Sous Vide Egg Bites: Egg White & Roasted Red Pepper
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, Fra ...
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.
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Edge-to-edge perfection. No skill required.
Ingredients for 6
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
Set the Anova Precision Cooker to 172ºF/77.8ºC.
In a blender, combine egg whites, cream cheese, cottage cheese, salt, and pepper and process at medium-high speed until smooth.
Divide the mixture evenly among the jars
Add 1 teaspoon of red peppers to each jar
Add equal amount of onions to each jar
Stir the fillings with a butter knife to spread things around
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.
Submerge jars in heated bath and set timer for 1 hour
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.