Another endorsement for the Sous Vide Supreme - have had one for a couple of years now, and while it's not an every-week appliance, it gets used pretty often, most frequently for steaks and other meat cuts. Great for entertaining, because it's really a set-it-and-forget-it kind of thing. (You need to brown the outside right before service, but that's quick and easy.)

Also another supportive note for eggs - again, reinforcing the value of the SV machine in providing simple, predictable results. Lucky Peach had a great egg temp chart in their inaugural issue that can also be found online here. FYI...