Food & Beverage
 Sous Vide Immersion Cooker

MAKE 25 Sous Vide Cooker

Sous vide cooking, immersing vacuum-sealed foods in temperature-controlled hot water, is all the rage in culinary circles, touting incomparable results achieving optimal doneness. But the price tag on most commercially produced machines is a bit steep, with $300 being the bare minimum, on upward to the thousands. Seattle Food Geek Scott Heimendinger was intrigued, but decided it was a steep investment for something that essentially keeps water warm, so he DIYed it for about $75 in parts, and shared it with us on the pages of MAKE Volume 25.

Apparently cooking an egg sous vide style yields incredible results, with perfectly soft whites and a yolk the consistency of rich pudding. Scott took it to the next level and quickly deep fried the egg to add a crunchy shell (his recipe).

sous vide deep fried egg

Hungry yet? Interested in making your own? We’ve shared the entire project in our DIY library, Make: Projects. Check out all the detailed instructions, see the images in a variety of sizes, add comments, and collaborate. Check out the sneak peek mini version here below but head to Make: Projects for the more robust version.

Sous Vide Immersion Cooker

Check out MAKE Volume 25:
MAKE Volume 25: Arduino Revolution
Give your gadgets a brain! Previously out of reach for the do-it-yourselfer, the tiny computers called microcontrollers are now so cheap and easy to use that anyone can make their stuff smart. With a microcontroller, your gadget can sense the environment, talk to the internet or other hardware, and make things happen in the real world by controlling motors, lights, or any electronic device.


28 thoughts on “$75 Sous Vide Immersion Cooker

  1. I’m so interested in doing this but I live in Europe and everything is for the US… my brain is far too simple to deal with trying to nail down all the problems if I were to try and use/power it in France.

  2. Good work. This project does a great job of emulating the $1000 immersion heater for PolySci which were the Sous Vide standard for years. I rolled my own $45 sous vide from a crock pot and DIY temp controller. It doesn’t look as cool or have the space capacity, but it takes only minutes to setup.

  3. I purchased a pt100 temperature probe online from Amazon (the retailer referenced in the instructions was sold out), and it has one red lead and two blue leads. Does anyone know how this affects the build? I cannot seem to find any information online.

  4. Dumb question: If you’re using a relay in some sort of PWM mode to regulate the heat, isn’t the relay constantly clicking and being irritating? Also, I have no idea how much inductive load the heaters are… if they are, then I assume that you want a diode to shunt the inductive kick?

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I'm a word nerd who loves to geek out on how emerging technology affects the lexicon. I was an editor on the first 40 volumes of MAKE, and I love shining light on the incredible makers in our community. In particular, covering art is my passion — after all, art is the first thing most of us ever made. When not fawning over perfect word choices, I can be found on the nearest mountain, looking for untouched powder fields and ideal alpine lakes.

Contact me at or via @snowgoli.

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