Sous Vide Egg Bites with Smoked Salmon, Asparagus, and Goat 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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Ingredients for 6
1/4 c creme fraiche
1/4 c cream cheese
4 spears asparagus
2 oz smoked salmon
2 oz chèvre
1/2 oz/15 g minced shallot
2 teaspoons chopped fresh dill
Salt & Pepper to taste
Extra equipment: 6 4 oz/125 ml canning jars with metal lids
Set your Anova Precision Cooker to 170ºF/76.7ºC
In a blender, mix the eggs, creme fraiche, cream cheese, and salt
Chop asparagus into small, ¼”/ ½ cm pieces and place in a small mixing bowl
Chop smoked salmon into small pieces and add to the bowl along with minced shallot and dill. Mix with a fork until homogenous
Lay out your jars and divide egg mixture between them. Add ⅙ of the asparagus/salmon/shallot mixture to each jar
Place ⅙ of the chevre in each jar and 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
Place in the bath and set timer for 1 hour
Remove from the bath 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!