Sous vide egg bites have a texture you can’t get in an oven: smooth, tender and custard-like all the way through. This version pairs sweet, slowly caramelized onions with flaked salmon. They’re cooked in small canning jars, so they’re easy to portion and store for quick breakfasts.
The original version of this recipe used leeks; sweet onions such as Vidalia are easier to clean and caramelize beautifully.
Recipe card
Sous Vide Egg Bites with Caramelized Onions and Salmon
Ingredients
- 6 large eggs
- ½ cup (125 ml) milk
- 2 medium sweet onions (such as Vidalia), thinly sliced
- 1 tbsp olive oil
- Pinch of salt and a pinch of sugar
- 4 oz (115 g) cooked salmon, flaked (leftover fillet, hot-smoked or canned)
- 6 small (4 oz) canning jars with lids
Method
- Preheat your sous vide water bath to 170°F (77°C).
- Whisk the eggs and milk until smooth. For the silkiest texture, strain the mixture through a sieve.
- Heat the olive oil in a frying pan over medium-high heat. Add the onions with a pinch of salt and sugar, then lower to medium and cook, stirring occasionally, for 20–25 minutes until soft and golden brown. Let cool slightly.
- Combine the onions and salmon and divide between the 6 jars.
- Pour the egg mixture over the filling, leaving at least ½ inch of space at the top.
- Close the lids “fingertip tight” — turn until you meet resistance using only your fingertips, so air can escape during cooking.
- Lower the jars into the water bath so they’re fully submerged and cook for 1 hour.
- Remove carefully. Serve in the jar, or run a knife around the edge and turn out onto a plate.
Notes
- If jars float, the lids are too loose or there’s too much air; weigh them down with a rack.
- Swap the salmon for cooked bacon, spinach and feta, or roasted peppers.
Tips for perfect egg bites
- Blend or strain the eggs for a smoother, café-style texture.
- Don’t overtighten lids. Fingertip-tight lets expanding air escape and helps prevent cracked jars.
- Start the jars in hot water rather than putting cold jars into a boiling-hot bath — avoid sudden temperature shocks with glass.
How to store and reheat
Cool the jars quickly in ice water, then refrigerate (lids tightened) and eat within 3–4 days. Reheat in a 140°F (60°C) water bath for 20–30 minutes or briefly in the microwave with the lid removed. If you have a jar attachment for your vacuum sealer’s accessory port, you can remove the air from the jars for better fridge quality — but it doesn’t extend the safe storage time.
Frequently asked questions
Can I make egg bites in a vacuum bag instead of jars?
It’s possible with a chamber sealer, but liquid eggs are very hard to seal in an external (suction) vacuum sealer. Jars are far easier and give a neat shape.
Are sous vide egg bites fully cooked?
Yes — 170°F (77°C) for an hour sets the eggs completely while keeping them tender. The salmon should already be cooked before it goes in.
