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To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor.
Note: For more information 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, cheeses, cream, 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.
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