u/sassyanddry

im cooking eggs and can't seem to get it right. im pretty new to sous vide and have done a good job with chicken breasts and steaks, but for some reason i cant get an egg to cook fully

im just putting them in directly into the water, my first try was 167F for 13 minutes, but the egg whites came out runny still. my second attempt was 150F for 40 minutes, and i still have runny egg whites. i put one of the 150 ones back in for another 10 minutes, but does anyone else have trouble like this with stupid eggs? idk what im doing wrong