Why do I have to add vinegar in water for poaching eggs?

In this brief article, we will provide you with the answer to the question: “Why do I have to add vinegar in water for poaching eggs? and discuss some tips for poaching eggs. We will also talk about the benefits of the consumption of eggs to our health. 

Why do I have to add vinegar in water for poaching eggs?

Vinegar is added to water for poaching eggs for a simple reason: it “plugs” the cracks in the egg. Its composition contains substances that, in a way, coagulate the egg’s proteins, which prevents the egg from bursting and becoming deformed.

Furthermore, when vinegar is added before boiling, a reaction occurs between the calcium carbonate in the eggshell and the acetic acid in the vinegar, making the eggshell more “elastic,” preventing the egg from shattering.

If an egg cracks while cooking, you may avoid the problem from worsening by adding vinegar to the water: if the water is yellowish, rapidly add 1 tablespoon of the component to the pan for each egg being cooked. 

In addition to assisting in the preparation of beautiful eggs, vinegar also aids in the preservation of the look of Teflon and ceramic pans, which are uncoated aluminum: when water is boiled in them, aluminum oxide forms, which settles at the bottom of the pan and darkens the interior. 

When you add vinegar, the acidity neutralizes the oxide created, preventing the pan from browning. Lemon can have a similar effect in pans, but it does not keep the eggshells from cracking and finally exploding.

What are the tips for poaching eggs?

Besides adding vinegar in the water for poaching eggs, some tips can help you to get perfect poached eggs:

  • Use the most recent eggs available. This is the single most crucial component in the success of your poached eggs. Fresh eggs have firmer whites that are less liquidy and keep their spherical form better.
  • For poaching eggs, use a shallow saucepan with a large surface area.
  • Poached eggs can be cooked ahead of time and stored in the refrigerator for up to two days. Undercook them slightly to keep the yolks creamy when reheated. Refrigerate in a container with enough water to cover the eggs. Immerse for 1 to 2 minutes in barely simmering water to finish cooking.
  • After cooking, take the eggs from the pan and immerse them in a container with cold water to prevent the yolk from darkening.

Benefits of eggs to our health

Muscle mass increase

Eggs are high in proteins, which offer energy to the body, as well as iron and B vitamins, which increase oxygenation and nutrition transport in the body, enhancing muscle mass gain.

Assist with weight loss

Because it is high in protein, the egg helps to prolong the sense of satiety, which reduces the urge to eat throughout the day and aids in weight reduction.

Because eggs contain no carbs, it is an excellent choice for a low-carb diet, a way of eating that restricts carbohydrate consumption and so promotes weight reduction.

Boost the immune system

Eggs are high in vitamin A, vitamin E, and carotenoids like lutein and zeaxanthin, which have antioxidant characteristics and assist to enhance cell activities and build the immune system, hence reducing the risk of cancer and cardiovascular disease.

Reduce “bad” cholesterol (LDL)

Eggs are high in lutein and zeaxanthin, two potent antioxidants that combat free radicals, limiting fat cell oxidation and decreasing blood levels of “bad” LDL cholesterol. As a result, the egg is regarded as a key ally in the prevention of illnesses such as atherosclerosis, heart attack, and stroke.

Keep your skin healthy

Eggs are high in selenium and zinc, nutrients that aid in collagen absorption and keep the skin firm and hydrated. 

Furthermore, eggs include vitamin A, vitamin E, and carotenoids like lutein and zeaxanthin, which function as antioxidants, combating free radicals and reducing wrinkles and sagging.

Helps to combat anemia

The egg fights anemia by containing high levels of iron, vitamin B12, and folic acid since these nutrients contribute to the synthesis of hemoglobin, a component of red blood cells responsible for delivering oxygen throughout the body.

Bone fortification

Eggs are high in vitamin D and phosphorus, minerals that increase calcium absorption and bone strength, avoiding disorders like osteoporosis and osteopenia, as well as fractures.

Maintain your mental health

Eggs are high in choline, an essential nutrient that aids in the synthesis of acetylcholine, a crucial neurotransmitter for optimal brain function, memory, and learning.

Furthermore, choline, which is found in eggs, can aid in the prevention of neurological disorders such as Alzheimer’s and Parkinson’s disease.

Conclusion

In this brief article, we provided you with the answer to the question: “Why do I have to add vinegar in water for poaching eggs? and discussed some tips for poaching eggs. We also talked about the benefits of the consumption of eggs to our health. 

References

“Why Do We Add Vinegar When We Are Poaching an Egg? | Wellington Faculty of Science | Victoria University of Wellington.” Accessed January 7, 2022. https://www.wgtn.ac.nz/science/ask-a-researcher/why-do-we-add-vinegar-when-we-are-poaching-an-egg.

Eggs.ca. “How To Cook Basic Poached Eggs.” Accessed January 7, 2022. https://www.eggs.ca/recipes/basic-poached-eggs.

“10 Benefícios Do Ovo Para a Saúde (Com Tabela Nutricional) – Tua Saúde.” Accessed January 7, 2022. https://www.tuasaude.com/informacao-nutricional-do-ovo/.

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.