Sous vide egg white falling apart on cracking I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set the white. However when cracking my egg, the white simply falls apart completely, leaving the yolk exposed and an impossible to poach egg!

This egg is cooked at 66C for 1.5 hours, which in the guide has a 'fudgy' yolk (how mine comes out).
At 66ºC it's possible that the white gets too "crumbly" like yours. I always follow Dave Arnold's guide for egg temperatures and get good results around 64-65ºC.

You should try lowering the temperature to 65 or 65.5ºC, and make sure your eggs are not too old - the older the egg the more "loose whites" (the watery part of the whites) you'll get. It also affects the texture of the rest of the egg.