The person appears to be a/an East Asian Male, approximately 40 to 49 years old.
To poach eggs perfectly, start by filling a medium saucepan with about 2-3 inches of water. Add a pinch of salt and a splash of vinegar to help the egg whites coagulate. Bring the water to a gentle simmer, not a rolling boil. Crack an egg into a small bowl to ensure it’s fresh and to avoid any shell pieces. Gently slide the egg into the simmering water, using a spoon to create a gentle whirlpool if desired, which helps the egg white wrap around the yolk. Cook for about 3-5 minutes, depending on how runny you like your yolk. The egg is done when the whites are set but the yolk remains soft. Carefully remove the egg with a slotted spoon and let it drain on a paper towel before serving. For added flavor, consider seasoning with soy sauce or serving over rice, which is a common practice in East Asian cuisine.
To poach eggs perfectly, start by filling a medium saucepan with a couple of inches of water. Add a pinch of salt and a splash of vinegar to help the egg whites coagulate. Bring the water to a gentle simmer, not a rolling boil. Crack an egg into a small bowl to ensure it stays intact, then gently slide the egg into the simmering water. For the best results, use a spoon to create a gentle whirlpool in the water before adding the egg; this helps the whites wrap around the yolk. Cook for 3-5 minutes, depending on how runny you like your yolk. The whites should be fully set while the yolk remains soft. Carefully remove the egg with a slotted spoon and let it drain briefly. Serve on toasted bread or with a sprinkle of sesame seeds for an East Asian twist.