Sous Vide Egg White Bites

Sous vide egg white bites have a creamy texture and rich flavor. They are packed with protein and low in fat, making them a perfect way to start the day. They are perfect for meal prep and heat up quickly on busy mornings.

5 from 3 votes

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 147kcal

Author: Dahn Boquist

Ingredients

olive oil or butter for greasing the jars
6 egg whites
½ cup cottage cheese or Ricotta cheese
½ cup shredded Monterey Jack or Gruyere cheese
3 tablespoons crumbled feta cheese or blue cheese
1 tablespoon olive oil
½ teaspoon hot sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
Optional: 2 teaspoons corn starch or rice starch see notes
3 tablespoons chopped roasted red pepper
2 green onions finely diced
¼ cup spinach finely chopped

Instructions

Prep the sous vide water bath and let it heat up to 168°F and grease six 4-ounce mason jars with olive oil or butter.
Add the egg whites, cottage cheese, Monterey Jack, feta, olive oil, hot sauce, onion powder, garlic powder, salt, and pepper. If you want to prevent the egg bites from weeping moisture when you store them, add the cornstarch or rice starch. Process until smooth.
Evenly distribute the red pepper, green onions, and spinach into the bottom of each jar.
Pour the egg white mixture into the jars (leave ½ inch space at the top). Clean the rims and place the lid on the jars. Use your fingertips to screw the lids on so they don’t get sealed too tightly.
When the sous vide water bath reaches 168°F, put them in the water bath.
Cook for 60 minutes. Remove from the water bath and enjoy straight from the jar or slide a thin knife around the edge of the jar and tip them out on a plate.

Notes

Do not screw the lids on too tight, or the jars will burst as they cook in the water bath. Use your fingertips to screw the lids down, and stop turning the lid as soon as you meet resistance. The loosely sealed jars will allow air bubbles to escape from the jars.
If your countertop is not heat-proof, place a trivet under your sous vide container to prevent the counter from getting too hot.
Reheat the egg white bites in the sous vide at 140°F for 20 minutes or zap them in the microwave in 5-second intervals until heated through.
After the egg white bites cool down and sit for a while, moisture will start to weep from them if you do not use the cornstarch or rice starch. In our testing, the added starch had minimal affect on the texture of the egg bites. A couple of taste testers felt it made the egg bites slightly more firm. If you don’t mind blotting up a bit of liquid from the egg white bites, skip the cornstarch.
For the creamiest, smoothest texture and rich flavor, use full fat cottage cheese or full-fat ricotta cheese. When we added full-fat cottage cheese, they tasted just like Starbucks egg white bites.
If you don't fill the jars full enough, they will float in the water bath.

Temperatures to Cook Sous Vide Egg White Bites:

185°F for 25 min. Egg whites are almost too firm but still have a tender texture.
175°F for 50 min. Egg whites are firmly set and tender.
168°F for 60 min. Egg whites are soft, slightly jiggly when warm, and very tender. This was our favorite.
155°F for 65 min. Egg whites are extremely soft and tender but some of the egg whites stayed a little watery in the middle.