Granny’s Perfect Poached Eggs
2m 0s prep 3m 0s cook 5m ready
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.
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.
- 44.4 ml 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.
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