Sous Vide Egg Bites with Sweet Peas, Feta, and Mint
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
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
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Step 1
Set your Anova Precision Cooker to 170ºF/76.7ºC
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Step 2
In a blender, mix the eggs, creme fraiche, cream cheese, and salt
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Step 3
In a small bowl, combine the peas, mint, feta crumbles, and shallot and mix with a fork
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Step 4
Lay 6 jars out on a work surface and divide liquid between them
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Step 5
Divide pea mixture between jars
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Step 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
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Step 7
Place in the bath and set timer for 1 hour
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Finishing Steps
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Step 0
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!