Sous vide egg white falling apart on cracking
At 66ºC it's possible that the white gets too "crumbly" like yours. I always follow Dave Arnold's guide for egg temperatures and get good results around 64-65ºC.

You should try lowering the temperature to 65 or 65.5ºC, and make sure your eggs are not too old - the older the egg the more "loose whites" (the watery part of the whites) you'll get. It also affects the texture of the rest of the egg.