I feel like I am owning this whole meal prep thing lately; this is probably my biggest weekly challenge. I have figured out
that the easiest thing for me is to simplify what I make for the daily meals and to also keep a pretty similar pattern every week.
I had been making egg cups for mostly for Henry in muffin tins, but with Starbucks recent adoption of sous vide, I got inspired to try the
egg cups using this method. Normally I don't like when "my things" hit the main stream, but sous vide is awesome and I think this
visibility will help propel the cooking method more into the common kitchen.
As for the results...I like the texture a lot better than the muffin tins. Sous vide gives these little egg cakes
a soft, creamy texture, where the muffin tins typically produce a spongier texture. I also like that I can leave them in the jars because
that is easier for the hubs and I to pack. Below is the formula that I like best and a few ideas for combinations. Happy sous vide-ing!
12 Egg Cups
Sous Vide Egg Cups
Active: 15 minutes, Inactive: 1 hour
- 12 small (4oz) mason jars with lids, sterilized
- 15-16 eggs
- 3/4 cup cream or milk
- salt & pepper
*You can forgo the cream, but you will need to add at least 3 more eggs to make 12 cups.
In an effort to keep this simple, the mix-ins do not have to be an exact measurement. I typically mix the combos together before putting them in the jars and keep close to a ratio of 1:1. The herbs are more of a half to one.
- -Cooked bacon (1/2 - 3/4 piece of bacon per jar) & gruyere
- -Finely chopped red pepper, onion and goat cheese
- -Chopped ham & shredded swiss cheese
- -Chopped artichoke, bacon & caramelized onion
- -Finely chopped tomato, basil & mozzarella
- -Truffle oil (1/4 t in each jar), spinach & gruyere
- -Cooked, chopped Salmon & finely chopped dill
Heat water bath to 172F.
Fill mason jar with 1-2 T of prepared mix-ins of choice.
Beat eggs, cream, salt and pepper together in a large bowl, preferably with a pour spout.
Fill up jars with egg mixture until about the first or second thread at the top of the jar.
Twist on lid fingertip tight (don't crank on).
Drop jars in heated water bath and cook for about 60 - 90 minutes.
Remove from water bath and let cool slightly.
If you do not want to store the egg cups in the jar, they are easier to remove if still warm - slide a knife around edge and tap out upside down.
Otherwise, just put the jars in the fridge and pull out as needed.
Depending on the combo, you could serve atop other veggies like avocado or spinach.
Sous vide has been around for a little while in the professional cooking sector, but it is just starting to gain traction with home cooks thanks to cheaper equipment.
There are a lot of great resources out there, but here are a few of my favorites:
- Serious Eats
or your device's website should have a lot of recipes and resources
For more on this technique from Mary's Making:
our Pinterest Sous Vide Board
- Check out our sous vide recipes
- Peruse our Amazon Store
(where I selected many useful sous vide products)
*Disclaimer - All products I use for sous vide, I purchased myself. However, if you end up buying any products from our Amazon shop, I get a small percentage commission.
And for the official disclosure: Mary's Making is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising
fees by advertising and linking to my Amazon store