Home Recipes No added sugar Sous Vide Egg Bites Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Sous Vide Egg Bites Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 10 min Cooking 1 h 15 min Refrigeration 0 min Freezing 0 min 3 eggs Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Breakfasts Like it? Share it! Sous Vide Egg Bites The Best Sous Vide Egg Recipe Do you stop at a café on busy mornings to get a flat white too? It’s a good way to start your day, but most often people don’t know what food to choose to go along with it because all options appear rich in fat and not very nutritious. Think eggs are boring? Think again and try these sous vide egg bites! You’ll see: this protein-rich breakfast with a unique texture is super tasty! SIMPLY DELICIOUS: Prepare an homemade iced coffee to go with your eggs instead of buying it at the restaurant! Like it? Share it! Bonà savoir Shelf life of sous vide egg bites These sous vide egg bites can be stored 5 days in the refrigerator and up to 3 months in the freezer. Ingredients Switch to cook mode Metric Imperial Sous vide egg Pasteurized liquid egg whites (or 8 egg whites) - 1 cup 250 mL To discover! Light cream cheese - ¼ cup 60 mL To discover! Cottage cheese - ½ cup 125 mL To discover! Salt and pepper - To taste To taste To discover! Roasted bell peppers, finely chopped - ¼ cup 60 mL To discover! Green onions, finely chopped - 2 2 To discover! Preparation Switch to cook mode Sous vide eggs with a sous vide cooker Step 1 Fill a pot with water and place it in the sous vide cooker. Step 2 Plug in the sous vide cooker and bring to 78 °C (172 °F). Step 3 Using a blender, mix the egg whites, cream cheese, cottage cheese, salt, and pepper at maximum power for about 20 seconds. Step 4 Split the bell peppers and green onions in 6 small mason jars or 6 glass egg cups with lids and metal clips. Add the egg preparation and cheese. Step 5 Mason jars: Secure the lid up to the point of resistance. Do not close too tightly or the air pressure won’t be released during cooking, which could break the eggs. Step 6 Submerge the jars in the water and cook 1 hour 15 minutes. Step 7 Finally, unmold the egg bites once cooled. Sous vide eggs in the oven Step 8 Preheat the oven to 150 °C (300 °F). Using a cooking oil spray, grease 6 cups of a muffin tin. Step 9 In a blender, mix the egg whites, cream cheese, cottage cheese, salt, and pepper at maximum power for about 20 seconds. Step 10 Split the preparation between the muffin cups, filling them almost to the edge. Then, add the bell peppers and green onions. Step 11 Cook in the oven for 35 minutes or until the center of the egg bites is firm. Step 12 Finally, unmold the egg bites once cooled. Like it? Share it!
