Sous Vide Egg White Biteswith Arugula in Broken Lemon Vinaigrette


Love gluten-free Egg Bites? Try these sous vide egg bites at home.


Egg White Bites

6 egg whites, large (or 1 C egg white liquid)
¼ C cottage cheese
¼ C Fontina cheese
1 Tbsp butter, melted, plus ½ Tbsp for sautéing
¼ C spring peas
¼ C spinach, chopped
¼ C morel mushrooms, sliced
1½ tsp salt
¼ tsp white pepper
½ tsp red pepper flakes
1 tsp parsley, chopped
Pinch of salt and black pepper

Broken Lemon Vinaigrette

1 tsp shallots, minced
½ C olive oil
1½ C lemon juice, fresh or store bought
½ tsp salt
Pinch pepper, to taste
¼ C sugar
½ Tbsp Dijon mustard
2 Tbsp Champagne vinegar
2 C arugula




  • Sous vide circulator
  • Sous vide pouch
  • Mixing bowl
  • Sauté pan
  • Glass canning jars with lids


Prepping time: 25 minutes / Cooking time: 10-15 minutes (excludes sous vide cooking)


4 servings


For the Egg Bites:

  1. In a blender, mix egg whites, cottage cheese, Fontina cheese, salt, red and white pepper, and melted butter for about two minutes or until mixed well. Pour mixture into a mixing bowl and set aside.
  2. In a sauté pan over high heat, add butter and morels and sauté for a few minutes. Season lightly with salt and pepper and a pinch of chopped parsley. Set aside, reserving a third of the morels for garnishing.
  3. Add spinach, spring peas, parsley, and sliced morels to the egg mixture and mix well. Pour contents into a lightly greased glass canning jar, leaving about a quarter of the jar empty to allow for expansion. Seal the jar and cook for one hour at 176°F (80°C).

For the Broken Lemon Vinaigrette:

Whisk together all ingredients except arugula. Toss dressing with arugula.

To Serve:

Top the jar with the reserved morels and serve with lemon-dressed arugula.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.