Sous Vide Egg Bites

By gbvampy1

Ingredients

• 10.6 oz
• Eggs, about 6 large
• 10.6 oz
• Heavy cream, and/or cottage cheese
• 0.11 oz
• Salt, plus more to taste
• Cherry tomatoes, optional, as needed
• Pine nuts, optional, as needed
• Finishing oil, such as high-quality extra-virgin olive oil, optional, as needed
• Basil, fresh leaves, optional, as needed
• Black pepper, optional, as needed

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

Blend up your base
10.6 oz
Eggs, about 6 large
10.6 oz
Heavy cream, and/or cottage cheese
0.11 oz
Salt
Crack eggs into the pitcher of your blender (or a bowl if you are using an immersion blender). Then add the cottage cheese, heavy cream, or mixture of both, and sprinkle in the salt.
Blend at medium-high speed until it’s silky smooth.\

Pour the egg base into the jars, filling them to the bottom notch of the jar opening.
Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars.
Here’s our foolproof way to master the art of closing jars “fingertip tight.” Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.

Cook those silky, smooth treats for 25 minutes