Sous Vide Egg Bites: Just Cheese


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 ...

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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.
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Ingredients for 6

  • 6 eggs

  • 1/2 c grated hard cheese

  • 1/4 c/2oz cream cheese/Neufchatel

  • 1/4 tsp salt (can be omitted if the cheese is very salty)

  • Equipment: 6 4oz/125ml canning jars


  • Step 1

    Set your Anova Precision Cooker to 172ºF/77.8ºC

  • Step 2

    Combine all of the ingredients in a blender or food processor and blend until smooth and creamy looking

  • Step 3

    Divide mixture evenly among the jars you are using

  • Step 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.

  • Step 5

    Submerge in bath and set timer for 1 hour.

    • Finishing Steps

    • Step 0

      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!

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172 F / 77.8 C Recipe Temp
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