http://www.beyondsalmon.com/2012/07/13-minute-egg.html
With immersion circulator:
Set up a water bath for 167F. Prepare an ice-bath. Add the eggs to 167F water and cook for 13 minutes.
Remove the eggs to the ice-bath for at least 10 minutes. Can be stored for up to 2 days in the fridge.
When ready to serve, set up a water bath at 140F. Add the eggs and cook for 10 minutes. Peel the top of the egg to make an opening slightly bigger than an inch. Pour the egg out onto a temporary plate. Carefully pick it up with a large spoon leaving the loose white behind and transfer to the final plate. Repeat with remaining eggs. If you are cooking lots of eggs and want to prevent them from getting cold while peeling, return them back to 140F water after making an inch opening in the shell. Then the procedure of pouring each egg and serving will go a lot faster.
http://www.seriouseats.com/recipes/2013/10/sous-vide-soft-boiled-eggs.html
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html