Eggs can be very tricky. The white and yolk require different setting temperatures and you need very fresh eggs.
There is a good write up for sous vide eggs on the Serious Eats website.
For most proteins the rule says "temperature for doneness, time for texture." Eggs I treat more as "temperature for the white, time for the yolk." Others may disagree with this, but if you read the Serious Eats guide you'll see why.
Using the very freshest eggs so that the white has not had a chance to degrade, I've discovered 63°C/145°F for a bit more than an hour gives me nice jellified whites and oozy yolks that have thickened enough to coat asparagus.
You'll have to experiment to find your sweet spot.