I am a huge fan of sous vide cooking...I use mine probably 3 times a week in my own kitchen.  Every year, it's a tradition at our house to make a big brunch on Christmas morning at our house after our families come over and we always have Eggs Benedict.  I have used sous vide cooking for almost every protein known to man (or woman), but I hadn't tried eggs yet.  To be honest, I was a little unsure if they would actually turn out superior to the traditional poaching method.  Boy, was I mistaken... Continue reading →