Ah, what is Sous Vide you ask? I’m glad you did as it’s one of my favorite culinary techniques! And, it’s also quite fabulous to pronounce when you are serving this dish to friends! To cook food using the Sous Vide method simply means to heat it just enough for it to reach the doneness you want—without under or over-cooking your culinary masterpiece. Sous Vide in French translates to “under vacuum” and refers to vacuum-sealing food in a jar or bag, and then cooking it to a very precise temperature in a water bath. While it may sound tricky, there’s no need to fret. All you need is a sous vide circulator and a large pot of water.
Bacon Sous Vide Egg Cups
Make this recipe with Ground Bacon
- 1 8-oz package of Ground Bacon
- 6 eggs
- 1-½ cups cream
- 1 c + 6 Tbs. grated Parmesan cheese
- Salt & pepper to taste
- Six 4-oz mason jars with lids, spray with nonstick cooking spray. And, spoon about a tablespoon of shredded cheese onto the bottom of each mason jar
- To create the water bath, fill your pot with water—leaving room at the top to ensure the water doesn’t spill over once you put in the circulator. Add in the jars.
- You’ll want to mount the sous vide circulator to the inside side of your pot and set the temperature to 172 degrees. While the water is heating up, move on to preparing your recipe.
- In a saucepan with juuuuust enough water, cook Ground Bacon until desired crispiness is achieved.
- In a separate bowl, whisk together eggs, cream, cheese; add bacon and salt & pepper.
- Pour mixture into the glass jars, and close each lid's finger tight. (This is very important not to tighten the jars too much or the glass could break.)
- Using tongs, lower the sealed jars into the water. Once added to the bath, the water temperature may lower. Don’t worry, it will rise back up again after a few minutes.
- Let the jars bathe for 1 hour.
- Remove the jars carefully and place on a tray. Let cool for about 10 minutes.
- Remove the lids and torch the tops of each before serving. We like to use a small kitchen hand torch (ex: a butane or propane adjustable kitchen torch) but a generic propane soldering torch also works. In a pinch, you can put it under the broiler.
- Serve and enjoy. Bon appétit!
NOTE: You can prepare these ahead of time as they will keep for up to five days in the refrigerator. To reheat, microwave for 45 seconds to 1 minute or warm in ½” warm water. These egg cups make a great quick breakfast!