Delicate and Delectable Sous Vide Egg Bites

Yes, that is an odd name for eggs, but until you sample sous vide eggs, you will never understand just how dainty these little cup-shaped morsels are. Yet they are loaded with protein and will leave you surprisingly satisfied.

Now that I have used as many descriptive words as my brain can process right now, let’s get down to details.

This is one of my favorite make-ahead meals. I typically make at least 2 batches at a time to store either in the refrigerator to eat over the next 2-3 days, or in the freezer to enjoy in a couple months. (Of course, they usually get eaten up before they make it to the freezer.)

I love savory egg bites, with their bacon and sun-dried tomatoes, but some times I like this sous vide version of my favorite egg bake. They are rich and creamy, while being light and fluffy.

Ingredients:

• Each egg bite contains slightly more than one egg.
• Extra protein and substance comes from the cottage cheese.
• I don’t really understand the purpose of arrowroot powder in this recipe, but I like the texture more with it included.
• Turkey bacon adds a little chewiness and saltiness.
• Generously buttering each quarter-pint jar prevents sticking, while adding flavor.
• Of course, cheese is a necessity. I like some cheese blended with the other ingredients, and some cheese separate.

My first preference is for whole fat cottage cheese and heavy cream. However, on a warm summer day, I appreciate the lightness of low fat cottage cheese with half & half. The egg bites aren’t quite as decadent and can “weep” a little, but that is a trade-off I am willing to make.

My favorite tips for making these egg bites:

• preheat water in the pot, but turn off the heat before putting the sous vide stick in
• blend the eggs, half the cheese, arrowroot powder, salt and pepper only until they are combined — over-blending will make the eggs frothy, which makes a nasty texture when cooked
• since the egg bites are not being canned, they do not need a fresh seal, which means that the lids can be used over and over again
• do not over-tighten the rings, or a disaster may occur — a good rule is to tighten the ring until it stops, then go back a quarter turn
• use canning tongs to gently lower the jars into the swirling hot water — and to remove them again later
• lids may make a “ping-ing” sound when removed from the hot water — it is the same sound as when canning, but these are NOT shelf-stable — it is just the metal expanding and contracting
• once the jars are cool enough to handle, sliding an offset spatula around the side of the egg bite is the easiest way to dislodge it
• allow to cool completely before refrigerating or freezing — or just eat right away 😊

One thing I like to do is put cooled egg bites into cupcake liners — they make a very handy meal to grab and run. How do you enjoy them?

I just want to draw attention to these beautiful circa 1940 glass plates. So many summertime lunches were served on them at my grandparents’ back yard picnic table in South Minneapolis. Grandpa frequently said that it didn’t matter how big of a mess we kids made at lunch when we ate outdoors. With Grandma being a clean-freak, it was definitely more relaxed than eating in her house!

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