If you put a cold egg into hot water the shell will crack.
Room temperature egg into pan of cold tap water, you then time 3 mins from when the water starts to simmer - if your pan is too small or water too shallow then your egg will crack.
Adding vinegar to the water will stop the white from leaking further, but you know - you do have to eat it afterwards.
That should give you a 'dippy egg' for your soldiers
T
xxx