without a stove, to get nice SV eggs with a firm outer white, you can set ur SV to 99C (or highest), drop the eggs in for 3min to "sear" the whites, then you fish em out, and drop in your SV packed potatoes/carrots, which need 90C, so you're not wasting energy earlier for heating up the water to max to get the eggs 'seared'; once the potatoes are cooked at 90C/2 hours, you can drop in the next lower temp stuff like asparagus 85C (not in season, i know, sorry), then put in your (now cold) eggs at 65C to get the yolks 'fondant', then when they're done in goes the SV packed salmon (45-55C, to taste....)

since you can't' sear pre/post SV, to simulate the missing maillard/caramelisation you can use condiments like soy sauce, dashi powder, or the trader jo's mushroom powder to get back some of the 'browning' flavour...

I joined FT for FT talk but didn't know I can do food talk too, love it