Have you tried those little egg bites from Starbucks? This isn’t the first time I’ve written about them; you might have caught on that I’m a little obsessed.
That obsession motivated me not only to decode the secret behind making these yummy and healthy little bites but also to get a bit creative with new and egg-citing egg bites! Okay, maybe that’s a slighly too enthusiastic, but I can’t help it! I love having a variety of these protein-packed bites in the fridge as healthy alternative snacks.
The secret to making the egg bites the perfect density is sous-vide cooking. This is the process where food is cooked slowly in a pressurized and temperature controlled environment, generally in a sealed jar or bag, which are placed in a bath of water.
Now, you can buy fancy sous-vide cooking machines, and for some recipes, they might be necessary. But, I’ve found an easy solution for the egg bites. All you need is a large baking pan and ramekins. Place the ramekins in the pan, and fill the pan with water, but not so high that it flows into the ramekins. Here, we create an environment where the cooking occurs evenly. The sweet potato bites are the perfect variation for fall!
Sweet Potato Egg Bites
- 4 egg whites
- 1 egg yolk
- 2 tablespoons of butter
- 1/4 cup of milk
- 1 cooked sweet potato
- Few dashes of salt and pepper.
- Cook sweet potato and scoop out the meat. (I eat the skin with a little salt and pepper. ;))
- Preheat oven to 350 degrees.
- Prepare a large baking pan with water and ramekins. (Water should come 3/4 to the top of the ramekins.)
- Spray nonstick oil inside each ramekin.
- In a food processor, blend sweet potato and butter.
- Add salt and pepper.
- Pulse in the milk.
- Add eggs. (You can omit the yolk if you want even less fat.)
- Pour egg/potato mixture into ramekins.
- Cook for about 20 minutes, depending on your oven.
When they’re done, they should pull away from the sides of the dishes ever so slightly. Now, you can eat these plain or top them with something savory like caramelized onions. I enjoyed one with a little bit of real maple syrup and coarse sea salt. I can’t wait to make more!