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Creamy Starbucks Copycat Sous Vide Egg Bites Recipe Easy Homemade Guide

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A simple and easy recipe to make creamy, custard-like Starbucks-style sous vide egg bites at home using a gentle water bath method without fancy equipment.

Ingredients

Scale
  • 6 large eggs, room temperature
  • ½ cup small-curd cottage cheese
  • ⅓ cup milk or half-and-half (whole milk or creamier half-and-half preferred; almond milk for dairy-free)
  • ¼ cup shredded sharp cheddar cheese
  • ¼ cup shredded gruyère cheese (optional but recommended)
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • a pinch smoked paprika
  • Butter or cooking spray for greasing ramekins or jars
  • Optional add-ins: ¼ cup finely chopped cooked bacon or ham
  • Optional add-ins: 1 tablespoon finely sliced chives or green onions
  • Optional add-ins: a handful wilted and chopped spinach or kale

Instructions

  1. Preheat your water bath: Fill a large pot with water and heat to about 170°F (77°C). Use a thermometer to maintain steady warmth.
  2. Lightly grease the insides of ramekins or mason jars with butter or cooking spray.
  3. In a mixing bowl, whisk 6 large eggs until smooth and slightly frothy (about 1-2 minutes).
  4. Stir in ½ cup small-curd cottage cheese, ⅓ cup milk or half-and-half, ½ teaspoon salt, ⅛ teaspoon black pepper, and a pinch of smoked paprika. Mix gently until combined without overbeating.
  5. Fold in ¼ cup shredded sharp cheddar and ¼ cup shredded gruyère cheese. Add any optional add-ins like bacon or spinach now.
  6. Divide the mixture evenly among 4 to 6 ramekins or mason jars, filling about ¾ full.
  7. Cover each ramekin tightly with aluminum foil to prevent condensation.
  8. Place ramekins carefully in the preheated water bath, water coming halfway up the sides. Cover the pot with a lid and simmer gently for 50-60 minutes. Avoid boiling.
  9. Check doneness: egg bites are set but slightly jiggly in the center; a toothpick inserted should come out mostly clean.
  10. Remove ramekins from water bath and let cool for 5 minutes. Run a butter knife around edges to loosen and invert onto plates or enjoy straight from jars.

Notes

Maintain water temperature around 170°F (77°C) for creamy texture. Cover ramekins with foil to prevent water dripping. Use small-curd cottage cheese for best texture. Do not overmix to avoid tough bites. Check doneness at 50 minutes and adjust cooking time if needed. If no thermometer, boil water then remove from heat and let cool 10 minutes before adding ramekins.

Nutrition

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