Keto Sous Vide Cheesy Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 large Eggs.5 cup Heavy Whipping Cream 3 cheese cubes of your favorite cheesecan add bacon, mushrooms, or other ingredients if desired (not included in nutrition facts for this recipe)
1. Start warming up your water bath to 172 degrees F.
2. Beat eggs with some salt and pepper or your favorite egg seasonings.
3. Add about a half of a cup of heavy whipping cream, this helps give the sous vide eggs that creamy texture.
4. Drop 3 cheese cubes into each mason jar.
5. Fill mason jars about halfway, just covering the cheese. Lightly tap the jars on the counter to release any air bubbles. You can add your additional ingredients at this point if desired. Fill the jars to the top with the remaining egg mixture. There may be some left if you added additional toppings.
6. TIGHTLY seal your jars with the lid (I use the plastic re-useable lids). Make sure you TIGHTLY seal them or they will leak and your sous vide water will get cloudy quickly. You can still cook in the cloudy water but that's extra wear and tear on your sous vide machine, and you'll have some water on top of your egg cup that you will want to remove. Honestly, I usually always have some water to remove from my egg cups, but I only get cloudy water if I fail to tightly seal them.
7. Gently lower the jars into the water, I use a canning lifter for this.
8. Make sure your sous vide machine is at (or set to be at) 172 degrees F for 90 minutes.
9. After the eggs process, lift them out of the water bath and check for doneness. They should be firm with a little give, not soupy.
10. Enjoy your sous vide egg cups! I usually top mine with crumbled bacon (I don't care for chewy sous vide bacon) and hot sauce.
Serving Size: makes 5 small (short) mason jars, for one serving each
Number of Servings: 5
Recipe submitted by SparkPeople user STORMCHASERNIK.
2. Beat eggs with some salt and pepper or your favorite egg seasonings.
3. Add about a half of a cup of heavy whipping cream, this helps give the sous vide eggs that creamy texture.
4. Drop 3 cheese cubes into each mason jar.
5. Fill mason jars about halfway, just covering the cheese. Lightly tap the jars on the counter to release any air bubbles. You can add your additional ingredients at this point if desired. Fill the jars to the top with the remaining egg mixture. There may be some left if you added additional toppings.
6. TIGHTLY seal your jars with the lid (I use the plastic re-useable lids). Make sure you TIGHTLY seal them or they will leak and your sous vide water will get cloudy quickly. You can still cook in the cloudy water but that's extra wear and tear on your sous vide machine, and you'll have some water on top of your egg cup that you will want to remove. Honestly, I usually always have some water to remove from my egg cups, but I only get cloudy water if I fail to tightly seal them.
7. Gently lower the jars into the water, I use a canning lifter for this.
8. Make sure your sous vide machine is at (or set to be at) 172 degrees F for 90 minutes.
9. After the eggs process, lift them out of the water bath and check for doneness. They should be firm with a little give, not soupy.
10. Enjoy your sous vide egg cups! I usually top mine with crumbled bacon (I don't care for chewy sous vide bacon) and hot sauce.
Serving Size: makes 5 small (short) mason jars, for one serving each
Number of Servings: 5
Recipe submitted by SparkPeople user STORMCHASERNIK.
Nutritional Info Amount Per Serving
- Calories: 213.8
- Total Fat: 17.8 g
- Cholesterol: 334.7 mg
- Sodium: 148.1 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.0 g
- Protein: 11.6 g
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