Granny’s Perfect Poached EGGS
- 2m 0sPrep Time
- 3m 0sCook Time
- 5m Ready In
Learn how to poach eggs perfectly with this simple method from Granny. The eggs are cooked in simmering water with vinegar for a soft white and runny yolk.
Ingredients
- 3 tbsp white vinegar
- 2 large eggs
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.4 mg
- Iron: 0.99 mg
- Magnesium: 8.19 mg
- Phosphorus: 102 mg
- Potassium: 84.7 mg
- Zinc: 0.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp white vinegar
- 2 large eggs
- Kosher salt
- freshly ground black pepper
Let's Cook
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Step 1.
Fill a medium saucepan with 6 cups of cold water and add 3 tablespoons of white vinegar. Place the saucepan over medium-high heat and bring the water to a slow simmer, where small bubbles rise to the surface but the water is not boiling vigorously.
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Step 2.
Crack one large egg into a small bowl or ramekin, then gently slide it into the simmering water. Repeat with the second egg, adding it to the pot. Cook the eggs for 3 minutes, or until the whites are set and firm to your liking, while the yolks remain runny.
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Step 3.
Using a slotted spoon, carefully lift each poached egg out of the water, allowing excess water to drain. Transfer the eggs to a plate or small bowl. Season with kosher salt and freshly ground black pepper to taste, and serve immediately.