Sous Vide Egg Bites

Fluffy, flavorful, and neatly packaged in adorable little 4 oz. mason jars!

Since getting a Breville Joule Sous Vide for Christmas, I have been obsessed with using it. This recipe has quickly become on of my go-to’s for a quick, low carb, healthy breakfast. I have been making egg bites every Sunday for my workweek meal prep. Bonus is that the Joule comes with a phone app, so it makes using it a breeze!

This recipe is for a basic bite. Feel free to customize it to suite your taste. My recommendation is BellaVitano cheese, roasted red peppers, and chives.

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So what even in sous vide?

Sous vide means “under vacuum” in French. This term refers to the process of sealing food in an airtight container (plastic bag or glass jar)and then cooking that food in precisely temperature-controlled water. You can cook many different things using this method, including proteins, vegetables, eggs and even desserts! The water temperature is tightly controlled, so you never have to worry about over-cooking your food, which results in a perfectly cooked meal every time. Aside from actual cooking, you can use it to defrost frozen food quickly as well as pasteurize eggs to use in sauces like Hollandaise sauce.

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Makes 12 individual egg bites

Prep time: 20 minutes

Cook time: ~25 minutes minutes

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Tools

• Large stock pot

  • for the sous vide bath

• Sous Vide machine

• 4 oz, mason jars

• tongs

• Blender

• Food scale (optional, but recommended)

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Ingredients

• 9 large eggs

  • If you add additional toppings, I would consider scaling down to 8 eggs (unless you have more than 12 mason jars to accommodate)

• 4% full fat cottage cheese

  • 16 ounce container

    • minus 3 tablespoons if you are adding additional topping (unless you have more than 12 mason jars to accommodate)

    • If you have a food scale, weigh cracked eggs and then match the weight for a 50/50 ratio of eggs and cottage cheese

• 60g (about 2 ounces) of shredded cheese

• Spray oil

• 1/2 teaspoon sea salt

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Directions

1. Fill cooking pot with water

   1. ~3 inches deep

2. Heat water to 185°F

3. Place blender pitcher in a food scale and zero it out (If using)

4. Crack eggs in to pitcher

   1. if using scale, note weight

5. Add cottage cheese

   1. if using a scale, zero the scale and add an equal amount of cottage cheese

6. Add salt

7. Blend until smooth

8. Spray jars with oil

9. Add shredded cheese and any additional toppings

10. Pour egg-cheese mixture into each jar

    1. Do not fill up to the top, only fill to the bottom notch of the jar opening

11. Seal each jar “fingertip tight”

    1. Do not over tighten or else they might burst! Screw on until you get a little resistance. Jar should be completely closed but not extremely tight

    2. Needs to be tight enough to prevent water from getting in but still allow air to escape

12. Using tongs, gently lower jars into water bath

    1. You can stack them if needed (I do!)

    2. Add additional water, if needed to ensure all jars are entirely submerged

13. Cook for 25 minutes

14. Remove carefully from water bath

15. Serve!

    1. You can either serve in the jar are scoop them out

    2. I like to serve with additional shredded cheese and minced chives