Johnny’s Awesome Shrimp Tom Goat Eggbites

(1)

John Brodeur

Edmonton , Alberta

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I know what you’re thinking...What the heck is a Shrimp Tom Goat? Well here it is. My wife and I used to go to a breakfast restaurant and had their Shrimp Tomato and Goat Cheese omelet and it was sooo good! After breakfast when we got the bill, it said “shrmptomgoat”. So from that moment on, my wife and I called it the Shrimp Tom Goat. When I got my Anova Pro, I felt inspired to try making sous vide egg bites with a mixture of those awesome flavours. Before we get started, if you haven’t yet done sous vide egg bites, you should know that if you put cold glass jars with cold ingredients into 170F water, there’s a chance of the jars breaking. Of course none of us want that, for obvious reasons!! Here’s a few tips to avoid that disaster: • Take your ingredients out of the fridge at least half an hour before cooking to allow them to get closer to room temperature. • Although with sous vide we usually preheat the water bath before adding the food, I don’t recommend doing that with glass jars. Get all your jars into the water bath and then fire up your Anova, which will allow the jars to heat up at a more controlled pace. I don’t buy the best jars and I haven’t had any problems at all using these tips. • This recipe is for 6 eggs, but you can adjust all quantities to your needs and preferences.
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Ingredients for 0

  • 1/2 dz - extra large eggs

  • 1/4 cup - shrimp (chopped into small pieces)

  • 1/4 cup - tomato (chopped into small pieces)

  • 1/4 cup - goat cheese (crumbled)

  • 1 length - 1/4” chive (chopped into small pieces)

  • 1 tsp - Old Bay seasoning

  • 6 - 125ml jars with lids

Directions

  • Step 1

    Scramble all the eggs with the Old Bay seasoning.

  • Step 2

    Chop the shrimp, tomato and onion, and crumble the goat cheese.

  • Step 3

    Spray your 125ml jars with non-stick spray. Don’t forget this step like I did. It made it quite difficult to remove the egg bites from the jars, especially without breaking them apart, plus cleaning the jars was not a pleasant task.

  • Step 4

    Evenly divide all the ingredients between your 6 jars, keeping the eggs for last. Leave approximately a ½” air gap.

  • Step 5

    Put on all your lids and add all of them to your water bath.

  • Step 6

    Set your Anova to 170F for 1 hr.

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170 F / 76.7 C Recipe Temp
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