Poached eggs

Ingredients

• 2 pcs Egg
• 2 l Water, boiling
• 3 g Salt
• 5 ml Vinegar, 10%

Method

1. Bring the water to the boil with the salt.
2. When it starts to boil, beat the eggs in a ladle.
3. Place the ladle in the water so that the water does not reach the rim.
4. Carefully move the ladle in a circular motion to whiten the egg whites, then leave to cook for 1-2 minutes until you can no longer see the yolk.
5. Then gently lift the egg into cold, vinegar water.