One of the least appealing characteristics of poorly poached eggs is uneven, feathery whites instead of a beautifully round, domed egg. We’ve found that we can solve the problem by adding a few tablespoons of vinegar to the poaching water. The vinegar lowers the water’s pH, which ensures that the egg whites stay intact during cooking. Plus, the eggs taste even better.
BAD EGG
GOOD EGG
Vinegar… so many handy uses.
Isn’t it amusing that oftentimes the simplest infos are generally the most excellent!