I agree, 67 could be better, you can also use two different temperatures, one for the yolk and then one (higher) for the whites for a short time - by ramping up the heat (or using two baths) at the end of the cooking. Better picture of another egg from this run: http://cl.ly/image/030N390L0D06 - white not totally set.

Also, the sensor might not be calibrated correctly, I have a reference thermometer (therma-pen), but won't bother calibrating a toy setup when I have a proper one ;)