With poached eggs, sous vide cooking provides a lot of control over the texture you want, but with an added investment in time. To get an idea of what you might want to do, check out this pictorial comparison of different temperatures eggs cooked for just over an hour from Douglas Baldwin.
A temperature around 142-143F is understood to be ideal for the perfect runny yolks, but the egg whites are not fully set. They do not begin to totally set until 147 F.
To get around this, you can poach the egg in gently boiling water for a minute or two to firm up the egg whites.