I'd suggest trying a little hotter. Just a few degrees. Try 149F to see what difference it makes. You shouldn't need to go beyond an hour.
Eggs are certainly something that take some fiddling and adjustment, but they're worth it.
Also, you need to use the very freshest eggs. The white breaks down as the egg ages. If you can, try using eggs that are of a known age. During the first week from the chicken is the best time for soft boiled or poached.