What About Egg Bites?

Sous Vide Egg Bites are the new item on Starbucks’ menu. Reportedly Starbucks got so many requests for egg sandwiches sans bread that they came up with a breadless egg choice. Each order of Egg Bites consists of two little discs of egg, about three bites each. They come in Bacon & Gruyere (shown), and Egg White & Red Pepper.

They are cooked “sous vide,” a method that is growing in popularity. “Sous vide” means “under vacuum,” and refers to the fact that foods to be cooked this way are vacuum sealed in plastic, then immersed in a water bath that holds a very steady temperature no higher than the desired temperature of the finished dish.  Starbucks puts the egg mixture, cheese, and other ingredients in little molds before vacuum-sealing. After all, if you just put beaten eggs in a plastic bag, then put it in a vacuum sealer, you’d make an awful mess.

Anyway, the result is little bits of eggy food that can be rewarmed in the microwave, and eaten with the fingers or a plastic fork. The texture is described as “velvety.” I have tried the Bacon & Gruyere Sous Vide Egg Bites, and the adjective is apt. The tender texture apparently comes from cooking sous vide. The Bacon & Gruyere SVEBs are quite tasty.  (I have not tried the Egg White & Red Pepper Sous Vide Egg Bites because I am opposed to the very notion of throwing away egg yolks. That’s where all the vitamins are.)

Unfortunately, two Bacon & Gruyere SVEGs — a serving — contain 9 grams of carbohydrate, none of it fiber. I assume this is because they contain both potato starch and rice starch, though no wheat, and I’m guessing no gluten. Too, the first ingredient on the list is cottage cheese, the carb count of which varies from brand to brand. If I’m eating out, I’d rather take the time to get a couple of fried or scrambled eggs and a side of bacon, hold the extra carbs.

But that’s me. I’m asking you: Have you tried Egg Bites? Would you try them? If you have, did you like them? Under what circumstances would these be your breakfast of choice? Would you eat ’em at Starbucks, or take them to go?  Enquiring cookbook authors want to know.

14 Responses to What About Egg Bites?
  1. Crystal Kushmaul
    January 19, 2017 | 10:47 pm

    They sounded great until you mentioned the carbs! No thanks!

  2. Marsha
    January 19, 2017 | 11:20 pm

    No, I haven’t tried them. No, I wouldn’t be interested in something overpriced (everything at Starbucks is overpriced, IMO). I rarely eat out. If I were going to eat out it would not be at Starbucks. Maybe some of your other readers like to eat there. I avoid the place like the plague because it seems there is sugar in everything.

  3. Wendy Anderson
    January 20, 2017 | 12:13 am

    I wouldn’t try them only because I don’t generally trust other people to cook my eggs. I’m funny that way.

    That said, if I had a sous-vide device, I would TOTALLY try to make my own. Because how much more convenient could that be?

    (Oh, and I completely agree about egg yolks.)

  4. Marcy
    January 20, 2017 | 2:55 am

    I’ve tried to never store, let alone cook, any food in plastic. And you’ve got to wonder if the low cooking temperature is sufficient to kill any salmonella. Is this cooked to order by a harried barrista or shipped from afar ready to warm up? Either way carries a risk of contamination. I agree with your other respondents: make your own.

    • Dana
      February 2, 2017 | 5:33 pm

      As I understand it, they are cooked at Starbucks Central, then warmed up at the individual stores.

  5. Jude
    January 20, 2017 | 9:04 am

    Makes me want to try making them myself… mmmmm wonder about the molds, how that would work. Ramekins? The starches are stabilizers, a wee extra bit of solidity or ‘finger feel’ and could be left out… All that said, if it’s them or a Danish and I was very hungry, I’d try them.

    And totally agree, don’t like encouraging egg white consumption, supports all that stupid low fat stuff! :-)

    • Dana
      February 2, 2017 | 5:34 pm

      Not to mention that all of the vitamins and antioxidants — plus the brain-building fats and cholesterol — are in the yolks. You’d do better to toss out the whites, not that I do that, either.

    • Alan
      May 16, 2017 | 1:46 am

      Personally I would take a cream cheese danish with mozzarella cheese dough over the starch any day.

  6. Tessa
    January 20, 2017 | 12:11 pm

    What is the need of the potato and rice starch? Why bother? It can’t be difficult to create the dish without. It would be nice to eat out low-carb, but everywhere seems deliberately to banjax the notion.

    • Dana
      February 2, 2017 | 5:35 pm

      To be fair, cooking in huge quantity, to be shipped to various stores, in a form that hurried baristas can’t mess up, is a whole different game than cooking at home.

  7. Susan Glass
    January 20, 2017 | 12:33 pm

    I have had the egg white ones. I truest enjoyed them but now that I know about the potato starch and rice flour I’m not sure I’ll be having them to often.
    But in a pinch I might grab them again . My son uses this way of cooking quite often, I’ll have to get him to practice and see if he can make them
    without all that other stuff.

  8. Janie L Crist
    January 23, 2017 | 3:03 pm

    Thanks for info on potato starch and rice. I was trying to figure out the 2 grams of sugar per . Who wants a 1000 mg for two of these? Not so healthy.

    • Dana
      February 2, 2017 | 5:36 pm

      1000 mgs of…?

  9. Andrew DiMino
    February 9, 2017 | 3:14 am

    If you love Starbucks Sous Vide Egg Bites: Bacon & Gruyere, you’re going to love Dana Carpender’s amazing low-carb and gluten-free version which is healthier and less expensive to make. Low-Carb dieters will love these velvety smooth Bacon and Gruyere Sous Vide Egg Bites which only have 2g carbs per serving—7g less per serving than Starbucks! Take them anywhere and everywhere!

    This was a fun post to write!

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