• Baggins@beehaw.org
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    5 months ago

    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.’