Sous Vide Egg Bites

Prepare the Water Bath: Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 170 degrees F (77 degrees C) according to the manufacturer's directions. Allow the water to reach the set temperature. (Approximately 10 minutes)

Blend the Base: Combine the eggs, cottage cheese, heavy cream, and sea salt in a high-speed blender. Blend until the mixture is completely smooth and homogenous, about 20-30 seconds. This ensures a silky texture in the final product.

Prepare the Jars: Lightly spray the inside of each mason jar with avocado oil cooking spray to prevent sticking. Evenly divide the egg mixture among the six jars, filling them about ¾ full to allow for expansion during cooking. Gently tap the jars on the counter to release any trapped air bubbles.

Seal and Submerge: Carefully screw on the lids of the mason jars until they are just barely finger-tight. Do not overtighten, as this can cause the jars to crack or burst during the sous vide process. Gently submerge the jars into the preheated water bath, ensuring they are fully immersed.

Sous Vide: Set a timer for 55 minutes and allow the egg bites to cook undisturbed. The consistent temperature of the sous vide ensures a perfectly even and creamy texture throughout.

Cool and Serve: Once the timer goes off, carefully remove the jars from the water bath and place them on a cooling rack. If serving immediately, run a thin knife or spatula around the inside edge of the jar to loosen the egg bite, then invert onto a plate. Alternatively, enjoy directly from the jar. For later enjoyment, allow the jars to cool completely before refrigerating for up to 5 days.