Perfectly Poached Eggs Anyone?

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.



Published in: on March 19, 2010 at 2:06 pm  Comments (3)  

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3 CommentsLeave a comment

  1. Vinegar… so many handy uses.

  2. Isn’t it amusing that oftentimes the simplest infos are generally the most excellent!

  3. You need to buy a cheap property, make repairs to raise its value, and then sell it for a higher price.

    After this a small amount of vinegar should be
    poured on it. Wait and watch approach is not advisable all the
    time though it has its role to play.

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