Why vinegar in water for poached eggs

Keep track of which egg went into the water first and remove in the same order. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Optional: Put the finished poached eggs in a bowl of cold water.

This stops the cooking. To poach eggs for a crowd, cook eggs ahead of time, slightly under cooking them. Slide them into a large bowl of cold water. When ready to be served, drop them into a pan of simmering, salted water for 20 to 30 seconds no more than one minute and they are ready to serve immediately. If you are making eggs only a short while ahead, slide all of them, as they are cooked, into a large bowl of hot not boiling water.

Do not worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them. Artichoke Benedict Not the traditional way, but a very beautiful way to serve Eggs Benedict.

He looked at me funny when I first served it to him, but he loved it! He said I could make this anytime. It would make a wonderful luncheon dish. I have also served this asparagus dish as a side dish for my gourmet dinner group. This recipe has been adapted from a recipe from the famous Hotel Barge La Reine Pedauque a luxury hotel barge that cruises on the Burgundy Canal in France.

It is a perfect lunch salad or served as an appetizer. Everyone you serve this delightful salad to will want the recipe. Croque Madame Egg Sandwich This breakfast-style sandwich is good anytime of the day. Especially for breakfast or brunch. This is a French version of the American grilled cheese sandwich with the difference being the egg on top of the sandwich. The Croque-Madame was invented in Paris sometime around as a fast food to be eaten in cafes and bistros.

According to some historians, this sandwich is called a Croque Madame because the fried egg on top is reminiscent of a ladies hat. Eggs Benedict Eggs Benedict make any meal an elegant specialoccasion. This egg dish is specially great for weekend breakfast or brunch, or a unique evening meal. I often cheat on making the Hollandaise Sauce and use the Knorr Hollandaise Sauce mix know ones seems to notice.

Pasta with Poached Eggs and Truffle Oil This pasta dish will give your taste buds a wonderful sensation! This could be considered an aphrodisiac dish because it is so sensual.

Serve it at your next dinner party. It fills you up and also providers the protein needed for your body. The second attempt fares much better, and Julie falls in love with eggs. And rightfully so, because eggs are wonderful. But especially poached eggs. Before reading the rest of this post, keep this in mind: there are many ways of preparing poached eggs. Adding vinegar to the water bath you cook your egg in has been said to help make the process of poached eggs easier. Some swear by it while others deem it unnecessary—amateur even.

Well call me an amateur because I am very pro-vinegar. Vinegar reduces the pH of the water making it more acidic. Changing the pH of the water cooks the protein in the egg. Acid, just like heat, denatures proteins by changing the way they are curled up in the egg. The acid will act, along with the hot water, to shock the egg whites into cooking before they separate from each other in the water.

The acid will also reduce the cooking time of the poached egg by the double action from the heat and acid. In other words, acid makes poaching eggs much easier.

Feel free to try it out; I certainly find it to be the best method! Fill a saucepan with cups of water and put over medium heat. Add 1 teaspoon of vinegar. Once simmering, lower the heat to low. Eggs are made up of two main components—the yolk and the egg white. An egg white is comprised almost exclusively of protein, called ovalbumin, and water. When you cook an egg, the ovalbumin starts to denature, meaning it loses it shape and begins to form a white solid through coagulation.

One is to make the solution the water more acidic—and vinegar, which is quite an acidic entity, can do just that. So by adding vinegar, we get a double effect of heating, combined with increased acidity to help the egg white coagulate and form a solid white.

The image on the left shows an egg being poached in normal water, and on the one on the right shows an egg being poached in water that has vinegar added. The acidic version has solidified faster and the egg has kept it shape better.