Sous Vide Egg Bites Recipe 485 Food

SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
• Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

BASIC SOUS VIDE EGG BITES RECIPE (+VIDEO)

Steps:

• Spray each mason jar generously with non-stick oil spray.
• Add chopped green onions and cheese to each mason jar (you can customize with your favorite ingredients), filling about 1/3 full.
• In a large measuring cup, whisk together eggs, salt, and pepper.
• Pour the egg mixture to the jar, leaving about 1/2 inch from the top. (If you don't pour enough mixture to the jar, the mason jars may float in the water bath.)
• Close the lid "fingertip tight". (You can easily open with 2 fingers).
• Fill the container or pot with water and set the temperature of the sous vide circulator to 172°F (73°C). (Place a trivet mat beneath the pot to help protect your countertop!)
• Place the mason jars in the water before the water gets hot. Set the timer for 1 hour.
• When the timer goes off, remove the jars from the water, and let cool for about 10 minutes.
• Run a knife around the edges of each jar to loosen. Remove them from the jars and serve warm immediately (or freeze for meal prep).

SOUS VIDE EGG BITES

Steps:

• Gather the ingredients. Set your sous vide machine in a large pot of water to 172 F.
• Bake, fry, or air fry the bacon until crisp.
• Add the eggs, grated cheese, heavy cream, cream cheese, salt, and pepper to your blender.
• Blend the ingredients until completely smooth.
• Grease six 4-ounce jars or ramekins with cooking spray. Cut the bacon in half and add a half to the bottom of each glass jar.
• Pour an equal amount of the egg mixture into each glass jar.
• Seal each jar with its lid until just "two-finger twist tight," meaning you can easily untwist the jar with just two fingers. Any tighter and you run the risk of the jar exploding in the water bath.
• Place the jars in the water bath (completely submerged) and cook for 1 hour. Remove from the water bath with tongs.
• Slide a knife around the edge of the egg to release.
• Flip out of the jar onto a plate, Serve with chopped chives.

SOUS VIDE EGG BITES

Steps:

• 1. Steam asparagus in the IP for 1 min manual, then quick release and remove. This is the very best way I have ever found to cook asparagus, not over done or mushy. Perfect every time!
• 2. Fry the bacon until crisp, then chop. Slice the asparagus 1/2" on the diagonal set aside. Next slice the green onions, garlic, red bell pepper and chop all. I used shredded Monterey Jack cheese, and it was good, but next time I will try gruyere, Swiss or Jarlsberg.
• 3. Use a pastry brush and coconut oil to lightly oil the silicone egg bite mold.
• 4. In your egg mold, distribute evenly bacon and asparagus.
• 5. Whisk together the eggs, cheese, salt, pepper, and other veggies. Pour over the top of your bacon and asparagus just to the rim of the molds.
• 6. Pour 1 cup water in the IP, place the trivet on the bottom. I have a sling that I use to lower the egg bite mold into the IP. Adjust IP lid, Steam for 8 minutes. Natural Release (NR) for 10 minutes, then Quick Release (QR) and remove the lid. Let them sit for 5 min. while you make toast. Serve with some more sliced green onions for color.