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Poached egg with vinegar

Author
Cookinero 4 Apr 2025
5560
Poached egg with vinegar

How to cook a poached egg? Do you need to add vinegar to it? Housewives have many questions about how to cook this dish, since the information on the Internet is often very contradictory. But a poached egg in a saucepan with vinegar is one of the most popular recipes. Vinegar is not a mandatory ingredient in this dish. But if you want to achieve maximum protein coagulation, you cannot do without it.

How to cook Poached egg with vinegar

Step 1

Poached egg with vinegar

Prepare a poached egg. Bring water to a boil in a saucepan or saucepan. Add vinegar. Stir vigorously with a spoon to form a whirlpool. Break an egg into the whirlpool. Cook for 3 minutes. Carefully remove from the water.

Poached egg with vinegar - FAQ About Ingredients, Baking Time and Storage

Yes, white vinegar is common, but apple cider vinegar or rice vinegar also work. Avoid strongly flavored vinegars like balsamic.
You can skip vinegar, but the egg whites may spread more. Use very fresh eggs and swirl the water vigorously to help the egg hold shape.
Yes! Store poached eggs in cold water in the fridge for up to 2 days. Reheat in warm water for 1-2 minutes before serving.
Try them on toast, salads, grain bowls, or with roasted veggies. Add avocado or smoked salmon for extra flavor.
Cook for 4-5 minutes instead of 3 for medium-firm yolks. For hard yolks, poach for 6-7 minutes.
Freezing isn't recommended—the texture becomes rubbery. It's better to store them in the fridge for short-term use.
Stringy whites mean the water wasn't hot enough or you didn't swirl vigorously. Use a fine-mesh strainer to remove loose whites before poaching.
Yes! Poached eggs are naturally low-carb. Serve with low-carb sides like sautéed spinach or avocado instead of toast.

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