Crack the egg and place it on the strainer to get rid of any thin egg whites (It will make the egg look a lot nicer). Use a separate bowl for each egg.
Add water to the pot, For around each liter add 1/4 oz vinegar and 1/2 oz (15g) of salt. Water should be at a simmer, but not a boil. Heat the water to 180-190 ”F (82-88C). I’m usually use a thermometer to check. If you are cooking 1-2 eggs, then you can cook them together. If more, then cook each egg separately. To do this, use a spoon or whisk, make a small funnel in the center of the pan. Carefully drop the egg into the water as close as possible. It will takes about 3-4 minutes for the perfect egg. If you like it more liquid inside, then cook the egg for only 2 minutes. Remove the poached egg with a slotted spoon or a special sieve and place it on paper towels.