The general consensus is to set your sous vide machine to 75C/167F.
Once the temperature is reached, gently place the whole eggs in the bath using a slotted spoon.
Times ranged from 13 to 14 minutes. I think 14 minutes is better.
Remove eggs from the sous vide bath with the slotted spoon once the timer goes off.
DO NOT wait. Even a minute can make a difference.
Place the eggs into a bowl of ice water for 5 minutes to set the whites.
Both recipes suggest cracking the egg around the middle, in a slotted spoon to allow excess egg white to drain. I cracked mine closer to the top and the egg kind of "plopped" out.