• FryHyde@lemmy.zip
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    4 months ago

    Wtf does vinegar have to do with poached eggs in the first place? Are they boiling a pot of vinegar for some reason?

    • Hossenfeffer@feddit.uk
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      4 months ago

      The vinegar helps the denaturation of the ovalbumin in the egg white which speeds up the solidification process and helps the egg hold its shape better.

      • ✺roguetrick✺@lemmy.world
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        4 months ago

        I’ve never heard the word ovalbumin before, but I like it. Albumin largely means protein, but it’s using Latin words ovi (egg) and albus (white) so you’re saying “the denaturation of the egg white in the egg white.”

    • Baggins@beehaw.org
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      4 months ago

      You put a small amount in the water to help keep them white apparently. But this only works if you use white (or clear) vinegar :-) ‘Many professional chefs suggest adding approximately 1-2 tablespoons of vinegar to a pot of simmering water when poaching eggs. This amount provides enough acid to help coagulate the egg white while still allowing the natural flavours of the egg to shine through.’