DIY Egg Bites: Instant Pot vs. Sous Vide with Nando's Peri Peri

I was sent products from Nando's free of charge in exchange for an honest review.

It is a universal fact at this point that the sous vide egg bites are the single best item on the Starbucks food menu. I've personally been obsessed with them even since they first premiered. There is just something so pleasing about their unique velvety smooth texture. As far as fast food breakfast options, there really is nothing like them out there at the moment.

This is perhaps why the internet has been positively flooded with recipes for these darn things. The most common form they seem to take are the versions made in specifically designed silicon molds in an Instant Pot. I actually had received one of these molds for Christmas last year because my mother had remembered me raving about the dynamic little protein bombs. But ever since I got a sous vide machine that actually fits inside my Instant Pot, I've been curious about whether you actually needed to use a sous vide to achieve that distinctive texture. This, ladies and gentlemen, is what I set out to test one morning.

First, I started out by making one egg mixture base to be used in both tests. I scrambled 6 eggs, then added 1/4 a cup of softened cream cheese (many recipes use cottage cheese, and reportedly, so does the original Starbucks recipe) and some salt. I then divided the base into two batches; to the first batch I added some crisped and crumbled bacon and some shredded cheddar cheese, and to the second batch I added some Swiss cheese and spinach I had sauted and squeezed the moisture out of. Then, wanting to kick things up a notch, I grabbed some Nando's Peri-Peri Sauce.

Now, if you've been around here for any length of time, you'll know that I am a bit of a wuss when it comes to spice. However, I make an exception for Nando's Peri-Peri. Ever since they came to Chicago, I have been obsessed with their range of sauces, all made with African bird's eye chilies, AKA peri-peri. They do have heat, don't get me wrong, but they also have a bright vinegary base that gives them a really well rounded flavor, especially when slathered all over Nando's famous South African chicken. The sauces have recently become available in grocery stores all across Chicago, but they are also available through Amazon.

Since I am a spice wuss at heart, I opted to use two of the sauces from the medium range to kick up my egg bites. For the spinach and Swiss, I added the regular Medium Peri-Peri sauce, and for the bacon and cheddar, I added the Garlic Medium, (my personal fav). For the Instant Pot version, I poured the mixtures into the individual cavities of the silicon mold, about 3/4 of the way full, put on the lid, and set it inside the Instant Pot on top of the trivet with 1 cup of water in the bottom. I then set the Instant Pot for 10 minutes. For the sous vide, I poured the mixtures into some jam jars and made sure they were sealed tight. I then put them in the water bath and set my circulator to 172 degrees for an hour.

The Results:

Instant Pot Version: The eggs ended up expanding more than I thought they would and popped the lid off the mold. Next time, I might try sealing it with some tin foil. The flavor of these egg bites was great. Lots of vinegar and spice from the Nando's sauce coming through, saltiness from the cheeses, etc. The texture was good... but not like the originals. They just didn't have that same silky, velvety, luxurious mouthfeel. They were more along the lines of a steamed or baked egg... which is pretty much what they were. Still, using the mold made them very easy to pick up and eat as well as pack for on the go.

The Sous Vide Version: This cooking method ended up dulling the flavors just a tinsy bit, so next time I try this, I probably would add a bit more of the Nando's sauce. The texture was almost spot on, though because of the amount of fillings I had added, the eggs didn't quite hold together like the Starbucks ones. It ended up being easier to scoop them out of the jar with a spoon. Still portable, but maybe not ideal for everyone to have to carry their breakfast in a glass jar with a metal lid. Still, the eggs were perfectly silky and pleasing. It was also a pain in the butt to clean the jars afterwards, even though I had oiled them to try and avoid the eggs sticking to the glass. But this might have happened because my jars were textured on the inside, and I only filled them about half way.

Verdict: The Instant Pot version was definitely quicker to do and tasted fine, but if I were to do these again, which I probably will, I would try to perfect the sous vide version, because the texture was just so close. A few less add-ins, perhaps, smaller jars, and using cottage cheese instead of cream cheese would be my next experiment. I'd also like to try a shredded chicken and sweet onion version with the Nando's Lemon and Herb sauce.

So what do you think? Would you go through the hassle of sous vide just to get that addictive texture at home? Or would you opt for the convenience of the Instant Pot method? Let me know in the comments below!

Postcards from Bunny: International Fusion Dinners at Nando's Peri-Peri and Beef and Barley

With the start of a new year, Bunny has made a vow.  "I know my dear husband Benedict will miss me while he is out at his various archaeological digs, but I feel I simply must do some more stopping into Chicago this year!  I do miss it so, and since I've left there has just been so much happening that I feel I have to spend more and more time each time I come back to catch up!  There doesn't seem to be a bit of nosh on this planet that I can't find in Chicago.  Also, I simply can't sit back anymore and let Brandy have all the fun!"

This all started out as an extended stay to finish up some Christmas shopping and ended up as a mini culinary tour of the world as Bunny dined in spot after spot, letting her various cravings steer the way for where to go next.  While out on Michigan Avenue one night, Bunny was struck by an intense craving for "A cheeky Nando's," as she put it.  Nando's Peri Peri had recently made its debut in Chicago with several location from Lakeview to Lincoln Park to The Loop, serving up South African style chicken and a variety of unique sides, sauces, and more.  Though not originating there, residents of the UK especially seem pretty fond of the fiery chicken and its accouterments, referring to the practice of heading out for a late night dinner after a bit of drinking as going for a "Cheeky Nandos."

Straight away Bunny was infatuated with Nandos and its beautiful interior.  Stopping into the newest location in Chicago on Wabash, she was greeted by a variety of vibrant colors, whimsical lighting, and a smiling employee who quickly went over the menu with her.  Bunny opted to try a flame grilled chicken breast with a mild, yet flavorful Mango Lime glaze, which was cooked to perfection.  On the side, she tried some flame grilled corn on the cob (which on such a wintery evening made Bunny smile with the thought of summer) and some of Nandos' signature Macho Peas with mint and chili flakes (which were not only extremely flavorful, but also such a beautiful shade of green that Bunny immediately took a picture of them, saying, "This is exactly the color I wanted for my kitchen!").  Along with the food, Bunny indulged in a bit Mango Sangria, which was wonderfully bright without being too sweet.  "So very happy to see that Nandos has made their way to Chicago!" Bunny exclaimed, "It's a comfort to know that when I'm in a cheeky mood, there will always be a bit of cheeky chicken just down the corner."

Continuing a few nights later, Bunny stopped into Beef and Barley in West Lakeview to sample their menu full of international fusion dishes condensed into a gastro-pub style experience or shareable plates and craft cocktails.  Beginning with a few cocktails, Bunny favored the Victorian style punches as well as a little something called the Red Ryder made with whiskey, pomegranate molasses, citrus juice, bitters, and topped with Half Acre Daisy Cutter, and also the Spiced Kessel Rum cocktail with cinnamon, clove, and candied ginger.

Quickly realizing she

needed some food to accompany all her drinks, Bunny started out with a few smaller plates, her favorites of which were the creamy and rich beer and cheddar soup, garnished with smoked paprika oil and popcorn as well as the tikka masala wings, a brilliant Indian twist on a traditional American bar food, served with a ginger yogurt sauce to cool things down.  Moving on to some more substantial fair, Bunny indulged in a beef al pastor taco with pineapple and red onion, the followed it with some tonstones (or fried plantains), which had been paired surprisingly well with some fennel, pickled apple, and grapefruit, and then snacked on some succulent butternut squash with brown butter and smoked trail mix for crunch.  Lastly, she enjoyed a taste of some more entree like dishes, like the Corned Beef Rillette, which resembled a deconstructed Reuben sandwich with toasted rye bread, sauerkraut, pickles, whole grain mustard, a spreadable corned beef, and some horseradish cream, then the oddly delightful Turkey Schnitzel topped with kimchi and a fried egg, and finally the house burger, dressed in Merkts cheese spread, American cheese, caramelized onions, pickled red onion, a single large onion ring, and held together by a tender buttermilk biscuit as a bun.






"Oh goodness, the food scene in Chicago has evolved beyond my wildest dreams since I've been gone!" Bunny giggled as she headed home for the night, "If one can go to a bar and sample foods from everywhere from South America to South Korea or even go for a simple, quick meal of chicken and veggies and have it be a little more exciting and exotic than just your average fast food meal, then there must be so many good things on the horizon here in Chicago.  Sorry, Benedict, my dear, but Bunny is staying in town!  Oh dear, I really shouldn't have made this decision right before the dead of winter..."

The writers of this blog were invited to dine at the restaurants mentioned free of charge in order to facilitate the writing of this post.