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. 