Nondairy (and some dairy) Egg Bites

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Edith Helbert

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Some of these have cream cheese because I’ve done it before so I knew it would work. However, cheese and cream cheese (and especially butter) cause me a lot of joint pain, so I tested some nondairy options to see if they’d work. The texture of all three is similar, but do have slight variations in creaminess. I actually liked the texture of the water ones best, it breaks delicately like a nice flan. A little sugar or honey instead of the seasoning would have made them taste just like my grandmother’s egg custard, and cinnamon or vanilla would be nice. All three needed salt, although the bacon ones were better than the other two. The bacon all settled to the bottom despite a shake before I put them in the bath.
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Ingredients for 10

  • 14 eggs

  • Precooked bacon crumbles

  • So Delicious nondairy creamer

  • Water

  • Cream cheese

  • Penzey’s Sunny Paris seasoning

  • Small jelly jars

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 172.0ºF / 77.8ºC.

  • Step 2

    Whisk together 5 eggs and some creamer. I don’t think measurements really matter for this recipe. Put bacon bits in a jar and pour the egg mixture to the rim. Put a lid on finger tight (like all the recipes for this) and continue until you run out - it will fill 3-4 jars.

  • Step 3

    Crack 5 more eggs. Microwave about half a packet of cream cheese for 15 seconds. Blend that into your eggs, thinning the mixture with creamer or water if you want. These have dairy so I made them this time because I know they work, but I’m trying to cut out dairy so the others are an experiment. Fill jars -again, you should have enough to fill 3 or 4 jars.

  • Step 4

    Rinse out your bowl or whatever and this time crack the remaining 4 eggs, whisk in some water like for an omelet, and add the seasoning. Fill jars.

  • Step 5

    Sous vide for 1 hour.

    • Step 0

      Enjoy hot or cold, or read some other recipes about futzing around with a blowtorch.

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172 F / 77.8 C Recipe Temp
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