Egg White Bites
Sous Vide Egg White Bites
Ingredients
- 6 egg whites about 1 1/4 cups
- 1/2 cup cottage cheese
- 2 ounces Neufchatel/cream cheese
- 2 green onions green parts only, finely chopped
- 2 tbsp red pepper Roasted and finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Set sous vide to 172°.
- In a blender combine egg whites, cottage cheese, cream cheese, salt, and pepper. Blend at medium-high until smooth.
- Divide the mixture evenly among the jars.
- Add 1 teaspoon of the red peppers and the green onions to each jar.
- Stir the fillings with a butter n=knife to spread ingredients around.
- Attach two-part canning lids "fingertip tight" - when attaching the ring, use only fingertips to close it. Over-tightening will lead to pressure within the to shatter the jar. You want air bubbles to be able to escape.
- Submerge the jars in the heated bath for one hour.
Notes
You'll need 6 4ounce canning jars for this recipe. If you are not eating them, they can be refrigerated for two weeks. To serve, use a knife to loosen the edges, pour out onto plate and microwave for 30 seconds.
