Sous Vide Egg Bites
By ChefSteps
Images
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Serves
Makes 6 egg bites
Ingredients
- 300 g Eggs, about 6 large
- 300 g Heavy cream, and/or cottage cheese
- 3 g Salt, plus more to taste
- Cherry tomatoes, optional, as needed
- Pine nuts, optional, as needed
- Finishing oil, such as high-quality extra virgin olive oil, optional, as needed
- Basil, fresh leaves, optional, as needed
- Black pepper, optional, as needed
Procedure
This recipe was designed for use with the Joule Sous Vide by Chef Steps.
Heat Joule to185 °F / 85 °C: NOTE: Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
Blend your base: Crack eggs into the pitcher of your blender (or a bowl if you are using an immersion blender). Then add the cottage cheese, heavy cream, or mixture of both, and sprinkle in the salt. Blend at medium-high speed until silky smooth.
Jar that base up: Pour the egg base into the jars, filling them to the bottom notch of the jar opening. Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. Here’s our foolproof way to master the art of closing jars "fingertip tight": Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
Cook!: Cook those silky, smooth treats for 25 minutes.
Top those bites with the good stuff (optional): You sure can eat these eggies plain—and they will be delicious—but we like to top our bites with tomatoes, basil, and pine nuts for a flavorful, fresh counterpart to the silky eggs. Slice the cherry tomatoes into quarters or halves. In a little bowl, combine the sliced tomatoes with pine nuts, drizzle them with olive oil, and mix. Spoon the mixture over each of your egg bites, and garnish with a few basil leaves, salt, and pepper.
Serve!: Dig into those warm, tender eggs right away, or stick ’em in the fridge to have perfect breakfasts all week long.
Heat Joule to185 °F / 85 °C: NOTE: Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
Blend your base: Crack eggs into the pitcher of your blender (or a bowl if you are using an immersion blender). Then add the cottage cheese, heavy cream, or mixture of both, and sprinkle in the salt. Blend at medium-high speed until silky smooth.
Jar that base up: Pour the egg base into the jars, filling them to the bottom notch of the jar opening. Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. Here’s our foolproof way to master the art of closing jars "fingertip tight": Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
Cook!: Cook those silky, smooth treats for 25 minutes.
Top those bites with the good stuff (optional): You sure can eat these eggies plain—and they will be delicious—but we like to top our bites with tomatoes, basil, and pine nuts for a flavorful, fresh counterpart to the silky eggs. Slice the cherry tomatoes into quarters or halves. In a little bowl, combine the sliced tomatoes with pine nuts, drizzle them with olive oil, and mix. Spoon the mixture over each of your egg bites, and garnish with a few basil leaves, salt, and pepper.
Serve!: Dig into those warm, tender eggs right away, or stick ’em in the fridge to have perfect breakfasts all week long.
Sous Vide Egg Bites
By ChefSteps
Serves
Makes 6 egg bites
Ingredients
- 300 g Eggs, about 6 large
- 300 g Heavy cream, and/or cottage cheese
- 3 g Salt, plus more to taste
- Cherry tomatoes, optional, as needed
- Pine nuts, optional, as needed
- Finishing oil, such as high-quality extra virgin olive oil, optional, as needed
- Basil, fresh leaves, optional, as needed
- Black pepper, optional, as needed
Procedure
This recipe was designed for use with the Joule Sous Vide by Chef Steps.
Heat Joule to185 °F / 85 °C: NOTE: Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
Blend your base: Crack eggs into the pitcher of your blender (or a bowl if you are using an immersion blender). Then add the cottage cheese, heavy cream, or mixture of both, and sprinkle in the salt. Blend at medium-high speed until silky smooth.
Jar that base up: Pour the egg base into the jars, filling them to the bottom notch of the jar opening. Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. Here’s our foolproof way to master the art of closing jars "fingertip tight": Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
Cook!: Cook those silky, smooth treats for 25 minutes.
Top those bites with the good stuff (optional): You sure can eat these eggies plain—and they will be delicious—but we like to top our bites with tomatoes, basil, and pine nuts for a flavorful, fresh counterpart to the silky eggs. Slice the cherry tomatoes into quarters or halves. In a little bowl, combine the sliced tomatoes with pine nuts, drizzle them with olive oil, and mix. Spoon the mixture over each of your egg bites, and garnish with a few basil leaves, salt, and pepper.
Serve!: Dig into those warm, tender eggs right away, or stick ’em in the fridge to have perfect breakfasts all week long.
Heat Joule to185 °F / 85 °C: NOTE: Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
Blend your base: Crack eggs into the pitcher of your blender (or a bowl if you are using an immersion blender). Then add the cottage cheese, heavy cream, or mixture of both, and sprinkle in the salt. Blend at medium-high speed until silky smooth.
Jar that base up: Pour the egg base into the jars, filling them to the bottom notch of the jar opening. Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. Here’s our foolproof way to master the art of closing jars "fingertip tight": Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
Cook!: Cook those silky, smooth treats for 25 minutes.
Top those bites with the good stuff (optional): You sure can eat these eggies plain—and they will be delicious—but we like to top our bites with tomatoes, basil, and pine nuts for a flavorful, fresh counterpart to the silky eggs. Slice the cherry tomatoes into quarters or halves. In a little bowl, combine the sliced tomatoes with pine nuts, drizzle them with olive oil, and mix. Spoon the mixture over each of your egg bites, and garnish with a few basil leaves, salt, and pepper.
Serve!: Dig into those warm, tender eggs right away, or stick ’em in the fridge to have perfect breakfasts all week long.