Hi @angeladub, and Welcome!
I've found eggs in the shell to be problematic when cooked at lower temps - whites tend to be a bit runny. It has to do with the temperature needed to "set" the egg white, versus the temp you want that will be needed to get the yolk just the way you like it!
I've not yet tried this, but I've heard that this approach might work:
1. Drop your egg in boiling water for a couple minutes
2. Take it out, cool it slightly
3. Drop it in the sous vide bath at the temp that will make your yolk the way you like.
From what I heard this will set the white, but the yolk will still be cool enough to allow the sous vide to cook it perfectly.
As far as other recipes I'd say follow then as written and then decide what you like. I think you can get a LOT of useful information by reading some of the posts in this forum. And if you have any questions just sing out and you'll likely have people trying to help very soon!
(And let me know if the trick I described with the egg works. If I don't see a post from you shortly I'll give it a try myself and let you know!)