When I first heard about sous-vide I thought it was super awesome geeky science magic. Evenly cooked steaks, perfectly poached eggs, fall off the bone ribs. Seriously, what’s not to love? As it turns out sous-vide machines are crazy expensive and mostly used in professional kitchens. But I want perfect eggs and ribs too!
After a ton of research and stumbling across some DIY machines, we set out to build our own sous-vide! It’s actually surprisingly simple.
You’ll need:
- A crock-pot/slow cooker - we picked ours up on craiglist for 10 bucks.
- Vacuum sealer & bags
- A sous-vide temperature controller
For our first experiment we started pretty simple and made poached eggs. For this we didn’t need to vacuum seal since eggs already come in a sealed container (aka a shell). We set the eggs at a controlled 64 degrees C/147 F and let them hang out in their spa for about an hour. We got ready for work and our eggs were done with their hot tub party. We cracked them open and had perfectly poached eggs! Who knew science could be so yummy. Can’t wait for our next experiment!
