Sous Vide Egg Bites: Egg White & Roasted Red Pepper

These are SO incredibly tasty and light, they melt in your mouth in the most pleasant way. They are also super rich in flavor from the roasted red pepper and green onion. We do not add rice starch to thicken our eggs, so you are getting pretty much pure protein with these guys! And the carbs that do exist can be minimized by using full fat versions of both the cream and cottage cheese.

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:05

Recipe Time: 01:00

Temperature Options:

Extra soft, very juicy, slightly spongy

172F / 77.8C

Ingredients

• 6 egg whites
• 1/4 c/2oz Neufchatel/cream cheese
• 1/2 c cottage cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tablespoons finely chopped roasted red pepper/capsicum/pimento
• 2 green onions, green parts only, finely chopped
• Equipment: 6 4oz/125ml canning jars

Directions

1. Set the Anova Precision Cooker to 172ºF/77.8ºC.
2. In a blender, combine egg whites, cream cheese, cottage cheese, salt, and pepper and process at medium-high speed until smooth.
3. Divide the mixture evenly among the jars
4. Add 1 teaspoon of red peppers to each jar
5. Add equal amount of onions to each jar
6. Stir the fillings with a butter knife to spread things around
7. Attach two-part canning lids "fingertip tight" - when attaching the ring, use only fingertips to close it. Over-tightening will lead to pressure within to shatter the jar. You want air bubbles to be able to escape.
8. Submerge jars in heated bath and set timer for 1 hour

Finishing Steps

1. Remove from bath and enjoy straight from the jar, or loosen outer edge with a knife, gently resting inwards to also release the base. Invert jar onto plate or baking tray. You can sear with a blow torch, or broil for a few minutes to get a little color. If you choose to broil, please use an oven-safe plate or baking tray/pie plate.