Last night I was poaching some eggs (after all, breakfast is the best dinner), and I was reminded to add vinegar before releasing the eggs into the water. Why vinegar? How does it help? At room temperature, egg whites are made up of bunches of long amino acids, all folded up on themselves. As the temperature starts rising, these amino acids start to unravel and eventually they bond with one another, creating a solid mesh of protein.
Why do we add vinegar to poached eggs?
Why do we add vinegar to poached eggs?
Why do we add vinegar to poached eggs?
Last night I was poaching some eggs (after all, breakfast is the best dinner), and I was reminded to add vinegar before releasing the eggs into the water. Why vinegar? How does it help? At room temperature, egg whites are made up of bunches of long amino acids, all folded up on themselves. As the temperature starts rising, these amino acids start to unravel and eventually they bond with one another, creating a solid mesh of protein.