Preparation of poached eggs: water – 1 litruxus – 1 tablespoon salt – to taste Boil 1 liter of water in a small saucepan. Add 1 tablespoon of 9% vinegar. Vinegar will help the proteins to clot better (you can do without vinegar). After the water has boiled, reduce the fire. The water should barely boil so as not to scatter the egg. Carefully crack the egg into a shallow bowl. From the container it will be much easier to place the egg in boiling water. Stir the water with a tablespoon until a funnel appears. Start stirring from the edge of the pan and work your way towards the center. After a funnel has formed, carefully pour the egg from our container into the pan. Try to bring the container as close to the water as possible so that the yolk does not blur from impact with water. We do not touch the water for 7-10 seconds so that the protein forms around the yolk. And then a little more (~ 1 minute) slightly spin the water around the egg. We leave our poached egg for another 4 minutes in lightly boiling water and then carefully remove with a tablespoon or slotted spoon.