Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 13 minutes.
Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.
Carefully lower eggs into water bath, being careful not to crack. Set a timer for 15 minutes. Prepare an ice bath: fill a container large enough to cold all eggs halfway with ice then cover ice halfway with water.
After 15 minutes, immediately remove eggs from water bath and transfer to prepared ice bath. Cool 3-5 minutes then drain, crack eggs, and slide cooked sous vide egg into a bowl or onto a plate, piece of toast, etc. Season with salt and pepper.
Cooked sous vide eggs last in the fridge, still in the shell, up to 5 days.
In my experience, it does not make much difference whether the eggs are organic, conventional, fresh, old, etc.
Eggs WILL be a bit runny, as in they will not be firm, formed eggs as you're necessarily accustomed to.