BUT since your packaging a low acid food hermetically, you'll want to ensure that your process is efficient at producing a 5 log reduction in bacteria to PREVENT the formation of botulism spores
5 log bacterial reductions (e.g pasteurization) will not eliminate Clostridium spores. They will kill active Clostridium bacteria, but pasteurized products are great growth mediums for Clostridium spores. Spore growth is typically prevented by pH, water activity, oxygen permeable packaging, or refrigeration.
In cracked egg products, yes C. bot is still a risk. The general regulatory assumption is that spores are everywhere. It looks like this FSA guidance doesn't state that the refrigerated vacuum pack provisions are exclusive to chicken: https://www.food.gov...vacpack0708.pdf
So it looks like you either will have to prove that your sous vide method is similar in spore lethality to 90ºC for 10 minutes (could be, I imagine you can "overcook" eggs in a sous vide without that much quality damage). Otherwise to exceed 10 days you'll have to use some other method of control.
Note: not a UK person, there may be more information deeper in the regs. But as with all C. bot risks, it's important to consult with a process authority.