A certain Seattle-based coffee giant is launching a new morning option in response to a growing number of customers ordering breakfast sandwiches without bread. It also so happens to involve one of today’s trendiest cooking techniques: sous vide. Starbucks’s Sous-Vide Egg Ball is made with eggs, cheese and accents like peppers and herbs. Regardless of whether you’d order it, it’s pretty ingenious to convert a decidedly unportable omelet into a little cheese-filled protein ball hot out of the immersion circulator bag.
Ever responsive to the dietary trends of its customer base, Starbucks has vowed to switch to exclusively using cage-free eggs in the next three years, as well as to introduce gluten-free and organic options later in 2017.