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Helpful Chef Tips
- Use a blender or food processor to mix ingredients until smooth for the best texture.
- Make sure to seal the bags tightly to prevent water from leaking in during sous vide cooking.
- Don’t overfill the molds to allow room for the egg bites to expand slightly as they cook.
Ingredients 0/10
Why This Recipe Is So Enjoyable
Step 1
Fil a large pot with water and attaching your sous vide cooker. Set the temperature to 170°F (77°C) and let it heat up. While that’s getting ready, drain the oil from the sun-dried tomatoes, but keep about half a teaspoon of it. Chop the tomatoes finely and mix them with the reserved oil, vinegar, garlic powder, salt, and pepper in a small bowl. Set this aside to let the flavors meld.
Step 2
Blend together the eggs, cottage cheese, goat cheese, heavy cream, and a pinch of salt until everything is smooth and well combined—this usually takes about 15 to 20 seconds. Give a quick spray of cooking oil inside your mason jars, then divide the tomato mixture evenly between them. Pour the egg mixture on top. Screw the lids on just until they’re snug—don’t tighten them too much or they might crack in the hot water.
Step 3
Carefully lower the jars into the water bath and cook for 55 minutes. When they’re done, take them out and set them on a cooling rack. To serve, run a knife around the edge of each egg bite and invert it onto a plate, or simply enjoy them straight from the jar. Any leftovers can be cooled completely and stored in the fridge for up to a week.
