Ann, why did you make poached eggs?

Operation: ① Add 250g of water into a small pot, pour vinegar and bring the water to a boil. Knock an egg into the cup. (2) After the water is boiled, when the boiling water is kept slightly boiling and does not roll, slowly pour the eggs into the water, cook until the egg white is solidified and the yolk is yellow stone, scoop it into a small dish, air it for a while and then feed it. Nutritional value: eggs-1, protein: eggs are rich in high-quality protein, and every 100g eggs contain protein12.7g. Protein contained in two eggs is roughly equivalent to the following points if the poached eggs are not broken in pursuit of aesthetic feeling. There are two ways to keep them from breaking: one is to wait for the water to boil, turn off the fire to a minimum, and let the water surface calm and not roll. Another way is to boil water, beat eggs in a small bowl filled with cold water, and then pour them into the pot. In the deep water of a small pot, try not to let the eggs touch the bottom of the pot, otherwise you will have to separate the newly dropped eggs from the bottom of the pot with a flat shovel, so that the yolk protein can be wrapped more tightly; Also, when putting eggs, let the tumbling level calm down, so as not to break the eggs that have just been put into the pot. First, choose fresh eggs. Second, the pot had better be made of iron. Third, after the water is boiled, gently knock the eggs into the pot. When the egg white wraps the yolk, gently turn it over with a flat shovel. Fourth, the old man looks at your temperature.