Another sous vide egg bite experiment, pretty good. This was mostly using up farm share stuff in the fridge — garlic scapes, zucchini, broccoli, plus eggs and cheddar. Could’ve used a little more zing, maybe more black pepper, though Kat recommended just eating it with hot sauce. Maybe a little cream cheese too, so it sets a little fluffier.
But good, will likely make again, next time in 4 oz., straight-sided canning jars so that I can un-mold them easily and have it pre-portioned to an amount I’m likely to want to eat. Thought eating it with a spoon wasn’t hard, and you could just stick it back in the fridge for a day without any negative consequences, I think.
