas. [I could have used pre-frozen fruit this evening, but the newbies were crying out for use… and already at room temp.]

By and large, this is a pretty standard banana bread recipe, with the exception of the toffee bits and two other things: I subbed sour cream for my usual buttermilk, since I had the former and not the latter; and I added a couple of tablespoons of Guittard Cocoa Rouge, because I wanted to counteract the sweetness of the toffee and milk chocolate a smidgen. Feel free to employ your favourite existing banana bread recipe, substituting the toffee bits for nuts as an add-in; this was just another opportunity to help clean out the pantry. After baking, the chocolate toffee bits melt and recede into the background somewhat, which wasn’t what I had expected; they do, however, leave behind a subtle but distinct sweetness that meshes well with the bread.

This recipe was adapted from the Food Network’s “Classic Banana Bread” recipe.

Batter up.

Banana Bread with Chocolate Toffee Bits
Makes one 9″ x 5″ loaf

INGREDIENTS
1¾ cups / 220 g all-purpose flour
1 8 oz. / 226 g package Heath® Milk Chocolate Toffee Bits
1 teaspoon / 4 g baking soda
1 teaspoon / 2.3 g ground cinnamon
2 teaspoons / 5 g unsweetened cocoa powder
1 teaspoon / 6 g salt
½ cup / 115 g melted unsalted butter
2 large eggs, lightly beaten
¼ cup / 60 g sour cream
½ cup / 100 g light brown sugar, lightly packed
1 tbsp. / 15 ml pure vanilla extract
4 soft, overripe medium bananas, mashed (about 1½ cups / 450 g)

DIRECTIONS
Whisk dry ingredients (1-6, from the flour to the salt) together in a large bowl. In a separate bowl (I actually used a 4-cup Pyrex measuring cup), melt butter, whisk in eggs (making sure the butter has cooled enough so it doesn’t cook the eggs), stir in the sour cream, brown sugar, and vanilla, then add the bananas (you can mash them in the measuring cup). Fold the banana mix into the dry ingredients, but don’t overmix; you just want to moisten the flour. A few lumps are okay! Bake in a 350°F / 175°C oven for 45 minutes or until a toothpick or knife inserted in the center comes out clean. As the bride says, “There’s so much moisture in banana bread, it always takes longer than you think.”

Loafing around.