Sous Vide Egg White Bites
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You can remove these from the jar or store directly in the jars. Top with fresh tomatoes, basil, pine nuts and a drizzle of olive oil or try, chopped bacon, shallots and shredded cheddar.Author:
Heat water to 180 degrees while you prepare the egg whites.
11 eggs, separated
6 T. Cottage cheese
¼ cup Monterey Jack cheese, shredded
1 T. Feta cheese
1 T. Butter
1 teaspoon tapioca or corn starch
Tobasco sauce - 2 to 3 dashes
1 T. Roasted bell pepper
2 green onion tops
Add egg whites and next six ingredients to a blender and blend well. Add the bell pepper and green onion tops and pulse until finely chopped.
Spray 9 small canning jars with non-stick spray. Pour blended egg mixture into each jar. Wipe the rim of the jar to make sure it is clean, then place lid on jar to seal. Place jars in large pan/sous vide, making sure jars are covered with water.
Cook for 25 minutes. Remove eggs from Sous vide.
You can store in individual jars or turn jar upside down and give it a gentle shake to remove the egg whites.
You can reheat in the microwave or toaster oven.
This recipe will yield 8 egg white bites in 4 oz Mason jars