About how to cook the perfect poached egg, you can say: how many people, so many opinions. I'll tell you my own: the first thing you have to determine is how fresh your egg is. If it is more than 3-4 days old, then you will have to tinker with it. If you are sure of the freshness of the egg, gently break it into a cup so as not to damage the yolk. Pour water into a wide saucepan and bring to boil. Remove the saucepan from heat and gently pour the egg from the cup into the water. There should be as much water in the saucepan so that the "path of the egg" to the bottom from the surface of the water is the shortest, so less whites turn into flakes. Then close the saucepan with a lid and leave for 3-4 minutes. Carefully remove the egg with a slotted spoon and place it in a slotted spoon on a paper towel to drain the water. Then transfer the egg to a plate. In this simple way, you can cook several eggs at the same time. The number of eggs depends on your needs and the width of your pot. The poached egg is ready when the white is completely cooked and the yolk is runny. If you want to achieve the perfect egg shape, then carefully cut off the excess whites. What if you are not sure about the freshness of your eggs? There are 2 options. First, use a special egg poacher. Thanks to it, you will not lose a drop of whites, and the shape of the poached egg will be perfect. Second, before cooking the egg, you need to separate the watery part of the whites. To do this, break the egg into a cup, carefully pour it onto a slotted spoon. After the watery portion of the whites has drained, gently dip the egg into the water with a slotted spoon. Then proceed as with the fresh egg.