Cooking poached eggs with or without vinegar: what professionals advise

Whether or not to add vinegar to a poached egg is an age-old culinary dilemma. This product ensures that the shell of the protein remains intact during cooking. But this doesn't mean that you can't cook a dish without vinegar.

Today, the FoodOboz editorial team will tell you what the secret of a perfect poached egg is and what affects its texture. Ukrainian food bloggers shared their experience.

The secrets of a perfect poached egg from food blogger moireceptuforeva are published on her Instagram page.

• The egg must be fresh. It has a bag of protein around the yolk, which becomes less dense and spreads over time. It provides the perfect structure for poached eggs.
• If you are not sure about the freshness of the egg, it is better to break it into a plate first and then, if everything is fine, throw it into the pot.
• Add salt to the water and bring it to a boil.

• If you need to cook 2 eggs at the same time, you need to throw them in at intervals of 10 seconds. Use a spoon to separate them so that they do not stick together.
• The water should not boil too much.
• To make the yolk runny, you can cook for 2.5-3 minutes. If you prefer fully cooked eggs, 5-6 minutes.

Mycookingdream also cooked an egg without vinegar. She posted it on her Instagram page.

• Put a saucepan with a little water on the stove, add 1/3 tablespoon of salt.
• Break 1 egg into a mug.
• When the water is almost boiling, make a whirlpool in the water with a tablespoon and pour the egg into the middle. Make sure that it does not spread over the entire surface.
• After 2 minutes, remove it with a spoon.
• Serve this egg on avocado toast.

The recipe for poached eggs with vinegar by natka13pavlenko is published on her Instagram page. This is a great way to cook eggs that have been in the fridge for a while.

Ingredients:

• water
• vinegar -1 tbsp
• salt - 0.5 tsp
• spices - to taste

Method of preparation:

1. Boil water, add salt and vinegar.
2. When the bubbles disappear, swirl the water and put the egg in.
3. Cook for 5 minutes.
4. Add pepper and Provencal herbs on top.
5. Serve with croutons.