Sous Vide Egg Bites

How it scored 65 / 100

Nutrition snapshot

Ingredients 38 listed

• 1 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 2 Cottage Cheese
  Fresh cheese curds with a mild flavor, typically with cream dressing.
  Low
• 3 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 4 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 7 Carrageenan
  Sulfated polysaccharide extracted from red seaweed (Rhodophyceae).
  Moderate
• 8 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 9 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 10 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 11 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 12 Retinyl Palmitate
  Ester of retinol (vitamin A) and palmitic acid; preformed vitamin A.
  Low
• 13 Carbon Dioxide
  Carbon dioxide (CO2), an inert gas used in foods primarily for carbonation and as a propellant or atmosphere.
  Safe
• 14 Monterey Jack
  Mild, semi-hard cow's-milk cheese originating in California.
  Low
• 15 Rice Starch
  Starch isolated from rice kernels (Oryza sativa) by wet milling.
  Low
• 16 Bell Pepper
  The fruit of Capsicum annuum cultivars lacking pungency (no capsaicin), eaten as a vegetable.
  Safe
• 17 Onions Blend —
• 18 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 19 Unsalted Butter
  Dairy product made by churning cream; contains ≥80% milk fat with no added salt.
  Low
• 20 Spinach
  Leafy green vegetable (Spinacia oleracea).
  Safe
• 21 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 22 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 23 Powdered Cellulose
  Powdered cellulose — purified, mechanically disintegrated plant cellulose fiber.
  Low
• 24 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 25 Hot Sauce
  Condiment made from hot peppers, vinegar, and salt; some formulations include garlic, sugar, or stabilizers.
  Low
• 26 Nutmeg
  Spice from the seed of Myristica fragrans.
  Safe
• 27 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 28 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 29 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 30 Potato Starch
  Native starch extracted from potato tubers.
  Safe
• 31 Natamycin
  Polyene macrolide antifungal produced by fermentation of Streptomyces natalensis; binds ergosterol in fungal membranes.
  Low
• 32 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 33 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 34 Cow'S Milk
  Liquid secreted by the mammary glands of cows, used directly or as a base for dairy products.
  Low
• 35 Anti-Caking Agent
  Generic class label for substances added to powdered or granular foods to prevent clumping.
  Low
• 36 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 37 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 38 Microbial Coagulating Enzyme
  Milk-clotting enzyme (chymosin or aspartic protease) produced by microbial fermentation (typically Aspergillus, Mucor, Rhizomucor species, o…
  Low