Thanks for posting this! I love poached eggs, but I can never cook them properly.
What’s the purpose of the vinegar? Why not just use plain water?
Vinegar – Pros and Cons: The usual problem with eggs is that the whites often end up too firm or tough by the time the yolks are ready. This is because egg whites are mostly protein, and protein starts to set (coagulate) as soon it meets heat. Yolks cook slower to begin with, and even more slowly when they are surrounded by their whites. Adding vinegar to poaching water makes the whites firm even faster to prevent them from dispersing in the water. But that extra firmness comes with a slightly grainy texture and an odd flavor. I want my poached eggs with lovely tender yolks and whites. So I say, hold the vinegar.
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