Ugh, if only I weren't allergic to runny yolk. It seriously jacks up my GI tract - agonizing cramps until they leave through the door they walked in.
All of the cool kids like them, "God's Sauce" they claim, and I'm the one getting huevos rancheros over hard. No hollandaise or other egg sauces.
However, the ever-more-popular immersion circulator for sous vide cooking works great for high-precision eggs. I also pasteurize them for 2h at 135F before using the yolks in ceasar dressing. I guess that temp/time does enough to whatever protein messes with my stomach.
Here's a good guide to the temp-texture relationship for eggs. If you manage the temperature right, time is relatively flexible.
https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html