Egg Bites by LD

This sous vide egg white bites recipe is the perfect pair to a crème brûlée recipe — making delicious use of the leftover egg whites. Blended with greek yogurt and a touch of mozzarella, then gently cooked at 172°F, they offer a creamy, low-carb breakfast.

Author

La D

.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• • 300 g egg whites
• • 75 g yogurt | Greek | 2%
• • 1.5 g salt
• • 0.2 g black pepper
• • 30 g shredded mozzarella
• • Optional: herbs or veggies to serve

Directions

1. Set your Anova Sous Vide Precision Cooker to 172ºF / 77.8ºC
2. Grease the jars with olive oil and add ~10 g shredded mozzarella to the bottom of each jar.
3. In a blender, combine egg whites, yogurt, salt, and pepper. Blend until smooth and slightly frothy ~ 30 seconds.
4. Pour the mixture into jars, leaving 1–1.5 cm of space at the top. Seal jars finger-tight (not too tight).
5. Place into a water bath preheated to 172°F (78°C). Sous vide for 1 hour.
6. Let cool for 5–10 minutes before opening. Enjoy warm or store it.

Finishing Steps

1. Per Serving (3 servings): • Calories: ~111 kcal • Protein: ~14.5 g • Fat: ~4.3 g • Carbs: ~2.2 g