AuthorJim BrownPrep Time15 minsCook Time1 hrTotal Time1 hr 15 minsA perfect intro to Sous Vide Cooking - Sous Vide Egg Bites that defy description. Silky, custard like, delicious - that's a good start!
Kitchen Essentials
- Sous Vide circulator
- Some type of container to heat the water in, preferably with a lid
Prep
I'd just prep any veggies that you're going to use and then you'll be ready to go.
Ingredients
Add some coconut oil to the inside of the mason jars and coat the inside of the jars.
You want to set up the water bath and preheat the water to 172 degrees.
Combine the eggs and coconut milk. You can add the goats milk cheese and blend or just add the goats milk cheese to the mason jars.
Add whatever turns you on. Spinach, bell peppers, salami, cheese - it all works.
10 eggs is enough for 4 8 oz. mason jars.
When you add the egg/ coconut milk mixture and the other goodies to the mason jars you want to pay attention to how much you tighten the mason jars. You want to leave them lose enough that the bubbles are able to escape when you place the jars in the water.
It's basically just barely finger tip tight.
You're going to put the jars in the water when the water reaches 172 and you're going to leave them in for 1 hour.
In case you don't eat them all in the first couple of days, they should be good for 5-6 days in the fridge.
Enjoy!
Ingredients
Directions
Add some coconut oil to the inside of the mason jars and coat the inside of the jars.
You want to set up the water bath and preheat the water to 172 degrees.
Combine the eggs and coconut milk. You can add the goats milk cheese and blend or just add the goats milk cheese to the mason jars.
Add whatever turns you on. Spinach, bell peppers, salami, cheese - it all works.
10 eggs is enough for 4 8 oz. mason jars.
When you add the egg/ coconut milk mixture and the other goodies to the mason jars you want to pay attention to how much you tighten the mason jars. You want to leave them lose enough that the bubbles are able to escape when you place the jars in the water.
It's basically just barely finger tip tight.
You're going to put the jars in the water when the water reaches 172 and you're going to leave them in for 1 hour.
In case you don't eat them all in the first couple of days, they should be good for 5-6 days in the fridge.
Enjoy!
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