Sous Vide Egg Bites with Sweet Peas, Feta, and Mint

Peas, feta, and mint are something of a magical combination and the perfect illustration of sweet savoriness. With the custard part of this dish made even smoother with the addition of creme fraiche to the mix, these little guys are super satisfying. And the mint is a surprising but noteworthy and scrumptious addition to this mix - you won’t believe how it brings everything together!

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 : 170F / 76.7C

Ingredients

• 6 eggs
• 1/4 c creme fraiche
• 1/4 c cream cheese
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen peas
• 2 Tablespoons finely chopped shallot
• 2 Tablespoons finely chopped mint
• 3/4 cup crumbled feta
• Cracked black pepper to taste
• Extra equipment: 6 4 oz/125 ml canning jars with metal lids

Directions

1. Set your Anova Precision Cooker to 170ºF/76.7ºC
2. In a blender, mix the eggs, creme fraiche, cream cheese, and salt
3. In a small bowl, combine the peas, mint, feta crumbles, and shallot and mix with a fork
4. Lay 6 jars out on a work surface and divide liquid between them
5. Divide pea mixture between jars
6. Attach lids to fingertip tightness. This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients
7. Place in the bath and set timer for 1 hour

Finishing Steps

1. Remove from the bath with tongs and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. Bon appetit!