Poached egg

Pour water into a pot so that it reaches a level of 5–7 cm.

Heat the water, adding salt (1/4 tsp). It is important that the water is hot but not boiling vigorously—otherwise, the eggs will simply break apart. So, wait for the first bubbles to appear.

When the water reaches the desired temperature, use a whisk to create a whirlpool in the center of the pot. This will help keep the egg white and yolk together during cooking.

Lower the egg into the water, trying to do so closer to the side of the pot rather than into the whirlpool itself.

If you want a very runny yolk, cook the egg for 1.5–2 minutes. For a firmer yolk, increase the cooking time to 4 minutes.

Once the time is up, carefully remove the egg with a slotted spoon. Transfer it to several layers of paper towels to remove excess moisture.

Proceed to prepare the second egg.

It is better to cook eggs one at a time to maintain the proper shape of each egg and avoid mixing the whites.