Sous Vide Egg Bites
Tender, custardy egg bites cooked in a water bath with cheese and savory mix-ins. Protein-rich, portable bites finished with a delicate set and creamy interior.
Ingredients
Method
Blend eggs with heavy cream until smooth and fully combined, about 30 seconds.
Stir in shredded cheese, salt, and black pepper until evenly distributed.
Divide cooked savory mix-in and chopped aromatic mix-in among 12 silicone muffin molds or ramekins, filling each about one-quarter full.
Pour egg mixture over mix-ins, filling each mold three-quarters full.
Place filled molds in a large pot and add hot water to the pot until it reaches halfway up the sides of the molds, creating a water bath.
Cover the pot with aluminum foil or a lid, then heat water to 167–176°F (75–80°C).
Maintain the water bath temperature and cook for 20–25 minutes, until egg centers are just set but still tender when gently pressed.
Remove molds from water bath and let cool for 2–3 minutes before turning out or serving directly in molds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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