Beat eggs with a whisk with cognac, sugar and salt.
Pour in water and whisk again.
Gradually add flour. Stir well. You should have a soft dough.
Divide the dough into two parts and roll. Cut into strips.
Cut strips into rhombs and make an incision in each rhombus. Then extend one end through the cut and pull to both ends. You should not do all the verguns at once, they can stick together and then turn out not so crispy and airy.
Heat the oil well and dip a few pickups into it. Cook for about 5 minutes, until golden brown.
Put ready-made verguns on a paper towel to remove excess oil, let them cool slightly and sprinkle with powdered sugar.