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Granny's Perfect Poached Eggs

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"Granny was the one who showed me how to poach an egg. I was watching her bake her usual cake orders, listening to the hum of the dishwasher and the church gospel preaching from Pop's old 1950s radio. I washed out the pot that she had cooked the early morning grits in and filled it with cold water. She instructed me to add a hefty splash of white vinegar and wait for it to come to a simmer. Then she cracked an egg and I watched as it slowly came together, the egg white forming a beautiful soft globe around the yolk. After three minutes she scooped it out with a serrated spoon at just the right moment and set it gently in a small white bowl, saying, with a sweet smile, 'There you are, missy!'"

List of Ingredients

â—¦  3 tablespoons white vinegar
â—¦  2 large eggs
â—¦  Kosher salt and freshly ground black pepper


Recipe

In a medium saucepan over medium-high heat, bring 6 cups water and the vinegar to a slow simmer.
Crack the eggs, one at a time, into the pot.

Cook for three minutes, or until the whites are firm enough for your liking.

Season to taste with salt and pepper and serve immediately.

Makes 2 poached eggs