Sous Vide Egg Bites Recipe 485

Steps:

• Step 1 Set your Sous Vide Cooker for 172ºF/77.8ºC Step 2 In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth Step 3 Place your jars on a work surface and push a half-slice of bacon into the bottom of each one Step 4 Divide the egg & cheese mixture evenly among the jars Step 5 Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to release and the jars will shatter on the bath Step 6 Once closed, submerge the jars in the water bath and set your timer for 1 hour Finishing Steps Step 1 Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto heat-safe surface and either sear with a torch or place under broiler for a few minutes for color. Step 2 Enjoy!

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
• Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.