How to Sous Vide an Egg at Home - CHOW.com

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Janine Falvo, chef de cuisine of Carneros Bistro & Wine Bar in Sonoma, California, 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.

Category:

Howto & Style

Tags:

• chow
• chowhound
• janine falvo
• chef de cuisine
• carneros bistro
• sous vide
• egg
• poach
• easy
• quick

[Lariiperson]

Won't there be chemicals in the plastic wrap?

[iornmonk]

Not sous-vide!!! But a great technique

[rafayetn]

@Lariiperson Polyethylene doesn't break down until 235F

[W0tanTheGod]

It is literally sous vide, because you repackage the egg into the plasticwrap without any air, but the real "sous vide" employs LOW temperatures, not a rolling boil.

[nimbus1983]

This is the first Chow tit's video i find usefull apart from the wine related ones.

[Milanele]

omg O_O nice

[talldudegrad12]

I hate how people just turn into critics :/

[krixtakular]

@Lariiperson Nope

[LeHuyAnh]

@Lariiperson Suppoedly, it's not as bad as putting plastic wrap in the microwave.

[jtothe100]

isn't this the arzak egg.

[JohnWoo]

@Lariiperson No.

[kurupi]

@Lariiperson nope but to me isn't a tehcnique of poching eggs, to me its just taking the egg from the sheel season it and put back to the sheel and cook