You're an inspiration! Thank you for all that you do Guga, and friends. The cottage cheese option is the best for those attempting to watch their weight and plan to use this method as a meal prep for breakfast. I used half egg/half cottage cheese and finished with Gouda cheese and bacon. Also, I filled my smooth-sided jars the night before cooking, to allow the air bubbles to escape. This makes a firmer end product that can be turned out of the jar, put in the fridge or freezer and reheated using a small frying pan and a tiny bit of olive oil. Next, I plan on experimenting with replacing half of the cottage cheese with smoked salmon cream cheese...imagine...Lox Egg Bites...oh my!
@@SousVideEverything hey guga i cant find suvi water boiler thingy locally so i guess its amazon for me which brand to look for tho that isnt a waste or scam for the money?
Gouga, I just talked to a Starbucks employee who told me the cheeses used. "Gruyere for the bacon, and Monterey Jack for the egg whites" Keep up the great content, I love it
Guga pleaaaase make a Sous Vide and grilling (SVE/Guga foods) cook book!!! I was just looking on amazon for a cook book for sous vide and I was like.... waaait Guga should do one! Anybody with me!?
You guys are awesome!!!! I have 30 hens and am constantly being asked to bring eggy dishes to gatherings. Being one who likes the Starbuck's egg bites, this is exactly what I needed!
BTW, I don't recommend blending or whipping the egg mixture unless you prefer a fluffy texture. You get the traditional firmer egg bites just by whisking all the ingredients gently.
Other than Guga's genius, Angelo's never-disappointing reaction faces, the awesome video editing, etc. the main reason this is the best channel on TH-cam is how they link to EVERYTHING! This little bit of extra work makes such a HUGE difference.
Eggs Philly creme cheese Smoked gouda cheese Mixed up in Vitamix. Nice and airy. Spray a little release spray into jars. Pour into 4oz jars Add bacon bits or ham bits or steak bits salt and pepper Lids on finger tight. Sous vide at 190 deg for 1 hr. The jars will pop just like you are canning when removed from water bath. Use a small frosting knife to scrape around the jar to remove. ENJOY
Amazing video! Love how showed the consistency of the batters AND the consistency and thickness of the finished product! Thank you for ranking them too!
Foodsaver makes an attachment that sucks the air out of mason jars. It helps to pull the air bubbles out of the egg mixture to make a creamier texture and more even cooking. I also grease the cup before adding the mixture if I plan on taking it out.
You're supposed to incorporate the toppings into the mix, cool it after sous vide, then air fry! I love how we got the experiment with all the different cheeses. Cuts out a lot of testing time. Thanks guys!
Guga, you ROCK man! The Pot de Creme is my wife's favorite dessert - I followed that episode to a "T" and blew her mind with it. My daughter buys these egg bites ALL the time - wait, has ME buy these egg bites all the time...going to do a test batch tonight with cream cheese. Thanks for making us look like pros to our families!
I make my own if these at home steamed in my instant pot (don't have a sous vide) and they are very good! I use a mix of cream cheese and cottage cheese for mine. I blend it up then mix in some spices and chorizo before cooking.
Heavy cream works SO GOOD for making fluffy eggs! I love just microwaving an egg & cream mix with cheese to make a super-quick cheese souffle. The stuff basically quadruples or quintuples in height, it's so fluffy. Gotta love that. ♥
@@jstump1972 A tablespoon of cream per egg. Time varies depending on wattage. I had a 1500-Watt microwave that could do 2 eggs in 90 seconds. The one I have now takes 3 minutes. Best advice is to take it to one minute at first, then estimate from there. When the top is almost set, add your cheese on top and zap until melted. Just make sure you liberally coat the inside of your dish with cooking spray, or getting the dish clean could be some serious work.
Awesome video as always. If you butter the Mason jar first they will come out of the jar easier. If not they usually break when trying to take them out
Spray the jars w oil (Pam) first. Makes cleanup much easier. Put bacon bits in the jar w the egg mixture. Also green onion slices/ herbs etc. Mixing well is critical. I tried a blender with cottage cheese and all the cottage bits ended up in the bottom of the blender. I don’t bother w cottage cheese anymore, but cheddar has a similar problem. I may try the immersion blender since that looks like what you did.
Paul Gerton cottage cheese is essential for my taste. You're not blending long enough or powerful enough if you have lumps at the bottom of the blender. 😉
@@oblivion0077 I reheat mine in the same sous vide, then brown under the broiler. I also toast two bagel halves under the broiler at the same time and pop the egg bite in the middle for the perfect breakfast sandwich.
@@SousVideEverything oh YOU BET :) you will find easily the recipe when you will search for it.. for now just a quick peek of ingredients: 2 pork knees 10 cloves of garlic 8 tablespoon mustard salt and pepper 2 teaspoons caraway 1 teaspoon ground sweet paprika 6 allspice balls 3-4 bay leaves 2 onions twig of rosemary or juniper 500 ml black beer roux or bread for thickening
These Bacon Gruyère Sous Vide bites @ SB are my freaking ADDICTION! They’re so expensive, but the Gruyère is perfectly melted throughout & sooooooooo damn delicious! I need to invest in a Sous Vide system @ this point.
Guga! A shout out from South Louisiana!!!! Your videos have been a life saver for me (quite literally as I am a T2 diabetic who controls his BG with high fat, medium protein, and low carb. Thank you so much for your contribution to my life. Take care my friends (and my vote is for number D!!!!). -"Bo" Howell
Angel's mom is beautiful. If my local authorities would allow raising chickens, I'd have 5 or 6 before the day was over. Fresh eggs - no comparison! Thanks for sharing this recipe idea Guga!
I really appreciate both you & your nephew, for the egg bite cheese challenge. Most Instant pot recipes call for cottage cheese. Like your choices to experiment. I’m going for chorizo & crema!
Guga, I made them for the family today and they were a hit!!! Thank you for the recipe!! Any idea on what we could spray the inside of the mason jar with to get the egg to come out formed in the shape of the mason jar?
They all look like they'd be great to spread on toast. I just started to sous vide two weeks ago and I've been cooking everything that way. I usually steam my egg bites in the Instant Pot and it takes just 20 minutes to cook. So, now I have to sous vide the egg bites. They do look more like a thick pudding or mousse rather than egg biscuits which is the only way I've ever had them.
I think you put more air in yours than Starbucks, when you cut in with a spoon it looked like a foam, you should have compared by weight. I saw airspace in the mason jars, does that change the cooking? The air space would be an insulator. Was there a difference between the edges and the center when you tasted?
The weight wouldn't effect that, the issue is the amount of time and how you beat the eggs For fluffier eggs you want to beat aggressively and for longer but if you don't want fluffy you can to be gentle Personally the fluffier the better!
I was watching this last night and went to bed thinking about this and shopping for 4oz Mason jars. Then a lightbulb went off... Baby food jars! Those look like they'd be JUUUUUST the right size if you wanted to make them bite-sized. Or even just as an alternate since Mason jar prices have gone bonkers lately.
Guga, I used an old trick and added a little Dijon Mustard and some Marsala Cooking Wine to my mix and it turned out, like you say, "Amaazing!" About a tablespoon of each in a batch of 4 eggs and an equal amount of cheddar cheese. I also added some diced ham to the jam jar before pouring the egg mixture in and mixed it up. Thank you so much for all the great ideas and for being such a great pod-cast host. Cheers
Up next Guga visits Area 51. Standing next to a heavily armed fence. "Hey guys i know this alien doesnt look like much now" 'sir step away from the fence with that blowtorch now!' ...."But watch this" Aaaaaaaaaaaaa i'm on fire......looks better no?....lol... Nice job on the starbucks eggbites. Deeeeeeeeliscious...... Keep up the great work.
I made something similar while on keto but I did 50% of the egg weight in heavy creme and the other 50% weight in smoked Gouda, along with prosciutto or bacon.
I agree. Cooking shows these days are basically for "entertainment'. Always learn something new from "Guga & Friends" and that's why I keep watching. Keep up the good work!
Interesting. Something I've been making is in a muffin tin oil it, pop in a piece of ham slice, some sharp cheddar cheese and crack an egg into it, add salt pepper and cook for 10-15 minutes in the oven at 350 om nom nom
I'm trying to make a copycat version of these, and I stumbled upon your taste experiment here... which was REALLY HELPFUL!! Your video was a great format and generally helpful. SUBSCRIBED.
Finally!!’ I’ve been waiting for you guys to make this. I’m headed to the store TODAY. Next up: a sous vide liver comparison. Beef, pork, chicken, goat, lamb, etc. You know, all the major food groups 😂
Just now I noticed that I was watching LITERALLY EVERY SINGLE VIDEO OF THIS CHANNEL, but was only subscribed to Guga Foods. Apart from that, love your videos Guga, and as a fellow Brazilian it is fun to see how people react to things we eat here. Keep up the AWESOME work!
2 eggs 1/3 cup cottage cheese 1/3 cup shredded gruyere (or cheddar) Salt Pepper 1/4 teaspoon corn starch Dash of hot sauce if desired Blend in a powerful blender until everything is liquified into a consistent batter... No lumps of cheese at the bottom Bacon crumbles or diced ham if desired Sous vide at 172 for one hour. Or... Instant pot on high for 7 minutes. You can use any *hard* cheese in place of the gruyere.
Guga how about you cook a whole cow rib in the smoker and other one as sous vide and make a new experiment and I am sure that ninja will love this a lot as you can make a pasting sauce of butter ,BBQ sauce ,Brazilian peppers ,garlic and sugar that will glaze the beef to perfection and put the same sauce in the bag with the sous vide one. Please like guys if you like the idea so Guga can see it.
I did enjoy it as I love egg bites and you are right. They cost an eye at Starbucks. By the way a little thickener (corn starch, Xantan gum…..) gives structure to the bites.
This video deserves way more views. I could not figure out the container to sous vide the eggs. I also do not have sous vide. I actually used a tamales streamer pot this past weekend to see if it would give the same texture 😅 it kinda work. But now imma buy a sous vide
Top tutorial! Thanks for taking the time to share your experience. I'm a big fan of eggs in general, but egg bites add another quiver to the bow. As mentioned before, I recently purchased an Instant Pot with the sous vide function. Really looking forward to cooking my first sous vide steak, but thought I'd try something a bit less costly, just in case I end up with kevlar.
bro I work for starbucks and nothing pisses me off more when people change their order at the window. Plus on top of that the egg bites take at least a minute and a half to cook, and thats if you have nothing else in the warming queue
Guga, Did you see Chefsteps on their facebook page did a livestream the 23. marts 2017 about the Starbucks Egg Bites, , they were doing 300gram whole egg , 300gram cottage cheese and 3gram salt , 185F and around 20-30min , this really minded me of wanting to make this :/ .. lovely to see you do some testing and not just a steak you know what taste like ,.
I first found the "egg bite" recipe through the Joule app (ChefSteps), and within that recipe is the link to the CS SVEB video. Hearing Guga run through it was haaaaaauntingly familiar, if you know what I mean. The recipe is good, and flexible, but the choice of cheese is personal preference. For what it's worth, I combine 2 parts egg substitute (yeah, I'm using that nasty stuff from a carton) to 1 part dairy, and I've tried to do a different dairy every time for the sake of variety. They set up just fine. And I liked the chevre (goat cheese). I made the latest batch with a soft brie spread, and those have been great too. I've also used mascarpone, creme fraiche, heavy cream, cream cheese, and one or two others that were less than memorable. I must try the mozzarella. I must also try the cheeses they recommend, as soon as I find individual containers; it'd take me months to get through a three-pack, much less eight.
You can't do baked goods sous vide in most cases, especially something that rises like a cake. Custard like flan or creme brulee works, however. I think they did flan, and I'm fairly certain they never tried a souffle. It just doesn't make sense.
Hello, I watched one of your videos last night that had a side dish I am interested in making. I believe you said it was a favorite Brazilian side dish. It had shredded rotisserie chick, table cream, and a number of other ingredients. It could have had crispy fries or onions on the top. I thought I saved the video, but I cannot seem to find it. I really enjoy both of your channels. Thank you for all your hard work and dedication. I was also curious what you did for a day job? Thanks, Willie
Hay man I am a fan and I have been watching your videos for only a month but while I was scrolling through your videos I saw the vegan steak experiment and you talked about falafel and I am from Egypt the country that invented falafel so in here we do it fried and baked , so I wish that you make a comparison video between fried , baked , sous vide and charcoal falafel to see which one is better and thanx pro for your videos. Like plz☝"no. One"
You're an inspiration! Thank you for all that you do Guga, and friends. The cottage cheese option is the best for those attempting to watch their weight and plan to use this method as a meal prep for breakfast. I used half egg/half cottage cheese and finished with Gouda cheese and bacon. Also, I filled my smooth-sided jars the night before cooking, to allow the air bubbles to escape. This makes a firmer end product that can be turned out of the jar, put in the fridge or freezer and reheated using a small frying pan and a tiny bit of olive oil. Next, I plan on experimenting with replacing half of the cottage cheese with smoked salmon cream cheese...imagine...Lox Egg Bites...oh my!
1. Angel needs a SVE shirt
2. Guga and his twin need to stop switching places mid-video
😂😂😂
@@SousVideEverything hey guga i cant find suvi water boiler thingy locally so i guess its amazon for me
which brand to look for tho that isnt a waste or scam for the money?
@@SousVideEverything what are the 3 egg bites yall bought in the beginning of the video, hard to hear what the lady said
Gouga, I just talked to a Starbucks employee who told me the cheeses used.
"Gruyere for the bacon, and Monterey Jack for the egg whites"
Keep up the great content, I love it
They use Monterey Jack AND cottage cheese for the egg whites
it's on their website.. lol
@@1000OtherFoxes lol it’s also in the name itself. “Bacon Gruyère egg bites”
@@alexnone3374 Yes indeed !
Guga pleaaaase make a Sous Vide and grilling (SVE/Guga foods) cook book!!! I was just looking on amazon for a cook book for sous vide and I was like.... waaait Guga should do one! Anybody with me!?
I second this!!
I third it!
You guys are awesome!!!! I have 30 hens and am constantly being asked to bring eggy dishes to gatherings. Being one who likes the Starbuck's egg bites, this is exactly what I needed!
BTW, I don't recommend blending or whipping the egg mixture unless you prefer a fluffy texture. You get the traditional firmer egg bites just by whisking all the ingredients gently.
Thanks for the tip
Other than Guga's genius, Angelo's never-disappointing reaction faces, the awesome video editing, etc. the main reason this is the best channel on TH-cam is how they link to EVERYTHING! This little bit of extra work makes such a HUGE difference.
Eggs
Philly creme cheese
Smoked gouda cheese
Mixed up in Vitamix. Nice and airy.
Spray a little release spray into jars.
Pour into 4oz jars
Add bacon bits or ham bits or steak bits salt and pepper
Lids on finger tight.
Sous vide at 190 deg for 1 hr.
The jars will pop just like you are canning when removed from water bath.
Use a small frosting knife to scrape around the jar to remove.
ENJOY
Screen Shotted!
Yeah this. Get that cream cheese for the texture and some other cheese for the flavor. Sounds awesome, will try
Saved! Thanks!
No seasoning ?
@@damien1781 throw some green onion pieces or some minced garlic in the mix
I knew they didn't look that good... Where's the damned flamethrower?
The toaster oven they warm them up in.
They're really good
badandy8888 yup! Just too expensive for what they are.
Job Bouwman 💀💀
Amazing video! Love how showed the consistency of the batters AND the consistency and thickness of the finished product! Thank you for ranking them too!
Foodsaver makes an attachment that sucks the air out of mason jars. It helps to pull the air bubbles out of the egg mixture to make a creamier texture and more even cooking. I also grease the cup before adding the mixture if I plan on taking it out.
Angel is wearing the wrong shirt too (7:00)...after he called out Guga. For shame.
😂😂😂
It doesn't count if Gogs doesn't notice
Cromy gogs
They switched it
Angel has a twin too?
They come in Packs to 2 frozen in plastic when delivered to Starbucks. Starbucks only reheats frozen stuff.
You mad because you ain't making Starbucks Money 🤑 I smell a broke boi!!!!
Gee I thought they cooked them right on the spot wow
That's true, but they're still cooked sous vide before they're frozen.
@@markreedy4700 I would not have time for that😂
If this is the key, I'll do THAT! I replicated what these guys did and mine were a HARD, rubbery mess. I WANT THE STARBUCKS VERSION!!!
You're supposed to incorporate the toppings into the mix, cool it after sous vide, then air fry! I love how we got the experiment with all the different cheeses. Cuts out a lot of testing time. Thanks guys!
PLEASE DO A TOUR OF YOUR GARAGE/KITCHEN
Guga, you ROCK man! The Pot de Creme is my wife's favorite dessert - I followed that episode to a "T" and blew her mind with it. My daughter buys these egg bites ALL the time - wait, has ME buy these egg bites all the time...going to do a test batch tonight with cream cheese. Thanks for making us look like pros to our families!
0:18 that “god damn” had some actual pain in it😂 I never related so much in my life to one line.
Angel: Deep fries Gugas A5
Also Angel: $35!!!!!!!!!
Deep-frying wagyu is good tho
Cody Leon, *MS7
He said if he deep fried A5, Guga would kill him.
He didn’t deep fry a5 but the one with marbling score 7
Liked how Angel kept his "Guga Foods" shirt on why Guga made the change. Good vid thanks for taking the time to do it!
GUGA! They put it in an oven to give that semi crunchy finish. Should have used the flame too!!
I make my own if these at home steamed in my instant pot (don't have a sous vide) and they are very good! I use a mix of cream cheese and cottage cheese for mine. I blend it up then mix in some spices and chorizo before cooking.
How long do you steam them for?
liar
Ive done this too but the texture isn't the same.
@@cathypickren655 he's still a liar tho
Heavy cream works SO GOOD for making fluffy eggs! I love just microwaving an egg & cream mix with cheese to make a super-quick cheese souffle. The stuff basically quadruples or quintuples in height, it's so fluffy. Gotta love that. ♥
How long in microwave? How much cream?
@@jstump1972 A tablespoon of cream per egg. Time varies depending on wattage. I had a 1500-Watt microwave that could do 2 eggs in 90 seconds. The one I have now takes 3 minutes. Best advice is to take it to one minute at first, then estimate from there. When the top is almost set, add your cheese on top and zap until melted. Just make sure you liberally coat the inside of your dish with cooking spray, or getting the dish clean could be some serious work.
Awesome video as always. If you butter the Mason jar first they will come out of the jar easier. If not they usually break when trying to take them out
Spray the jars w oil (Pam) first. Makes cleanup much easier. Put bacon bits in the jar w the egg mixture. Also green onion slices/ herbs etc. Mixing well is critical. I tried a blender with cottage cheese and all the cottage bits ended up in the bottom of the blender. I don’t bother w cottage cheese anymore, but cheddar has a similar problem. I may try the immersion blender since that looks like what you did.
Paul Gerton cottage cheese is essential for my taste.
You're not blending long enough or powerful enough if you have lumps at the bottom of the blender. 😉
I like the different style of video. Keep up the great content as always!
I’m giddy. Woke up this morning to see this and I have all the ingredients in the fridge. Preheating now.
Nice!
I've made these SV a few times now. They are always better when cooked with the bacon in the jar, so the taste goes throughout
Do they reheat well or eat well cold? Thinking of making several for breakfast at work
@@oblivion0077 Starbucks reheat them in their microwave and they’re delicious every time.
@@oblivion0077 I reheat mine in the same sous vide, then brown under the broiler. I also toast two bagel halves under the broiler at the same time and pop the egg bite in the middle for the perfect breakfast sandwich.
You guys are awesome. Loved this video. Thanks for trying all the different options. I look forward to making these!
Please try sou vide Roasted pork knee with dark beer sauce - it is traditional Czech food and you will LOVE IT
Sounds interesting
@@SousVideEverything oh YOU BET :) you will find easily the recipe when you will search for it.. for now just a quick peek of ingredients:
2 pork knees
10 cloves of garlic
8 tablespoon mustard
salt and pepper
2 teaspoons caraway
1 teaspoon ground sweet paprika
6 allspice balls
3-4 bay leaves
2 onions
twig of rosemary or juniper
500 ml black beer
roux or bread for thickening
I"ve did in brazil its amazing
Did my first cook with my new sous vide yesterday it was as good as you guys make it look so thanks for all the videos your advise is priceless 👍
Love the chemistry you guys have! Great show, can't wait to try it myself!
Thank god. I just got a sous vide machine and this is exactly what I’m doing. Well I’m also making sous vide coffee. Hahaha
These Bacon Gruyère Sous Vide bites @ SB are my freaking ADDICTION! They’re so expensive, but the Gruyère is perfectly melted throughout & sooooooooo damn delicious! I need to invest in a Sous Vide system @ this point.
No you don't. There are many egg bite recipes on y/t that you can do in muffin tins.
Mine too! Just had them for dinner. But got my ⭐️ stars!
@@Pipster-oe6ombut they don’t have the same texture.
Legend says Angel is still scraping the bottom of the jar for more Quero Crema egg bites.
Loved the "learn with me" style video
Guga! A shout out from South Louisiana!!!! Your videos have been a life saver for me (quite literally as I am a T2 diabetic who controls his BG with high fat, medium protein, and low carb. Thank you so much for your contribution to my life. Take care my friends (and my vote is for number D!!!!). -"Bo" Howell
Angel's mom is beautiful.
If my local authorities would allow raising chickens, I'd have 5 or 6 before the day was over. Fresh eggs - no comparison!
Thanks for sharing this recipe idea Guga!
I really appreciate both you & your nephew, for the egg bite cheese challenge. Most Instant pot recipes call for cottage cheese. Like your choices to experiment. I’m going for chorizo & crema!
Poor Angel had to spend his money after being spoon fed FREE wagyu buy his uncle every other episode 😂😂
I appreciate that you tried a multitude of combinations for this. Thank you☺️
Guga, I made them for the family today and they were a hit!!! Thank you for the recipe!! Any idea on what we could spray the inside of the mason jar with to get the egg to come out formed in the shape of the mason jar?
Butter
Angle is the most pickiest eater on the planted
Guga needs to say to him no more steak until you eat vegetables
They all look like they'd be great to spread on toast. I just started to sous vide two weeks ago and I've been cooking everything that way. I usually steam my egg bites in the Instant Pot and it takes just 20 minutes to cook. So, now I have to sous vide the egg bites. They do look more like a thick pudding or mousse rather than egg biscuits which is the only way I've ever had them.
Rescipe please
Thanks for evaluating the different combos of egg & cheese :)
I think you put more air in yours than Starbucks, when you cut in with a spoon it looked like a foam, you should have compared by weight.
I saw airspace in the mason jars, does that change the cooking? The air space would be an insulator. Was there a difference between the edges and the center when you tasted?
An insulator won't matter much for sous vide.
The weight wouldn't effect that, the issue is the amount of time and how you beat the eggs
For fluffier eggs you want to beat aggressively and for longer but if you don't want fluffy you can to be gentle
Personally the fluffier the better!
I was watching this last night and went to bed thinking about this and shopping for 4oz Mason jars. Then a lightbulb went off... Baby food jars! Those look like they'd be JUUUUUST the right size if you wanted to make them bite-sized. Or even just as an alternate since Mason jar prices have gone bonkers lately.
love Angel's sense of humor. xD
Guga,
I used an old trick and added a little Dijon Mustard and some Marsala Cooking Wine to my mix and it turned out, like you say, "Amaazing!"
About a tablespoon of each in a batch of 4 eggs and an equal amount of cheddar cheese. I also added some diced ham to the jam jar before pouring the egg mixture in and mixed it up.
Thank you so much for all the great ideas and for being such a great pod-cast host.
Cheers
Up next Guga visits Area 51. Standing next to a heavily armed fence. "Hey guys i know this alien doesnt look like much now" 'sir step away from the fence with that blowtorch now!' ...."But watch this"
Aaaaaaaaaaaaa i'm on fire......looks better no?....lol... Nice job on the starbucks eggbites. Deeeeeeeeliscious...... Keep up the great work.
I made something similar while on keto but I did 50% of the egg weight in heavy creme and the other 50% weight in smoked Gouda, along with prosciutto or bacon.
Would love to see your take on Jamaican jerk chicken. Keep up the good work!
Your videos are awesome! The way its set up and the tasting with your buddies at the end. Better than whats on the food cooking shows.
Thanks so much Kyle
I agree. Cooking shows these days are basically for "entertainment'. Always learn something new from "Guga & Friends" and that's why I keep watching. Keep up the good work!
Interesting.
Something I've been making is in a muffin tin oil it, pop in a piece of ham slice, some sharp cheddar cheese and crack an egg into it, add salt pepper and cook for 10-15 minutes in the oven at 350 om nom nom
I make mine with Cottage cheese.. it's amazing!!
$30 for some egg? Starbucks is insane with those prices!
Its ridiculous they are trying to rob you basically.
Yet people still buy them...
Love these tests. It's been amazing to watch your channel and video production grow and improve. Congratulations on your success.
I noticed you used Philly Lite Cream Cheese... try the Philly Regular Cream Cheese ... gives a much fuller flavor.
Bert Neuman , it says Original. Not Lite cream cheese.
WOW Chicos, This is by far the best and fun to watch informative video on egg bite!! Gracias!! Now I'm not afraid to try and make some!
6:33 - "Can we acknowledge that you're wearing the wrong shirt?!"
I'm trying to make a copycat version of these, and I stumbled upon your taste experiment here... which was REALLY HELPFUL!! Your video was a great format and generally helpful. SUBSCRIBED.
Finally!!’ I’ve been waiting for you guys to make this. I’m headed to the store TODAY.
Next up: a sous vide liver comparison. Beef, pork, chicken, goat, lamb, etc. You know, all the major food groups 😂
🤣
I just made these with shredded cheddar and it is so good and soft
I make them in juice glasses in a water bath in the oven
I just made some today! Water bath in dessert cups- so good!!
I did some with smoked Gouda and sharp cheddar with a topping of smoked bacon. Family love them.
2:21 . My man said PROCESS CHEESED. I'm done.
😂😂😂
@@SousVideEverything My wife puts processed cheese in our 8oz egg bites every week, going on 6 weeks now
Just started making these with an air fryer but looking forward to trying some of these methods. Very cool, later Starbucks
Just sent this to my fiancé. Entitlrd: "the kinda science I like." What else to say? Great Job!
That is a cool test and a very nice video - like it 👍👍👍
Angel: that ones good
Guga: *literaly has a seizure*
Just now I noticed that I was watching LITERALLY EVERY SINGLE VIDEO OF THIS CHANNEL, but was only subscribed to Guga Foods. Apart from that, love your videos Guga, and as a fellow Brazilian it is fun to see how people react to things we eat here. Keep up the AWESOME work!
Thank you my Brazilian friend!
11:14 sounded like the ghost from that one super mario level
This might be my new way making breakfast for work days. I think wrapping a piece of cooked bacon around the inside of the jar first would be AMAZING.
They looked awesome! Another great idea for Mason jar sous vide cooking! Thanks Guga 👉💨
-Jonathan
I’ve made some w half cream cheese and half cottage cheese and the texture was supreme! Great video guys!
Great experiment! Only blue cheese was missing :P
Excellent video!!
2 eggs
1/3 cup cottage cheese
1/3 cup shredded gruyere (or cheddar)
Salt
Pepper
1/4 teaspoon corn starch
Dash of hot sauce if desired
Blend in a powerful blender until everything is liquified into a consistent batter... No lumps of cheese at the bottom
Bacon crumbles or diced ham if desired
Sous vide at 172 for one hour.
Or... Instant pot on high for 7 minutes.
You can use any *hard* cheese in place of the gruyere.
I made these this morning with Crema Mexicana. They came out so fluffy and smooth. Delicious when topped with bacon and Sriracha. Thanks Guga & SVE
Guga how about you cook a whole cow rib in the smoker and other one as sous vide and make a new experiment and I am sure that ninja will love this a lot as you can make a pasting sauce of butter ,BBQ sauce ,Brazilian peppers ,garlic and sugar that will glaze the beef to perfection and put the same sauce in the bag with the sous vide one.
Please like guys if you like the idea so Guga can see it.
Abdelrahman Embaby putting the sauce in the sous vide bag dilutes the beef flavor
I did enjoy it as I love egg bites and you are right. They cost an eye at Starbucks. By the way a little thickener (corn starch, Xantan gum…..) gives structure to the bites.
“Here are twelve fresh eggs which I got from my sister in-law.” - Guga 2019
Lol
This video deserves way more views. I could not figure out the container to sous vide the eggs. I also do not have sous vide. I actually used a tamales streamer pot this past weekend to see if it would give the same texture 😅 it kinda work. But now imma buy a sous vide
Yo guga do more of recreating food from different places
Great video guga and angel. Fantastic!
0:47 "pinga" LMAO
Awesome Video- thanks!
Guga, how did you make your guga foods shirt turn into a sve shirt? That was amazing!!
Top tutorial! Thanks for taking the time to share your experience. I'm a big fan of eggs in general, but egg bites add another quiver to the bow. As mentioned before, I recently purchased an Instant Pot with the sous vide function. Really looking forward to cooking my first sous vide steak, but thought I'd try something a bit less costly, just in case I end up with kevlar.
My favorite part is when Angel pays 😂😂😂
Wonderful choice for a vlog! Egg bites have been all the rave for some time now. You went above and beyond as usual. Cheers from Canader eh!
Guga doubling the order 😂
bro I work for starbucks and nothing pisses me off more when people change their order at the window. Plus on top of that the egg bites take at least a minute and a half to cook, and thats if you have nothing else in the warming queue
Always love to see your relationship with angel, you're such a cool uncle.
Guga, Did you see Chefsteps on their facebook page did a livestream the 23. marts 2017 about the Starbucks Egg Bites, , they were doing 300gram whole egg , 300gram cottage cheese and 3gram salt , 185F and around 20-30min , this really minded me of wanting to make this :/ .. lovely to see you do some testing and not just a steak you know what taste like ,.
I first found the "egg bite" recipe through the Joule app (ChefSteps), and within that recipe is the link to the CS SVEB video. Hearing Guga run through it was haaaaaauntingly familiar, if you know what I mean.
The recipe is good, and flexible, but the choice of cheese is personal preference. For what it's worth, I combine 2 parts egg substitute (yeah, I'm using that nasty stuff from a carton) to 1 part dairy, and I've tried to do a different dairy every time for the sake of variety. They set up just fine. And I liked the chevre (goat cheese). I made the latest batch with a soft brie spread, and those have been great too. I've also used mascarpone, creme fraiche, heavy cream, cream cheese, and one or two others that were less than memorable.
I must try the mozzarella. I must also try the cheeses they recommend, as soon as I find individual containers; it'd take me months to get through a three-pack, much less eight.
I like the interaction!! you guys and mawmaw make a great team!!!
Is it possible to do souffle sous vide. Would be an interesting experiment
theyve done that I think
You can't do baked goods sous vide in most cases, especially something that rises like a cake. Custard like flan or creme brulee works, however. I think they did flan, and I'm fairly certain they never tried a souffle. It just doesn't make sense.
Hello, I watched one of your videos last night that had a side dish I am interested in making. I believe you said it was a favorite Brazilian side dish. It had shredded rotisserie chick, table cream, and a number of other ingredients. It could have had crispy fries or onions on the top. I thought I saved the video, but I cannot seem to find it. I really enjoy both of your channels. Thank you for all your hard work and dedication. I was also curious what you did for a day job? Thanks, Willie
That sounds delicious! Hope someone comes along with the vid...
Guga, try to sous vide Beef Rendang (Indonesian food)!!!
Thanks for the demo.
Hay man I am a fan and I have been watching your videos for only a month but while I was scrolling through your videos I saw the vegan steak experiment and you talked about falafel and I am from Egypt the country that invented falafel so in here we do it fried and baked , so I wish that you make a comparison video between fried , baked , sous vide and charcoal falafel to see which one is better and thanx pro for your videos.
Like plz☝"no. One"
Man im intressted on it,i've heard about but in brazil i never found to buy ;-;
Love sous vide eggs! Great experiment