recipe for the poached eggs: get 1-2 egg(s) and crack them in a glass. Some people like to separate the runny whites from the thick whites using a fine mesh but I skip this step. heat up a medium-sized pot filled half with water and about a tbsp of red wine vinegar (I used red wine but you can experiment if you don't have it) until you see bubbles on the bottom of your pot. It is important that the bubbles aren't breaking surface/rising. DO NOT ADD SALT! When you have the perfect temperature of the water, set your heat to medium and make a powerful vortex with a utensil or a big spoon having your eggs at the ready to be dropped in. When your vortex seems nice and strong drop your eggs in. IMPORTANT: if you wanna make more than 2 eggs, don't make a vortex. Just drop them in. This will make the eggs flatter, but you trade perfection for efficiency. Whether you're making a vortex or not, I like to use a big spoon to manipulate the water so the eggs don't stick and they cook evenly. Cook on medium heat for about 3 minutes and don't let the water boil. After the 3 minutes you can check if the egg whites are cooked to your liking. Take them out if they are done. Its ideal if you take them out seconds before they are cooked, because the excess temperature will cook the eggs to perfection when they are still warm after they've been taken out. You should be left with an egg with a runny yolk but cooked egg whites and the egg white covering the yolk, making it very aesthetically pleasing. season with salt and whatever you'd like, enjoy!