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Written by Jason Logsdon
To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor. Note: For more information you can view all my sous vide egg articles here. If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
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Sous Vide Veggie and Gruyère Egg Cup Bites Recipe
Ingredients for Sous Vide Veggie and Gruyère Egg Cup Bites
For the Sous Vide Eggs
Cooking Instructions for Sous Vide Veggie and Gruyère Egg Cup Bites
For the Sous Vide Eggs
Preheat a water bath to 170°F (76.6°C).
Whisk or blend together the eggs, cheeses, cream, salt and pepper in a bowl. Evenly distribute the remaining ingredients between your Mason jars. Add the egg mixture evenly to the jars then finger tighten the lids. Shake the jars well so the ingredients will combine. Place in the water bath and cook for 60 minutes.
Remove from the water bath and serve by running a knife along the inside of the jar.
Nutritional Information for Sous Vide Veggie and Gruyère Egg Cup Bites
- Calories: 276
- Fat: 22g
- Protein: 15g
- Carbohydrate: 4g
- Fiber: 1g
- Sugar: 3g
- Cholesterol: 325mg
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All tags for this article:Sous Vide, Sous Vide Egg , Sous Vide Egg Bites, Sous Vide Fruit and Vegetables, Sous Vide Vegetable
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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