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