Simple Sous Vide Cottage Cheese Egg Bites

Ingredients

• 4 large (200g) eggs
• 6 Tbsp (85g) 2% cottage cheese
• Pinch of salt
• 1/8 tsp black pepper
• 1 tsp (1g) chopped fresh chives

Equipment:

• Sous vide immersion circulator
• 3 (4 oz / 120ml) mason jars with lids and bands

Instructions

1. Fill a pot or container with water and set the sous vide to 172°F (78°C).
2. Add the eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth, about 30 seconds.
3. Lightly grease the jars, then divide the chives among them.
4. Pour the egg mixture into the jars, filling each about 3/4 full. Tap the jars on the counter to release air bubbles.
5. Screw the lids on fingertip tight. Turn the band just until it stops, without forcing it, so air can escape and the jars don’t crack.
6. Once the water reaches temperature, carefully lower the jars into the bath so they’re fully submerged.
7. Cook for 1 hour, until the eggs are set all the way through.
8. Remove the jars with tongs or a jar lifter. Eat right away, or cool in an ice bath for 10 minutes and refrigerate.

Notes

• Why it’s diabetes-friendly: With just eggs and cottage cheese, these are almost pure protein with only a few grams of carbs, so they have very little impact on blood sugar.
• Serving size is 1 jar. Double the recipe for 6 jars.
• Add-ins: Divide 2-3 Tbsp of add-ins among the jars along with the chives, and keep the jars no more than 3/4 full. Cook raw meat and watery vegetables first and pat them dry so the eggs set evenly. Some favorite combos:
  • Bacon & Gruyère: crumbled cooked bacon and shredded Gruyère, like the classic café version
  • Spinach & feta: sautéed, well-drained spinach and crumbled feta
  • Roasted red pepper & goat cheese: diced jarred roasted red pepper and goat cheese crumbles
  • Ham & cheddar: diced ham and sharp cheddar
  • Mushroom & Swiss: sautéed mushrooms and shredded Swiss
  • Jalapeño & pepper jack: diced jalapeño (seeds removed for less heat) and pepper jack
  • Sun-dried tomato & basil: chopped sun-dried tomatoes and a little fresh basil
  • Smoked salmon & capers: chopped smoked salmon, capers, and a little cream cheese
• The nutrition info is for the plain recipe. Most of these add-ins add only a gram or two of carbs, but cheese and cured meats add fat and sodium.
• These are not shelf-stable. Even though they’re cooked in canning jars, this isn’t canning. Store them in the fridge with the lids on for up to 5 days.
• To reheat, remove the lid and microwave for 30-45 seconds, or drop the sealed jars back into a 140°F (60°C) water bath for 15-20 minutes.
• Want them loaded with vegetables and cheese, or don’t have a sous vide? Try the oven-baked Cottage Cheese Egg Bites.