Equipment
- 1 Sous Vide Cooker
Ingredients
- 7 eggs
- ¼ cup milk
- ½ cup cheddar cheese, grated
- ¼ cup mozzarella cheese, grated
- cracked pepper
- sea salt
Instructions
- Set your sous vide cooker to 77 °C and allow it to reach to reach temperature.
- Spray 6 x 1/2 cup jars with non-stick cooking spray. Divide the mozzarella and cheese cheddar evenly among each jar.
- Add the eggs, milk, salt and pepper to a blender. Blend until smooth.
- Fill each jar approximately 3/4 full with egg mixture. Use the back of a spoon to stir each jar and then season with salt and pepper.
- Add the lids to the jar and close finger tight. Submerge the jars in the water bath and cook for 1 hour.
- Once cooked, remove the jars from the water bath, unscrew the lids and serve warm.
Soft, fluffy and scrumptious. These three words are the perfect way to summarise this recipe. These cheesy egg bites are cooked in small jars, through the use of a sous vide cooker, and then served up as the perfect serving for one.
The use of a sous vide cooker creates an amazing texture that is rather similar to a soft and fluffy souffle. Try serving these egg bites for breakfast with a side of toast, or make them for a quick and easy on-the-go snack.
Preparing the Egg Bites
These egg bites are really easy to make, only requiring a few ingredients. Start by pre-heating your sous vide water bath. You will want it to be set to 77 °C. Next, you will need to prepare the egg mixture. Take your eggs and milk and blend them until smooth. I use a blender for this, but a food processor would also work just as well.
You will also want to grate your cheeses ready to fill the jars too. I have gone for a blend of mozzarella and cheddar, but there are many other cheeses out there that also work great for this recipe. Gruyere is one of my other favorites I will often use if I have it in the fridge.
Filling the jars
For this recipe you will need to use 6 x 1/2 cup capacity jars, that come with screw on lids. Start by spraying the inside of each jar with non-stick cooking spray and then divide the grated cheese among each jar.
Following this, fill each jar with egg mixture, until it is approximately 3/4 full. Use the back of a spoon to give each cup a quick stir and then season the jars with salt and pepper.
Lastly, add the lids and screw on just finger tight. Ensure the lids aren’t screwed on too tightly or they may explode when in the water bath.
Finishing the Egg Bites
Once the jars are sealed, add them to the pre-heated water bath. I find a pair of long tongs is great for adding them to the water bath, to avoid burning your hands. Cook the egg bites for 60 minutes. For a firmer egg bite, you could also try cooking the eggs at 80 °C for 45 minutes instead.
With the egg bites cooked, remove them from the water bath and unscrew the lids. Finely chop some herbs and sprinkle them on top and then serve the jars warm with a side of hot toast.
You could also run a knife around the edge of the jar, allowing you to invert the jars and remove the egg bites. If you remove the egg bites from the jar, you can either use a kitchen blow torch or place them briefly under the grill, to color the outside. Try doing this with a bit of extra cheese too.
The egg bites will keep in the fridge for 3-4 days. If you want to reheat the egg bites at a later time, add the egg bites back to a water bath at the same temperature as you originally heated them, for about 30 minutes.
Alternative Filling Ideas
You can mix up the egg bites by adding in additional fillings as you pour the egg mixture into the jars. Here are a few suggestions of other fillings you could add to the jars
- Try some diced ham ham or small strips of fried up bacon
- Add other vegetables such as roasted capsicum, roasted pumpkin or fresh spinach.
- Try the addition of some fresh herbs such as basil or chives.
- For a bit of spice, add some finely sliced jalapeno.
- Serve the egg bites topped with a bit of chutney.
