Canadian here, excuse the metric. 158f is about 70c, that is way too high for super slow cooked eggs unless you want really destroyed yolks. 63-64 c (145ish f) is where you get the fudgy yolk. Your whites will be loose at this point, however. 73c for about 13 min will get you a firmish white and decent yolk but your timing and cooling has to be spot on or your results will be inconsistant from egg to egg.
I do sv eggs for my brunch services and the method I have come up with for a "perfect" (horses for courses) yolk and a firmer white is to:
Cook eggs in a batch at 63.5c for about an hour and a half. I add the eggs to the bath when the temp hits 61c and start timing when the temp hits 63.5.
Remove eggs and store in a large volume of ice water (not just for the rapid cooling, but the floating the eggs helps keep the yolk centered).
For servce: retherm eggs in a 73.5 bath, about 6 min. This will warm them them through while also just setting the white to leave it more appealing to most people. In the event it is a touch too running still, just laddle about 2 tbls of boiling water over the egg before plating. Or top sauce it, if thats's an option.