How to Sous Vide an Egg at Home

Janine Falvo, former chef de cuisine of Carneros Bistro & Wine Bar in Sonoma, California, and current executive chef of Briza in Atlanta, Georgia, brushes truffle oil (but you can use any kind of oil or butter) onto a piece of plastic wrap, adds some chives and salt and pepper, and cracks an egg into it. She ties the plastic wrap and puts it into boiling water. Once the egg’s been cooked, she removes the plastic wrap and, voilà, a deliciously seasoned poached egg.

This page was updated on February 29, 2012, to reflect Falvo's move from Carneros Bistro to Briza. The video was originally published in August 2009.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Blake Smith and tell us what you’ve got in mind.