Sous Vide Hard-Boiled Eggs

I read the reviews and, no pun intended, chickened out. I raised the temperature to 180 degrees and turned out great. Peeled rough but I didn’t have any older eggs 🥚 so the membrane hasn’t had a chance to shrink. My fault

I followed the recipe precisely, even measured the water temp using a digital thermometer, water was precisely 170 degrees F. After forty minutes the eggs were no where CLOSE to looking like the picture. They didn't not peel easily. the whites were not cooked and yoke was uncooked. I would call this recipe "Well Done" Sous Vide Soft-Boiled Eggs but not really "well done". I won't be using it again.
I added 10 minutes to the cook time and checked another egg. Same result. I'll follow the sous vide manufacturer recipe for 185 degrees F for 25 min.