Sous Vide Egg Bites: Just Cheese

Anova Culinary

Sometimes, you just want to keep it simple. And incorporate more CHEESE into your life! Now, for this recipe, we used gruyere because we were already playing with it, but I am sure that you could replace it with any hard/semi-hard grated cheese like cheddar, gouda, asiago, you-name-it.


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 : 172F / 77.8C



  1. Set your Anova Precision Cooker to 172ºF/77.8ºC
  2. Combine all of the ingredients in a blender or food processor and blend until smooth and creamy looking
  3. Divide mixture evenly among the jars you are using
  4. Attach lids and screw on to fingertip tightness. They should not be *too* tight or else air pressure that builds up inside will not be able to release and jars will shatter in the bath.
  5. Submerge in bath and set timer for 1 hour.

Finishing Steps

  1. Remove from bath and enjoy straight from the cup or run a butter knife around the edge, pressing inwards gently to release the base. Invert jar onto a heat-safe surface and either use a blow torch to color or place under broiler for a few minutes. Enjoy!