http://amath.colorado.edu/~baldwind/sous-vide.html

Another web page.

Yeah, I'm realizing it's not for home cooking... yet.

But I wonder if there are techniques one could adopt. For instance the eggs cooked at a precise temperature. You don't need a vacuum sealer for that since eggs have their own packaging. But if you had a good oven you could put the eggs in a water bath and set the oven temperature for what you want.

I think I'll have to try that. Although hmm... I don't think my oven can be turned down low enough.