From the picture it looks to me like egg is undercooked i.e. the white is still runny and kind of mucousy, ideally you want a solid tender white and a totally separate uncooked yolk. A slightly higher temperature (67 deg C) would ensure the white properly solidifies whilst still being cool enough to avoid cooking the yolk. 45 minutes is unnecessarily long a long as he egg remains under 70 degrees not much will be happening chemically once it's warmed through.