- 8 Egg whiteonly from large eggs
- 1/2 cup of Cottage cheesesmall curd
- 1/2 cup of Milk2%
- 1 dash Kosher salt
- Ground pepper
- 1/2 cup of Spinachwilted
- 3 tbsp. of chopped Sun-dried tomatoes
- 1/2 cup of diced Turkeycooked
Perfectly cooked egg whites prepared using the French “sous vide” technique result in a fluffy bursting with flavor. Mixed with milk and cottage cheese, for a healthy and refreshing twist
sous vide machine
by southeast star @ flickr
Preheat sous vide water bath to 170°F.
Blend or whisk egg whites with milk, cheese, kosher salt ground pepper in medium bowl.
Distribute remainder of ingredients evenly in Mason jars.
Add egg mixture to jars evenly. Finger-tighten lids. Shake jars to combine ingredients. Place them in a sous vide cooker. Cook for one hour.
Remove from water bath. Run knife along insides of jars and serve..