Why vinegar in poached eggs

Eight Days of Malaise Eight Days of Malaise 1 1 gold badge 6 6 silver badges 12 12 bronze badges. I just learned a great trick that I suspect works even better than vinegar for helping set the eggs nicely Julia Child recommends boiling the egg in shell for 10 seconds before cracking it into your poaching liquid. It's just enough to help the outer layer start to set. We do them in oil lined cling film, add a bag clip to seal the egg inside, and bob's your uncle! Means you can do 10 at a time if you want and they all come out perfect too!!

Add a comment. Active Oldest Votes. Egg whites need to be heated up to a certain temperature in order to coagulate "set". Improve this answer. Aaronut Aaronut All of that makes sense.. I just don't get that one. The only thing I can think is that it's only an indirect relationship -- more eggs lower the cooking temp, and lower temp cooking results in lower coagulation temperature which I know is true for custards — Joe. Joe: It's not cooking temperature, it's actually the concentration of proteins and thus, the number of eggs in the same amount of liquid.

Why do chillies burn? When will the sun stop shining? How long ago was the Big Bang? What is a black hole? Is 1 a prime number? Total Time: 8 mins. Servings: 1 egg. Author: Lisa Bryan. Print Pin Review. Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time! Ingredients 1x 2x 3x.

US Customary Metric. Instructions Bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed.

Then, place the egg in a ramekin. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.

Serve immediately. Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for seconds or until warmed through.

Remove the poached egg with a slotted spoon, dab dry and serve immediately. Lisa's Tips This is the fine mesh strainer I used in the video. It's the perfect size as it's small and doesn't take up much space. These are the glass nesting bowls that I use all the time in my kitchen and in my videos. As mentioned above, you can store poached eggs for days in the fridge.

Just make sure they're in fresh, cold water in a sealed storage container. Course: Breakfast. Cuisine: American. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Pull it out and use it for something else or perhaps someone wants scrambled eggs instead. With a spoon, gently nudge the egg whites closer to their yolks.

Immediately cover with a lid and turn off the heat. Egg Rings — Use an egg ring in a flat bottomed pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat, and cover. Mason Jar Rings — Use a ring from a mason jar and place it in the pan. Tuna Cans — Remove the top an bottom off a small washed tuna can and place it in the pan. Drop the egg over the can and let it settle in the ring, then turn off the heat, and cover.

Plastic Egg Bags — Take a piece of plastic wrap and lay it over a coffee mug, pushing the plastic down into it a bit. NOTE: Leave a little air in the egg packet and maybe a drop of water.

Drop the egg bag into the hot water. Let cook approximately 2 to 4 minutes depending on how hot your water is and the size of the eggs. When done, take your eggs out of the water with a pair of tongs or a slotted spoon.

Cut off the plastic wrap and serve. Other Poaching Egg Equipment — There are many types of poaching gadgets, such as:. Nonstick Egg Pan Inserts with egg-shaped cups for steam-cooking eggs held above the liquid. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove each egg in succession after they have each cooked like you want. Keep track of which egg went into the water first and remove in the same order. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Optional: Put the finished poached eggs in a bowl of cold water. This stops the cooking.