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Sous vide would be difficult to move, as you'd need to deal with how to power it while in transit ... you either need a power inverter that can run off your car's alternator, or lug around a UPS (battery backup system). If I were to try something like this, I'd poach the eggs (with vinegar in the water) 'til they were set and I felt that I could safely move ...


Some data: Egg whites start coagulating at 150F. Egg yolks start thickening at 150F and become solid at 158F or so. The danger zone for bacteria is between 40F and 130F. What this means is that your perfect poaching temperature is going to be somewhere around 150F to 155F depending on how firm you like your eggs. At these temperatures bacteria can't grow ...

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