How to prevent watery dippy eggs I cook dippy eggs as follows:


Bring a pan of water to the boil (enough water to just cover the eggs)
Gently lower the medium-sized eggs (usually just one or two) into the water
Reduce the heat to a simmer
Time for 4 minutes


The problem is that when I crack the egg at the top to eat it, I am greeted with quite a substantial layer of water inside (floating at the top). Once I scoop the water out though, the yolk is pretty much perfect for dipping.

I've tried cooking for a bit longer (such that the yolk starts to harden - yuck) but I'm still finding water inside.

Why is this happening? And how can I prevent it?
The albumen in eggs gets more liquid as the eggs age. Storage in a warm place can also exacerbate the effect. Use the freshest eggs possible, and store in a cool place, if not the fridge.