Instant Pot Sous Vide Eggs
- 4 large eggs; or 6 egg whites
- 1/2 cup non-fat cottage cheese
- 3 ounce Swiss Gruyere cheese, finely shredded
- 1/4 cup skim Fairlife milk
- 1/2 teaspoon kosher salt
- 2 bacon strips
- 1 cup water
Put 1 cup of water in the bottom of the Instant Pot followed by the trivet that came with the pot. Cook the bacon utilizing your favorite method. Crumble strips of bacon and evenly distribute into 4 mason jars or amongst silicone molds. Add the eggs/egg whites, shredded cheese, cottage cheese, skim milk, and salt to a blender and blend until smooth (about 15 seconds). Add a dash of hot sauce, if desired, and blend for a few more seconds. Spritz the mason jars with spray oil (no need if using silicone molds). Divide the egg mixture evenly into 4 mason jars or silicone molds. If using mason jars, cover each mason jar loosely with foil and place gently into the Instant Pot. Place the cover on the Instant Pot and select the steam function. Set to 8 minutes. After time is up, allow for natural pressure release for 10 minutes, and then use the quick release method to let out the rest of the steam/pressure from the pot. Carefully remove the eggs from the Instant Pot and let them cool down for a few minutes. Enjoy immediately or refrigerate for up to a week!
Modification: If you don’t have an Instant Pot, use a water bath instead! Preheat oven to 375°F. Create egg mixture as instructed above, and divide evenly amongst 4 mason jars. Cover each mason jar loosely with foil, and place mason jars into a baking/roasting dish. Then, fill the dish halfway up with hot water to create a water bath. Place the dish with the mason jars into the oven and bake for 15-20 minutes, or until eggs are cooked through.
Serving Size: 1/7 of the recipe
Makes 7 servings
Nutrition for whole egg recipe
Nutrition for egg white recipe
Modified from www.foodieandwine.com