<p>ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.</p>

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<p>Poach your eggs? No, sir. The only way you get textures like these—just-set whites, silky yolks—is by cooking eggs sous vide with Joule Turbo. Stir ’em into carbonara, make a bunch of bomb Benedict for a brunch crowd, or just pop atop your toast and enjoy a serious breakfast upgrade. Oh, and you can make a bunch in advance and store them in the fridge for up to 5 days—eat chilled or heat for 15 minutes to the same temp at which you cooked them.</p>