Great question — answering as the UphillTech team:
You should be able to get that result by following Serious Eats suggestion of 13 minutes at 75°C: The slightly higher temperature also builds in a temperature gradient—the whites get hotter than the yolks. Thus you end up with an egg with a yolk that is just barely beginning to thicken and a white that is relatively firm. With this method, the thin white will not thicken completely and will drop away easily from firm tight white. Size of the pot will only make a difference if you're using a very wide vessel (water far from the circulator will be at a lower temperature) or a lot of eggs (eggs far from the circulator would have a different texture than the ones close to it). You should be...
Full answer by Luciano: https://cooking.stackexchange.com/a/130301 (CC BY-SA 4.0).
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