diversity

In general, to cook multiple things with sous vide at the same time you have two options. <br /> <br />The first is to cook them individually then chill them in a 1/2 ice - 1/2 water bath. Then you can bring them up to temperature with the lowest cooking temperature. <br /> <br />The other way is to start with the highest temperature item, then once it's cooked turn down the temperature to the next item and repeat. However, some things will continue to cook at the lower temperatures.

You can alternatively cook them in parallel using separate sous vide devices. If you cook a lot of sous vide, you might want to invest in another sous vide device, I have both the Sous Vide Supreme and the Polyscience immersion circulator. If your need for different temperature cooking is less frequent, you could also use several of the no cost "stove top" sous vide methods. Using a pot, your stove top and an accurate cooking thermometer, you can easily cook your carrots and even your chicken using the stove top method. The egg, depending on how picky you are on the exact doneness, might do better in the more temperature controlled SVS/Immersion circulator. <br />