How to prevent a vinegar taste when poaching eggs (using vinegared water)

How does one remove the vinegar taste from eggs that are poached in water with vinegar added? Would rinsing the eggs in a sugar solution help?

sugar vinegar

Best Answer

I assume you mean eggs that have been poached in water with vinegar added?

I usually add vinegar to my poaching water when making poached eggs. However, I rarely taste the vinegar. I would suggest

Use less vinegar. I use no more than a tablespoon for a shallow frying pan's worth of water
Use a milder vinegar like white wine vinegar, or even lemon juice
Use really fresh eggs if you can, in which case you don't even need vinegar

Lots of people use a saucepan full of water to poach eggs. I used to, but always with inconsistent results. Usually the egg white would just disintegrate and form a foam.

Now I use a small, shallow frying pan. This means the egg white has less opportunity to disintegrate, and also means I need to use less vinegar to help the white set.

If rather than poaching you mean pickling, there's little you can do to remove the vinegar taste, as the vinegar will have penetrated the egg thoroughly.

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Quick Answer about "How to prevent a vinegar taste when poaching eggs (using vinegared water)"

Use less vinegar. I use no more than a tablespoon for a shallow frying pan's worth of water.

Use a milder vinegar like white wine vinegar, or even lemon juice.

Use really fresh eggs if you can, in which case you don't even need vinegar.

Can you taste the vinegar on poached egg?

The most common things I hear of people adding to the poaching liquid is vinegar, salt, or baking soda. Vinegar does help set the albumen more quickly, which helps prevent feathering, but people with a keen sense of smell can taste the vinegar in the poached egg, which is why I don't recommend adding it.

When poaching eggs vinegar is added to the water to add Flavour?

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.

Why do you add vinegar or lemon juice to the water when poaching eggs?

To poach a pasteurized egg, first fill a deep saucepan or large saut\xe9 pan about half-full of water and set over high heat. Add some salt, for flavor, and white vinegar or lemon juice \u2013 this helps to keep the white of the egg from spreading.

Why should acid vinegar be added to boiling water while making a poached egg?

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. This can be really helpful when you're dropping mostly liquid egg white into water.

Why do we add vinegar when we are poaching an egg?

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