I had just received my Anova SV circulator and was looking for something to try it out with. I went to the Sous Vide section of the Modernist Cuisine books I have and it has a major section about cooking eggs, shell on, in the sous vide bath water. The craziest thing there was about poaching an egg in the shell. You just drop the whole egg in the bath water at 167° and let it poach for 13/15 minutes. Crack the shell open and out drops the perfectly poached egg.
While the eggs were cooking I made the hollandaise sauce and heated up Canadian bacon and the potatoes.
All turned out nicely...
