Sous Vide Bacon and Gruyère Egg Cups are amazingly delicious, easy to make, and quite versatile. With their velvety texture, these egg cups are perfect for an elegant breakfast, light brunch, or a take-along breakfast. In addition, they can be refrigerated and reheated with no loss of flavor.
Making the Sous Vide Bacon and Gruyère Egg Cups:
I used the following ingredients: Eggs, cream, bacon, Gruyère cheese, salt, and freshly ground black pepper. You could also use half and half, or whole milk in place of the cream. Also, you could substitute cooked sausage, sautéed mushrooms and onions, broccoli, spinach, and a whole host of other ingredients for the bacon and Gruyère. Finally, you could use Swiss cheese in place of the Gruyère cheese.
The Master Taste Tester does not like the “smoked” taste of bacon. The reason is that he feels certain that the taste is like smoke out of a bottle, which has a bitter flavor. Therefore to minimize that taste, I first boiled the bacon for about 5 minutes. Then, I dried the bacon well with paper towels, and cooked it until it was nice and crispy. I drained it on paper towels, crumbled it, and divided it among six 4-ounce mason jars that I had greased well with unsalted butter. Next, I added about a tablespoon of shredded Gruyère to each of the mason jars.
To ensure a creamy texture for the egg cups, I mixed the eggs, cream, salt and pepper in a blender on the lowest speed for about 5 seconds. After I spooned off the froth that developed, I divided the custard mixture among the six mason jars. I added the two-piece lids, and only finger tightened them. I didn’t want the lids too tight because otherwise, the air pressure wouldn’t be able to escape and jars could shatter.
In the meantime, I set the sous vide water bath to 172° F. When it reached temperature, I added the jars, and cooked the egg cups for 1 hour.
After an hour, I removed the jars from the water bath. I removed the lids from three of the jars – and put the other three in the refrigerator for a later date. I carefully ran a knife around the egg cup, and it slid right out onto a plate! Finally, I used my handy-dandy cooking torch to add a bit of color on the top.
The egg cups were velvety smooth and absolutely delicious. Their texture reminded me of the finest French omelet that we had in Paris. Next time, I think that I’ll try adding either cooked sausage, or mushrooms and onions. Yum!
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Sous Vide Bacon And Gruyère Egg Cups
- 4 large eggs
- 1 cup cream or enough to make 2 cups when added to the eggs*
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- 3 pieces of bacon cut in half
- ½ cup (2 ounces) Gruyère cheese, shredded (may also use Swiss cheese)
- Set sous vide water bath to 172° F.
- Generously grease six 4-ounce mason jars with unsalted butter. Set aside.
- Add eggs, cream, salt, and pepper to blender. Blend on low until well combined, 3 to 4 seconds. Remove any froth from top. Set aside.
- Bring small saucepan of water to a boil over high heat. Add bacon; boil for 5 minutes. Drain and thoroughly dry on paper towels.
- Fry bacon in skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Add crumbled piece of bacon to each of the six mason jars.
- Add about a tablespoon of Gruyère cheese on top of bacon in mason jars. Divide custard mixture evenly among the six jars (roughly 60 grams each).
- Top jars with two-piece lids; only tighten finger-tight. If you tighten the tops too much, the pressure buildup inside the jars cannot escape, and the jars may shatter.
- When sous vide water bath has reached 172° F. Add jars; cook egg cups for 1 hour.
- Remove from water bath. Remove the lids, and run a thin knife around the inside of the jars to loosen the egg cups. Transfer to a serving plate. If desired, use a kitchen torch to brown the tops.
- Yield: 6 Sous Vide Bacon and Gruyère Egg Cups.
Steven J Morris says
There are no eggs in the ingredient list. How many?
Yikes – the number of eggs would be important! It takes four eggs, which I’ve added to the recipe.
Was wondering if I could freeze some of them. And warm them in microwave later, for breakfast on the go? I am going to try this. Sounds wonderful.
I don’t know whether it would work to freeze them or not. However, since you can freeze quiche, it’ll likely work. I’d love for you to let me know how it turned out!
These were fantastic! Even my kids liked them and they are finicky eaters! How do you reheat the ones you refrigerate?
I’m do glad that you liked them Courtney. I reheat mine in the jar with the lid removed, in the microwave for 30 seconds to 1 minute.
Could I double this recipe as my mason jars and much larger.
I’ve not made this in larger mason jars. However with the sous vide cooking, I think that it would work well in a larger jar. Just increase the time in the sous vide water bath.
This was my first time using my sous vide and this recipe was super easy to follow! The sous vide egg bites were really rich and had a nice texture but I think the recipe called for too much heavy cream. There was very little egg flavor, more like a custard or creme brûlée base with bacon and cheese. I will put less cream or use whole milk in the next batch and I think they will be phenomenal!
Chula King says
Let me know how they work out!
These turned out great!
Chula King says
Excellent Teresa. I’m so glad that the egg cups turned out for you!
These really are fantastic. I can’t use cream as all of it has carrageenan added to it so I use half and have. They turn out great every time and are probably a bit more healthy too. The size of eggs vary so much that I end up using as many as make about a cup ( usually four but sometimes 5) and then adding half and half to make two cups. The proportions are perfect as you suggest with the cream. Even with the half and half they are still smooth and velvety.
Chula King says
I’m so pleased that this worked out for you.
Thanks so much for letting me know that this works with half & half. I totally agree with you concerning the variance in the size of the eggs!
What is sous vide?
Chula King says
Sous vide, is a cooking technique whereby food is slow-cooked in a water bath to a precise level of doneness. Because the focus is on precise temperature control, sous vide produces perfectly cooked food without fail. To utilize this technique, you need an immersion circulator and a large vessel.