In addition to experimenting with the Pressure Cooker (steamed) version of the egg bites wuff posted here:
http://www.furaffinity.net/full/28762860/
and here
http://www.furaffinity.net/full/28763040/

Vrghr also tried out cooking the same dish using the Sous Vide method that Starbucks advertised for their version. Though the basic mixture was the same in every case, using the Sous Vide resulted in a totally different texture!

The pressure cooker version is poofy and light. It rises in the PC and remains rather firmly set with a nice souffle-like structure. Quite a nice dish.

But the Sous Vide technique resulted in a silky, rich, nearly custard like consistency. Rather like a very firm Creme Brule. You could pop these out of their cooking jars onto a plate and still have them hold their forms, but just barely.

The flavors also seemed to be stronger, but that may be because Vrghr used some very potent ingredients in these for the Add-ins: Kalamata olives, marinated garlic, sun-dried tomatoes in oil, and fire-roasted red peppers, to name a few. The Greek version also included lots of feta cheese. And the Fiesta version had a healthy addition of Taco Seasoning (which gives them their ruddy hue).

The universal opinion of the folks at work that Vrghr tried these out on was, this was definitely the superior technique. Though all enjoyed the steamed type, all would rather have these put before them.

Oh, and they insist that wuffy make these again, and soon! *grins*

Both of these use the same basic eggs mixture as the Pressure Cooker (steamed) version. But, instead of cooking in the Silicon molds wuff linked earlier, these were made in 4 oz Ball canning jars. You can find these here:
https://smile.amazon.com/gp/product/B00RG0IWBG/

The nice thing about using these jars is, you can take them straight from the water and place them in the refrigerator. They will seal up slightly there, and keep nicely until you remove them and reheat them (without the lids) in your microwave for meals later in the week.

The down side is, the eggs tend to cling a bit tighter to the glass jars than they do to the silicon molds, so you really ought to spray a bit of cooking spray inside to get them to release easier, unless you plan on just eating them right from the jar (that works out well too!).

Vrghr would ABSOLUTELY pay good money to enjoy these in a restaurant. The Greek version would go really nicely with some pan-seared baby tomatoes, fried up with a bit of olive oil. And perhaps a bit of Tabouli salad or Tabbouleh on the side. That would easily be a $10-12 plate or more in this wuff's mind.

And you can make if yourself at home and enjoy it anytime you like! YUM!

INGREDIENTS:
6 eggs
¼ C Heavy Cream
½ C Cottage Cheese
1/3 C Cream Cheese
2 tsp Mural Of Flavor Penzey’s Spice (Or sub Mrs Dash original flavor, or similar seasoning)
1/2 tsp Salt
1/2 tsp ground Black Pepper

4 oz ball Jars
Sous Vide cooker
Cooking Spray

Add-ins for the Greek version:
Chopped frozen Spinach, thawed
Fresh Chives, diced
Kalamata Olives, diced
Sun-dried Tomatoes in Oil, minced
Greek marinated whole Garlic Cloves (found on many Olive Bars at the market), minced
Feta Cheese crumbles

Add-ins for the Fiesta! version:
2 strips cooked bacon, finely chopped
3 tsp Taco spice (from your favorite spice packet)
Fire Roasted Red Pepper (from jar), diced
"Mexican" mixture grated cheese
Fresh Chives, diced
Kalamata Olives, diced
Sun-dried Tomatoes in Oil, minced

DIRECTIONS:
Set your Sous Vide for 165 degrees f.

In a large bowl, using a hand blender (or in a traditional blender in multiple batches), blend together all the ingredients except for the “add-ins”

For the Fiesta! version, add the Taco Seasoning to the egg mixture along with approximately 1/2 C of the Mexican cheese mix, and blend them in

For the Greek version, add about 1/2 C of the Feta cheese crumbles to the egg mixture and blend them in

Spray the jars with a bit of cooking spray to make releasing the eggs easier. (If you will be serving them right out of the jar, this probably isn't needed.)

Place a bit of your desired “Add-Ins” into each depression in the egg mold jar. You only want to fill the jars up no more that 1/3 of the way.

Fill each jar with the blended egg mixture to about 1/4 inch below the lip. Too little, and they'll float in the water. Too much and the eggs will try to force themselves out as they cook

With a skewer, knife blade, large toothpick, etc., gently stir up the mixture to be sure the egg has completely surrounded all the bits you added in, and to distribute them throughout the jar

Place the lids on the jar, and screw the rings down finger tight. Don't crank them down, or the expanding air and eggs will crack the jars in the water.

You will see bubbles rising when you immerse the jars in the hot water. DON'T PANIC! This is natural and expected. The pressure will equalize as the jars heat, but though the air can get out, the seal is tight enough that the water isn't going to leak back in

Using tongs (165 is REALLY hot water! Don't touch it! OWIE hazard!), place the jars into the water bath. You can also stack the jars on top of each other if needed. Just make sure the top of the uppermost jar is under the water

Cook for 1 hour

Place a clean kitchen towel on the counter near your Sous Vide. Using tongs (!CAUTION! HOT WATER) carefully remove one of the jars to the towel. You're going to bring out some water on the jars and the towel will protect your count from puddles

Using a hot pad or another towel, open and check the contents to be sure everything is nicely set. If cooking at very high altitude (6000+ ft), you may want to raise the temp of the water to 168 and cook it another 30 minutes if it is still too "custard-y".

When set to your satisfaction, using tongs, remove all the jars from the water. If you have extra servings, you can place them in the refrigerator to store (you may want to let them cool for about 1/2 hour so they don't heat up your 'fridge too much)

To plate, remove the ring and lid from the jars. Run a butter knife around the walls of the jar to make sure the eggs have released. Invert a saucer or dinner plate on top of the jar. Then, holding the jar against the plate, turn them both over. You may need to tap the jar GENTLY against the plate to get the eggs to drop out

Share the bites with friends and
DEVOUR

The Fiesta version goes nicely with a bit of salsa or Pico de Gallo, and a sprinkle of chopped cilantro!

NOTE: The rings and lids can be washed and reused, along with the jars. The lids are only expended when used for canning, as the seal can damage the built-in gasket on the lid when they're opened