Hmmm.... Glen, this may be more up your alley:

From Wikipedia again:

It is possible to duplicate some effects of sous-vide techniques [17] through the use of a beer cooler filled with warm water, checked with an accurate thermometer, and ziploc bags with the air removed to package the food for cooking. However, the heat loss involved in this technique makes it unfeasible for long-term (4+ hours) cooking.
So I'll bring the beer cooler, you supply the eggs and the warm water. I'll drink the cold beer and try not to laugh out loud...... too much.

Regards,

Kaptain "All this to make "egg bites" like Starbucks?" Zero [Insert sound of eyes rolling here] [OK, add the sound of a snicker here for good measure]