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I put this recipe together for those people who are trying to limit the amount of egg yolk they consume. It uses only egg whites, cottage cheese, and milk to form the base of the dish. You can make any of the other egg cups using only egg whites, or a combination of egg whites and yolks.
This egg cup is filled out with spinach and flavorful bursts of sun dried tomatoes. Note that the spinach is wilted before you put it in the jar. If you use fresh spinach the water it releases will make the eggs runny. For extra flavor, once they are cooked you can top them with grated cheese and melt it.
Note: You can view all my sous vide egg articles here.
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Preheat a water bath to 170°F (76.6°C).
Whisk or blend together the eggs, cheese, milk, salt and pepper in a bowl. Evenly distribute the remaining ingredients between your Mason jars. Add the egg mixture evenly to the jars then finger tighten the lids. Shake the jars well so the ingredients will combine. Place in the water bath and cook for 60 minutes.
Remove from the water bath and serve by running a knife along the inside of the jar.
If you find yourself sous viding with Mason jars a lot, I recommend getting yourself a jar lifter, it is inexpensive, makes the process much easier, and reduces splashing of hot water.
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