Sous Vide Eggs

Ironic that eggs are apparently the 'entry' dish into sous vide cooking! I think that cheap beef should take that title as it's such a successful dish for me!
Anyway, I say ironic because eggs are not a good sous vide ingredient. Also, eggs come in their own perfect cooking vessel, but you need to vac pack these in case they crack in the Sous Vide bath. Worse if you have a circulator!
I always thought that egg whites cooked at a lower temp than the yolks, but the opposite is true. 
So if you cook the eggs at around 64c, the yolk will be soft and lovely. The whites however, will be like snot, as the 2 proteins in the whites don't solidify until around 80c, at which point the yolk is grey and ruined! That's why eggs are perfect for traditional boiling.