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Need more proof that sous vide is taking the culinary world by storm? Starbucks just introduced two new breakfast items – and here’s a hint: it’s not another sandwich.
Packed with protein and grain-free, Starbucks’ Sous Vide Egg Bites come in two varieties: Bacon & Gruyere, and Egg White and Roasted Red Pepper. Both are cooked with cage-free eggs and low in calories – 170 calories for the egg white version, and 310 calories for the bacon and Gruyere.
I had the chance to try both versions, each velvety in texture and rich in flavor. While I’ll admit the bacon Gruyere was my favorite, the roasted red pepper wasn’t far behind. Each order comes with two egg bites served in convenient tin-shaped cardboard. Starbucks gets a few extra brownie points for the presentation here. Usually, their sandwiches are haphazardly tossed in a bag.
While the coffee chain’s Sous Vide Egg Bites are a surprisingly healthy option for breakfast, they’re still a fast, processed food. And at almost $5 a pop, they’re expensive. You can buy a dozen organic, pasture-raised eggs for that price. For conventional eggs, you could buy at least two dozen.
If you have your own sous vide machine, you can save yourself a small fortune and make these eggs right in your own kitchen – whenever you want.
Best Starbucks Sous Vide Egg Bites Recipe
The ingredients in Starbucks’ sous vide eggs are relatively simple. Here are the ingredients the coffee chain uses:
Bacon and Gruyere
- Cottage cheese
- Eggs
- Monterrey jack cheese
- Unsalted butter
- Gruyere cheese
- Uncured bacon
- Rice starch
- Hot sauce
Egg White & Red Pepper
- Egg whites
- Cottage cheese
- Monterrey jack cheese
- Red bell pepper
- Rice starch
- Unsalted butter
- Spinach
- Canola oil
- Feta cheese
- Green onion
- Salt
- Hot sauce
The two surprising ingredients – in my opinion – are the cottage cheese and hot sauce. The bites weren’t particularly spicy, and since it’s last on the ingredient list, it’s safe to assume they used just a drop or two. The cottage cheese is what gives the bites their creaminess.
We’ll use most of these ingredients to create our own version of sous vide egg bites.
What You’ll Need
To make these egg bites, you’ll need:
- 6, 4oz. mason jars and lids (No need for your best vacuum sealer!)
- Sous vide cooker
Starbucks Bacon Gruyere Sous Vide Bites Recipe
Copycat Starbucks Bacon Gruyere Sous Vide Bites
Ingredients
- 6 eggs
- 1/4 cup cottage cheese
- 6 strips of cooked bacon
- 1/4 cup Monterrey jack cheese
- 1/4 cup Gruyere cheese
- 1 tsp. Rice Starch
- A dash of hot sauce
- 1 tbsp. Butter
Directions
- Set your sous vide machine to 172F.
- Grease the sides of the mason jar with a touch of your favorite oil, or use cooking spray.
- In a separate bowl, whisk the eggs.
- Fold in the Cottage Cheese, Monterrey Jack Cheese, Gruyere Cheese, and Rice Starch
- Add the hot sauce and butter.
- Mix until well combined.
- Break the pieces of bacon in half, and place both halves in the bottom of each mason jar.
- Divide the egg mixture evenly among all the jars, pouring the mixture over the bacon.
- Seal the jars with the lids.
- Place the jars in your sous vide machine.
- Cook for 1 hour.
Serve immediately.
Starbucks Egg White Roasted Red Pepper Bites Recipe
Copycat Starbucks Egg White Roasted Red Pepper Bites
Ingredients
- 6 egg whites
- 1/4 cup cottage cheese
- 1/4 cup Monterrey jack cheese
- 1 tbsp. butter
- 1/2 roasted red bell pepper, finely diced
- 1 tsp. Rice Starch
- 1/4 cup spinach, finely diced
- 2 tbsp. green onions, finely diced (about one medium green onion)
Directions
- Set your sous vide machine to 172F.
- Grease the sides of the mason jar with a touch of your favorite oil, or use cooking spray.
- In a separate bowl, whisk the egg whites.
- Fold in the Cottage cheese, Monterrey jack cheese, red pepper, rice starch, spinach and green onions.
- Add the hot sauce and butter.
- Mix until well combined.
- Divide the egg mixture evenly among all the jars.
- Seal the jars with the lids.
- Place the jars in your sous vide machine.
- Cook for 1 hour.
Serve immediately.
Now you can enjoy your own sous vide egg bites at home whenever you want. These recipes are designed to produce creamy eggs. If you prefer your eggs to be firmer, experiment with different temperatures and cooking times.
Let us know what you think in the comments! Please be sure to share with your friends!
You list the cottage cheese as an ingredient in both recipes, but neither instruction set includes when/where to add the cottage cheese. Help!
Hi Kayla,
Very sorry! Thanks for pointing that out.
For the Bacon Gruyere Sous Vide Bites, I fold it in with the Monterrey Jack and Gruyere cheeses.
For the Egg White Roasted Red Pepper Bites, I fold it in with the Monterrey jack cheese, red pepper, spinach and green onions.
Best,
Joe
Thank you! 🙂
When did you add the cottage cheese to the bacon / gruyere? whipped w/the eggs ?
Hi Charlie!
Sorry about that!!! I fold it in with the Monterrey Jack and Gruyere cheeses 🙂
Best,
Joe
sorry, what size jar? quilted jelly size?
nevermind 🙂 just scrolled again and reread and saw that you listed them, just not with ingredients 😀
How did you obtain the perfect shape? It doesn’t look like the shape of a small mason jar.
Let’s just say I’ve been eating way, way too many of these sous vide egg bites lately…
Any chance there is a way to make them without the sous vide machine? I have a pressure cooker…would that work?
This Old Gal blog has instructions for using a pressure cooker. You could try this recipe but with the method from This Old Gal.
Your recipe said to serve “Serve immediately” Can they be stored and warmed up throughout the week?
Hi Carmen,
I’ve had them after being in the refrigerator for two days. They tasted good. Not sure about any longer than that, though.
I made the Starbucks Bacon Gruyere bites and they actually came out exactly the same as when you get them from Starbucks. I was shocked to say the least. Thanks for this recipe, I will definitely be trying some of your others
Thanks Tom! Glad you liked them!
You mention the Rice starch in the ingredients, but not in the recipe?
All set. Sorry about that Matt.
Regarding the rice starch, where do you purchase it? I live in a large city. I have combed or called just about every local grocery, restaurant supply, and internet store. Since it’s used as a binder in Japaneese cooking, I also inquired about rice starch at a Japaneese restaurant and Asian food mart. No luck anywhere.
I have the same problem
i got it of amazon.
I don’t think the hot sauce is actually in the egg bites. When I place an order for them on the mobile order app, I have the option of adding hot sauce packets. So that’s why it’s listed as an ingredient on the SB page. Thanks for the recipe though! I agree that the price is too much, although I love the egg bites and order them every day for b’fast. I’m looking to make them at home, even though I don’t have a sous vide machine.
Hi Kim,
Yeah, I love these things but cannot justify the price. That’s why I love making them at home 😀
Good to know about the hot sauce. My local Starbucks has the hot sauce included on it, so I included it within the recipe (because who doesn’t love hot sauce on their eggs!)
Joe
The hot sauce is in the ingredient list for the egg bites on the Starbucks website.
Hello! Is there a substitute I can use for rice starch? I’m not too sure where I can find this product. I do have rice flour, corn starch, potato starch… but not specifically rice starch.
Hi Julia,
Honestly, I’m not sure. Google says that Arrowroot, Potato Starch, or Cornstarch can be used as a replacement. But I haven’t tried.
Sorry 🙁
Joe
I wanna cry!!! I just bought a sous vide thingy today, because I can’t justify paying SB’s prices either. So here I’m sitting with 30 mins left on my timer and just realized I forgot to put the rice starch in
Hi Honey,
Welcome to the wonderful world of sous vide! How did they end up coming out without the rice starch?
I didn’t add any kind of starch either!! We shall see… haha!
Can this be done with the immersion type circulator in your own pot or just a sous vide machine?
Hi Debbie,
I’ve used both my Anova Precision Cooker and my Tribest Sousvant and they’ve come out perfectly!
This isn’t going work. How do you keep the jars submerged? The mason jar has air in it and it will float. Also, the water will move the floating jars around in the water bath. They won’t be able to set. Starbucks must use a cvap/ steam oven in semi sphere molds.
Hi Jason,
Using a sous vide machine with a lid and/or sous vide balls prevents that problem.
Best,
Joe
I just put them In the water and guess what they didn’t do? Float.
Great recipe Joe!
Thanks!
i put small glass jar filled with water to prevent floating
My first ever sous vide recipe is in the pot right now, but I can say if nothing else works out, my jars didn’t float 🙂 I also made a dozen so they’re stacked two levels deep, but completely submerged.
Honey, How did stacking the two levels turn out?
I stack them all the time. No difference at all
If I don’t have a sous vide machine, can I bake these? What would you suggest as an alternative?
Hi Chloe,
Unfortunately, I’m not sure. I’m a simple sous vide man. I don’t see why you wouldn’t be able to bake these using the above recipe. The only thing that would vary (I think) would be the temperature. But again, I’m not sure. I’m really sorry.
Give sous vide a shot though!
Joe
I have an instant pot and just learned that there have been great results using the “warming function” as a sous vide stand in. I’m going to try it tonight!
Hi Mandy, how did this turn out in the Instant pot? I want to try it in mine if it was successful. Thanks!
I need to know if this worked out or not! PLEEEEEASE!!!
Hi 🙂 I baked mine in the silicone muffin pans, 350 for 20 mins. I covered them with tin foil while baking. They cam out fantastic! I am on my second pan now. I love these so much! Thank for the awesome recipe
Hi, I cannot afford a sous vide machine but am pretty sure I could adapt the recipes to cook in an oven in muffin tins. A container of water in the oven would provide more moisture. Do you have any suggestions? Thanks. Ellen
Hi Ellen,
Unfortunately, I don’t have any suggestions. Apologies.
Bake them in a water bath like creme brûlée
Ellen! You don’t a soys vide machine! I e had good results using a pot of water in the stove, closely monitoring the temp of course! I put a skewer across the top and clothes pinned ziploc bags with meat and it worked great
I tried it using a method similar to making crème brulèe – a water bath in the oven. It worked quite well, but the top browned a bit, which I tend to like.
I just made them in the oven with a water bath underneath they came out awesome not the exact texture as Starbucks big close enough
What temp and how long in oven on the waterbath?
Do you totally submerge the jars? Why rate sous vide balls? I have sous vide supreme machine.
What are sous vide balks?
Hi Susan,
I submerge the jars as best I can. There’s usually very little, if any, of the jar exposed at the top. I haven’t had a problem as long as the contents are submerged.
Sous vide balls are these
Best,
Joe
Joe, thank you. Just did my first run of these. Perfection. I used a mix of ghee and coconut oil to coat the jars. You have done us a solid favor here brother. Outstanding!
Glad you liked them, Jim!!!
OK, I am lost! Once you pour the egg mixture or in the base jars, attach the lids … then do you put the sealed jars into a bag and place the bag in the water in your pot … and then insert the Sous Vide machine into the pot, and cook for The specified amount of time … have I got the process right? Or maybe I’m complicating it? Maybe no plastic bag is needed because of the jars? Like I said, I’m confused!
Another question I have is couldn’t the same in results be accomplished using a good quality old-fashioned pressure cooker? I don’t think I understand the difference between a standard pressure cooker and a sous vide machine? I ate the Starbucks sous vide egg bites today for the first time and definitely am interested in replicating this recipe at home, even if it means I need to buy a sous vide machine. But as expensive as they are, I would definitely want to first make sure I understand what I’m getting into!
Hi Kay,
No plastic bag needed because of the jars 🙂
Joe
Joe
When you say the eggs have a “creamy texture” is that the way they are at Starbucks? They seem to be firm to me in the store.
If you wanted to make them firm which would you do: increase cooking time ( how long) , increase temp ( what temp) or increase the rice starch BTW rice starch is available on Amazon.
How do they get the light brown color? from their convection oven ? , from a broiler ? or from a torch ( like creme brullet)
Have you tried freezing them after they cool and then defrost them in a microwave ?
Thanks , you are the Guru…looks like you started a movement
Bob
Great questions, Bob. Following
Agreed – great question. I just made a batch as directed in the recipe (even included a bit of hot sauce….oh, but substituted corn starch for rice starch) and these are definitely creamy. They are good, but don’t have the springy-ness of the Starbucks ones. Would be interested to know if I should increase temp or cooking time to get them like the Starbucks version.
Hi Aime,
Try increasing the temperature a couple of degrees.
Feta cheese is listed as an ingredient in the egg white bites but not included in the recipe. How much feta should I use?
As much or as little as you want
-Joe
cuidado on mason jars– I put a bigger batch in a larger jar for my maiden voyage. The jar base cracked on entry and spewed goo into my hot water bath. I guess I could have put the jars into room temp water bath and let the glass gradually heat up from there? Testing out this muffin-tin-in-oven fallback others suggested with the remainder of the remainder of the batch.
I made the Anova version of this recipe. Excited to try yours. It’s a little different so I’m looking forward to the results.
Different topic but if you’re ever able to incorporate “print” format for your recipes, that would be amazing!
Thank you!
Thanks Chris! Let us know how they came out!
Hi Joe, love this recipe.! I did substitute ricotta for the cottage cheese, rice flour for rice starch, and I used the 4 ounce canning containers because that was all I could find at the store (I couldn’t wait to order them, I had to try the recipe NOW!) It was still delicious.
Thank you, I would never have thought of making these myself, but it was so easy.
Hi Jean,
Glad you liked the recipe! Thank you for sharing your substitutions. I’m glad they worked for you 🙂
Joe
Wow, so glad I found this site. don’t have the Machine so I will try a substitute, Thank for posting all of this.
I am not sure what went wrong , maybe I missed a step. I filled my sous vede machine with hot water set the temp. And while waiting for it to get to 172 degrees I worked on assembling the ingredients. Once the temp reached 172 I put the jars in the cooker I put the lid on then set timer to one hour. An hour goes by then I take the jars out and they are still mostly uncooked. What did I do wrong?
Hi Patti,
I’m not sure. It sounds like you did everything correctly. Were the jars submerged? Or, were the jars you used too large so there was a much, much larger portion of free space in them compared to eggs?
Where did you purchase rice starch from? What brand did you use?
I bought mine from my local Aldi. It was their generic brand.
When do you add the feta cheese and about how much? And how long should I be whisking the egg whites or to what consistency?
Hi. Thank you so much for the recipe. I just made my first batch. While the taste good they do not look the same as Starbucks. I seem to get more of a 4oz white tower. Lol. How do they get the brown color on them?
Hi Karen!
You can use a blowtorch, if you’d like 🙂
Please see our sous vide torch guide for more information 🙂
Joe
These are VERY good. I’ve made them with egg whites and egg substitute and store them in the fridge, my wife can toss in her bag for a work breakfast.
Definitely use the cottage cheese, this gives them a consistency, I’ve found, of a custard…remarkable.
Thanks Tim! I’m glad you liked them 🙂
Joe,
Thank you SO much for the recipe! When I ate my first one at Starbucks I just had to know how to make them – caused me to buy the Sous Vide machine.
First batch turned out great!! I am tweaking my second batch adding some onions and dry mustard.
One suggestion you might put a warning about making sure everything is at room temp, or put the jars in some warm water first. With my second batch I heard a crack when I put one of the jars in and another one blew apart. Had to figure out how to clean my Sous Vide machine. At least I have 4 left. 🙂 This didn’t happen with my first batch, maybe my eggs were a little warmer.
Hi Kay,
Thanks so much for trying them! I’m glad you liked them 😀
Great tip; I’ll edit the post this weekend to add that!
Cheers,
Joe
This looks so good, and I’ll be trying your recipe ASAP (it seems closest to the original of the copycats I’ve seen). Thank you for sharing it! Three questions:
– Other recipes use a blender to homogenize the cottage cheese texture. Does simply folding it in create a lumpy effect, or do you not notice any issues?
– Both Starbucks items have salt as an ingredient, but neither recipe does. Do you salt to taste or rely on the cheese/bacon?
– Starbucks sends their bites through the oven, which gives them a nice golden brown skin. Do you broil or blowtorch yours, or just have them unbrowned?
Thank you again!
Hi Esther,
I really do hope you enjoy them!
1) I haven’t noticed any issues, but if you do then certainly use a blender.
2) I usually salt to taste. As you said, the bacon and cheese do add a good bit of ‘salty’ taste on their own, so usually not much, if any additional salt, is required.
3) If I’m in the mood, I’ll blowtorch them!
Cheers!
Joe
They came out SO delicious; thank you! You were right about not needing to puree them; the texture ended up nice and smooth.
(And for those who, like me, have lots of 8oz canning jars but no 4oz ones lying around, I doubled the recipe and used 8oz jars, and it came out great. The resulting egg cylinders are big enough for a hearty breakfast, and you can slice them in half for serving or reheating.)
Hi Esther,
That’s awesome!!! I’m so glad to hear that 🙂
Can you freeze a batch of the egg bites for longer storage?
I had a good view of the food prep area a few weeks ago when I ordered some and they were taken out of either a fridge or freezer and microwaved. I came up with a similar egg bite thing a few years ago using greek yogurt and egg substitute to get a custard-like consistency and I used my poacher to cook them. They were amazing fresh, but they were rubbery when I froze and then reheated them in the microwave. I just bought a vacuum sealer and I’m going to experiment with freezing them and then reheating them in simmering water.
Let us know how they come out, Moonie!
Hi Moonie, I pretty sure the microwave thing at Starbucks is a super charged oven. So maybe try reheating in oven or toaster oven… this was my thought anyway.
In addition, I did have one time at SBs where they were out of the egg bites, and the person made a comment saying they had frozen ones but they can’t serve them until they thaw. So, I’m thinking they come to the store frozen, they take out what they think they will sell and put into the fridge to thaw then put them in the super charged oven when you order.
Hi Castle,
That makes sense given the amount that they need to product. Flash freezing + reheating seems to be more and more common place throughout the quick service restaurant industry.
Do you have to cook the bacon first – and then add to the egg mixture? Or does the Sous Vide machine cook the bacon for you?
I recommend cooking the bacon first
Hi there! Can you please clarify how much you need to whip the egg whites? Just till they’re a little foamy or until they reach stiff peaks? Somewhere in the middle? Thanks!
Hi Mio,
More on the lighter side. You may have to fool around with it a bit until you find which texture you like best
If you do not have a Sous Vide machine can you cook the egg bites with a water bath in a conventional oven? If so, what oven temperature setting would you use?
Why are the sous vide bites browned on at least one surface when I buy them? SV doesn’t do that.
Joe,
Fantastic flavour for the egg white bites! I would like them a bit more firm. Should I cook longer at a lower temperature , the same or at a higher temperature?
Hi Chris,
Try upping the temperature a few degrees. Let us know how they turn out!
Joe
These are good. I don’t have the machine needed to cook these so I improvised.
I have an aluminum cake pan with an aluminum lid and a small 6 well aluminium muffin pan. Set my oven to 200°. I added about a 1 1/2 cups water into the cake pan. I sprayed my muffin pan with nonstick olive oil and set it inside the cake pan. Then put pan and lid in the oven to heat up to oven temp. This keep the temp current when adding the eggs.
Made my egg mixture as you directed when the oven reached temp and the water in the pan is steaming, I carefully fill my muffin wells close to the rim using a 1/4 measuring cup. Carefully place the HOT cake pan lid over and close it. Close oven and set my timer for 30 minutes.
After the 30 minutes I check eggs. Making sure they are not giggling and fork them to check for excessive fluids. Return the lid, close the oven and turn the oven off. Let them settle and cool slightly for 15 minutes more.
Could you cook theses in an Electric pressure cooker?
Hi Abby,
Probably, but I’m not sure what you would need to adjust in the recipe
These are everything! Thank you Sous Vide Guy! I’ve been eating these at Starbucks and they have been bank rupting me, found this recipe and it was amazing! Nom nom!! Any idea on how they get a little bit of a crispy skin on the outside..just about to make these for the second time. Thanks again you’re awesome!!!
What do you recommend as replacement for the rice starch to make this grain-free?
who makes the brown paper cup holder for both eggs that is used to serve the eggs at starbucks
I found some at my local dollar store
Hello Joe!
I tried your recipe today using my newly purchased Gourmia GSV130 and a 12 quart stock pot. I used 4 oz. jelly jars and your recipe filled my four containers to just over half full. Also, instead of the half sliced pieces of bacon, I used cooked and crumbled bacon, sprinkled on the bottom of the jars. My jars floated. I can’t imagine how they would not especially since the sous vide machine has to be immersed in enough water that the bottom of the device doesn’t touch the bottom of the pot while clipped to the side. Anyway, the long story of it all is that the egg bites turned out AMAZING! Thank you so much for this AWESOME recipe. You are the BEST!
Hi Cherylann,
I’m so glad you enjoyed the recipe! Thanks so much for letting us know!!!!
Joe
Has anyone tried using 100% liquid egg whites from a carton? I’d love to not have to waste all those yolks (or figure out what to do with them.) Additionally, what about a version where you use the whole egg with the ingredients for the egg white egg bites recipe – has anyone tried that and how did it work out?
I just made these and they are tasty! I followed all the directions and the spinach/green onion/red pepper seemed to float and cook at the top rather than distributed through the entire egg bite. Any suggestions on how keep the chunkier parts dispersed?
I followed all the directions and the spinach/green onion/red pepper seemed to float and cook at the top rather than distributed through the entire egg bite. Any suggestions on how keep the chunkier parts dispersed?
Hi Aime,
I haven’t actually come across that issue before. Hopefully someone else reads this and can help. Sorry!
@Aime the recipe is terrific but a tad misleading. You do not actually add the rice starch/arrowroot/cornstarch directly to the recipe. You toss the chunkier bits of veg (i.e. spinach/green onion/red pepper) in the starch so they are lightly coated (you can also use AP flour in a pinch) BEFORE you fold them into your egg batter. This will help to alleviate your disbursement problem. This is how the starch is incorporated into Starbuck’s recipe. Enjoy!
I specifically bought the anova sous vide machine just to stop buying the Starbucks ones.. serious addiction. I used the 4 oz mason jars as suggested. I also used a blender to froth up the egg whites and threw in the other ingredients as well, as I poured the mixture into the jars it was all one color, after the hour the “peppers and other ingredients seemed to have separated.. I am in the middle of broiling the tops as I think this will give it a more authentic look.. if anyone knows how to keep the peppers from separating , please let me know.
Any tips on getting the perfect copycat shape you seem to have in your picture? I haven’t tried yet but all the ones I’ve seen are just box shapes.
On first Egg White & Red Pepper Ingredients list, you have feta cheese. On the second one before cooking instructions, there’s no feta cheese. Just curious if it does need it or not. If it does, how much and when do I add it? I also made the bacon and Gruyere yesterday using my Instantpot and it came out awesome! EVERYONE LOVED IT! Did 3 batches! Thanks!
Great to hear, Neil!
Hi! I just read all the comments hoping to see if my question was there. It wasn’t. Haha
I have an Anova. Set the temp to 172. Made up the egg mixture, (forgot to grease the insides of the little mason jars, but hoping that won’t create a huge problem. I’m fine eating them out of the jar. Hah.)
Anyway, when I submerged the jars, they all settled nicely on the bottom. Then I noticed the temp dropped to 167. the anova time kept counting down. Will they be done in an hour or should I start the hour when the temp returns to 172? It took at least 10 minutes for the temp to rise… thank you for your thoughts on this!
Hi Heidi,
I usually knock 1 minute off per 1 degree of temperature. I haven’t noticed a problem doing that. But because everyone likes their eggs differently, it’s more trial and error. At least you’ll get to eat a lot of delicious egg bites during testing 🙂
Purchases feta per the ingredient list but failed to put any in as the directions do not include the feta. A bit frustrating.
Hi Adam,
Sprinkle on to taste after cooking.
Hi everyone, I read all the replies and can help with some of the questions. You can use 4 whole eggs instead of 6 egg whites. The original starbucks recipe has feta cheese listed. I use just under a 1/4 cup, but dice it up in smaller bits. Starbucks puts them in their convection oven to brown them, and warm them up. You can do the same in a toaster oven, right out of the refrigerator, or brown them in your oven at 350 til lightly brown. Keep an eye on them, everyones ovens are different. If you can’t find rice starch, substitute with corn starch. A staple in most kitchens. I always shake the tabasco bottle 5 or 6 times into my egg mixture before cooking. Also, when I roast the red pepper, I also roast a green Anaheim, or hatch chili, and dice it into small bits for an added bite. You can sub the Monterey jack cheese, for pepper jack or any other cheese of your liking. sometimes I add sauted onions, mushrooms, or a touch of diced tomatoes, and always some salt and pepper to taste. Try tiny diced ham bits.The variations are endless. Have fun, experiment, and enjoy your creations.
Thanks so much for commenting, Lourie!
For those of us on the Keto eating plan, can the rice starch be omitted? What effect will that have on the recipe?
Hi Dori,
I’m not sure. Have you tried replacing it with any keto friendly starch (if there are any)?
Perhaps another reader can comment and assist Dori.
Cheers,
Joe
There are only 3g carbs in a teaspoon of rice starch, and that’s being spread out over 6 eggbites, so 1/2 gram per serving. Not going to hurt you on keto, but if you really want to leave it out, my experience is that your eggbites will be a little less firm, no biggie.
So They definitely didn’t look like Starbucks Egg Bites but they did taste like them! I couldn’t find rice starch so I used Bob’s Red Mill Potato Starch. The texture was still creamy but a lil less set when you take a bite. I would really like to know how Starbucks gets the browned bottoms though?
What happens if you leave the Rice Starch out of it? Trying to make these KETO style, but that is what adds the high(er) carb count to these at Starbucks, unfortunately.
Hi Shannon,
I don’t believe I’ve tried to make them 100% Keto friendly. Hopefully another reader has and can help you out!
Where do you buy rice starch?
I get mine from a local Asian market. I haven’t been able to find a decent source online. Perhaps another reader knows somewhere
Hi Joe, I don’t know if this question has been asked and answered but I’m going to ask you anyway. LOL! Can you use the silicone egg poachers instead of Mason jars? I have both but was just wondering how it would work in one of those egg poachers.TIA
Hi Annie,
I have absolutely no idea. I’m so sorry. Maybe someone else does
Thank you for this recipe! I have tried several recipes and this is the closest to Starbucks in taste and texture by far. I subbed corn starch and it came out fine.
Glad you liked it, Cara!
Has anyone tried freezing these for the week?
Hi, I used a “silicone muffin tin” I got on Amazon specifically for these egg bites. I followed the directions exactly. The only thing is I wanted to see if a slow cooker would work. It did and it didn’t. The “bites’ came out with a creamy custard top and the bottom had all the other ingredients. So, the ingredients separated. Any suggestions? I am going to bake them like creme brulee next time. It sounds like the mason jars are a bit sketchy? Can the silicone go in the oven?
on the ingredients list above the sized recipes, I see feta, but no mention in the actual recipe. Do you use feta anywhere?
The texture was spot on, in fact better and delicious, I did not use rice starch but a little bit of panko breading.