Sous Vide Eggs

mdlooker_17060

I just received my PolyScience immersion circulator a couple of days ago and have great success in all recipes except eggs. I am using the egg temperature scale diagram as my guide. It is spot on in regards to yolks but the whites are a runny mess. And when I watch the "green eggs and ham recipe" the egg falls out perfectly after cooking at a lower temp then I do. Any suggestions? I have increased my time to 2 hours with no success. I have pre-boiled for 1 minute then ice bath then 1 hour with not much sucess. The white is still a runny mess. Maybe its the egg itself. It is a farm fresh egg. Should a use an older egg? Or is my egg not as fresh I have been told? Any advice would be appreciated.

Thanks

prince_of_porcelain

I was cooking 6 eggs the other day to top fried rice.  63C for about 40-45 minutes (I pulled just a little earlier than normal).  5 of the six eggs were as expected.  The 6th was bizarre.  In the moment, I thought it just wasn't cooked through due to pulling on the early side, so I finished it off in the fried rice pan.  But later it occurred to me that the white had become white and opaque, but it had an extremely low viscosity - less even than a raw egg, and more akin to 1% milk.  I didn't cut into the yolk, but my memory is that it also did not look raw, but moderately thickened - it seemed spherical and didn't flatten out much even though the white spread readily. 

Has anyone ever seen anything like this?  Once I finished off in the hot pan it looked like a normal fried egg.  The only thing I can come up with is that there was some sort of protein imbalance in the white that denatured but didn't gel at the target temp.  Unfortunately, I cooked it up get dinner out, and didn't give it much thought until later, so the evidence is gone.  I'm honestly not sure how much of the above is even accurate, but that's how I remember it.