I cooked egg bites (egg, cottage cheese, shredded cheese, toppings) in silicone molds for one hour at 172 and they didnāt cook at all! Then I bumped up the temperature to 176 for an hour and a half and theyāre still raw! They were floating as I had trouble weighing them down, but I saw some other folks in this sub say this didnāt cause an issueā¦Iām a total sous vide newbie and Iām so puzzled because an egg in its shell would certainly be overcooked by now. I think probably the molds Iām using are part of the problem but would love any input from folks whoāve successfully made sous vide egg bites without using glass jars.
by emma_doe
24 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something youāve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Been there failed that lol. Its fine try try again
Silicone is a massive insulator. Use mason jars
Looks like thereās too much empty space on top to me.
Yeah, they definitely need to be completely submerged for sous vide to work (at least an inch or so water on top), and the holder also wasn’t really appropriate (air in the bag, insulating). I’ve done this with mason jars and it worked well. I’m not sure what else would really work well for holding them.
It needed to be fully submerged. Also you would have to get out more with from the bag.
Iāve never tried anything sous vide in silicone, but I agree that silicone is an insulator and will not conduct the necessary heat to your food. I also agree that the food needs to be submerged. I would reconsider small mason jars. Is there a reason you are against using Glass?
You could steam these through using an instant pot the mold won’t work for sous vide
Why on earth would you try and make them like this? You double insulated them. Use mason jars like every single recipe out there says
Just made these for the first time. 4oz mason jars. Can get 8 for like $13 on Amazon.
Donāt be discouraged, give it another shot.
Sous vide doesnāt work if your food is floating on top of the water.
Haters gonna hate. If round even eggs are your thing look up the ālong eggā, itās a sous vide egg technique that will keep you out of glass.
https://preview.redd.it/p4hxgwjkes7f1.jpeg?width=222&format=pjpg&auto=webp&s=bbe00cbb1f8504d1d3539a5428db81c11f0abc29
that mold is designed for an instant pot not a regular pot.
Everyone says mason jars, but could you just use snack size ziploc bags? maybe not pretty rounds, but could you do it.
I bought those silicone sous vide molds and had the same horrible results.
Yep, use half pint mason jars – spray with oil first , pour leaving room at top, add lids but only close to finger tight
That silicone mold works well for making egg bites in an instant pot. For sous vide, I echo the rest: use mason jars, fully submerge. Tip for that: barely tighten, loosen slightly, then re-tighten by running your fingertip along the sealing band gently. This will help prevent jars from exploding.
Set on trivet and steam in stove pot
That silicon mold is made for cooking in a steamer
I have one
Others have mentioned but the other name for a sous vide is an āimmersion circulatorā which indicates that the food needs to completely immersed to cook properly. If you want to try again with the same mold, try weighting it down with pie weights so itās not floating and vacuum seal the bag so the water comes in contact with all sides.
Good luck!
I usually wrap them in plastic wrap.
For the BEST sous vide egg bites:
1. Precook your add-ins (except stuff like cheese)
2. Mason jars, 4 oz ones from Walmart
3. [WHISK THE SHIT OUT OF YOUR EGGS](https://i.imgur.com/oZlYBS2.png). Like you’re making a meringue. Stand mixer if you have it. You need a spatula to put the mixture into jars.
Put the fluffy egg mixture into your mason jars, drop in your add-ins, then put the lid on finger-tight, then into the bath.
Basically the Anova recipe from 8 years ago:
https://anovaculinary.com/blogs/blog/easy-homemade-sous-vide-egg-bites
edit: Egg mixture above is eggs and heavy cream. Like 1 TBSP per egg.
With one side exposed to air and the other silicone Iād be surprised if the eggs got over 140F
I have the same molds and similar ingredients, and mine cooked fine *but* I put multiple small plates on top