[Sca-cooks] poached eggs

Anne-Marie Rousseau dailleurs at liripipe.com
Tue Jan 5 22:47:21 PST 2010

Doesn't the vinegar make the white too rubbery?

--Anne-Marie, always the food science geek...

-----Original Message-----
From: sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org] On
Behalf Of Phil Troy / G. Tacitus Adamantius
Sent: Tuesday, January 05, 2010 8:35 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] poached eggs

On Jan 5, 2010, at 11:09 PM, Robert Dunn wrote:

> I read (and tested) that adding a splash of vinegar to the boiling water
will help hold the egg whites together when poaching.  It makes for a
cleaner presentation too.

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