Instructions for poaching an egg call for the addition of a bit of vinegar to the poaching water.
Does anyone know why? Thanks Wayne
General fitness, health and nutrition · Public discussion
question about poaching eggs
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- General fitness, health and nutrition
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- 20 December 2003
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- Wayne Jones
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Quoted message said:
Instructions for poaching an egg call for the addition of a bit of vinegar to the poaching water.
Does anyone know why? Thanks WayneIt helps to coagulate the egg white so it doesn't form a stringy mess.
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Wayne Jones said:
Instructions for poaching an egg call for the addition of a bit of vinegar to the poaching water.
Does anyone know why? Thanks Wayne<shrugs> No, I don't do it... but I do add just a dash of salt.
I'm not overly fond of vinegar, and my poached eggs turn out just fine thank you!
Just be sure to stir the boiling water when you add the eggs. Keeps them from sticking to the bottom
of the pan.K.
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"DJS0302" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
Quoted message said:
Instructions for poaching an egg call for the addition of a bit of
vinegarQuoted message said:
Quoted message said:
to the poaching water. Does anyone know why? Thanks Wayne
It helps to coagulate the egg white so it doesn't form a stringy mess.
Yes - and you end up with a poached egg tasting like vinegar
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"Ribitt" <[email hidden]> wrote in news:ulOEb.31775$2We1.23334
@news04.bloor.is.net.cable.rogers.com:Quoted message said:
"DJS0302" <[email hidden]> wrote in message news:20031219210431.16291.00000805@mb-
m22.aol.com...Quoted message said:
Quoted message said:
Instructions for poaching an egg call for the addition of a bit of
vinegarQuoted message said:
Quoted message said:
to the poaching water. Does anyone know why? Thanks Wayne
It helps to coagulate the egg white so it doesn't form a stringy mess.
Yes - and you end up with a poached egg tasting like vinegar
Not if you follow the cooking by placing the eggs in plain warm water. The vinegar doesn't
really absorb. -
Ribitt said:
"DJS0302" <[email hidden]> wrote in message news:20031219210431.16291.00000805@mb-
m22.aol.com...Quoted message said:
Quoted message said:
Instructions for poaching an egg call for the addition of a bit of
vinegarQuoted message said:
Quoted message said:
to the poaching water. Does anyone know why? Thanks Wayne
It helps to coagulate the egg white so it doesn't form a stringy mess.
Yes - and you end up with a poached egg tasting like vinegar
Agreed... :-)
Does it really matter if you lose a small amount of white in the water?
Really, stirring the water in a circular motion prior to adding the eggs helps keep them centered,
and reasonably coagulated.Soft boiled is as good as poached too if you can manage it. Boiling time varies by egg size.
K.
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Quoted message said:
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"There are millions of intelligent species in the universe, and they are all owned by
cats" -- AsimovCustom handcrafts, Sterling silver beaded jewelry
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"Ribitt" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
"DJS0302" <[email hidden]> wrote in message news:20031219210431.16291.00000805@mb-
m22.aol.com...Quoted message said:
Quoted message said:
Instructions for poaching an egg call for the addition of a bit of
vinegarQuoted message said:
Quoted message said:
to the poaching water. Does anyone know why? Thanks Wayne
It helps to coagulate the egg white so it doesn't form a stringy mess.
Yes - and you end up with a poached egg tasting like vinegar
That bothers me too. I like to poach my eggs in milk. Works a treat.
Charlie
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"Ribitt" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
"DJS0302" <[email hidden]> wrote in message news:20031219210431.16291.00000805@mb-
m22.aol.com...Quoted message said:
Quoted message said:
Instructions for poaching an egg call for the addition of a bit of
vinegarQuoted message said:
Quoted message said:
to the poaching water. Does anyone know why? Thanks Wayne
It helps to coagulate the egg white so it doesn't form a stringy mess.
Yes - and you end up with a poached egg tasting like vinegar
No, duh, you rinse the egg in hot water before serving.
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Ribitt said:
Quoted message said:
It helps to coagulate the egg white so it doesn't form a stringy mess.
Yes - and you end up with a poached egg tasting like vinegar
You do? I use a bit of vinegar when I poach eggs but they don't taste like vinegar.
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I actually don't use vinegar, I use a squirt of realemon juice and I have no
vinegar taste. I find that there is a sour taste if I use vinegar.
"DJS0302" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
Quoted message said:
Instructions for poaching an egg call for the addition of a bit of
vinegarQuoted message said:
Quoted message said:
to the poaching water. Does anyone know why? Thanks Wayne
It helps to coagulate the egg white so it doesn't form a stringy mess.
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