This looks like the time I jerked off in the hot tub.
I’m never allowed at that house again.
Manslaughter is an accident and a crime.
Magnificent for halloween!
Goes well with this (well, at least visually):
Vinegar…?
Helps hold the whites intact I believe? Maybe I was lied to about putting some vinegar in with boiled eggs to stop seepage if they crack?
Yeah, but typical white vinegar is 5% acetic acid. Putting a few drops, or even a teaspoon in a pot of water would reduce it to a negligible concentration and would have no effect on the eggs.
Wtf does vinegar have to do with poached eggs in the first place? Are they boiling a pot of vinegar for some reason?
The vinegar helps the denaturation of the ovalbumin in the egg white which speeds up the solidification process and helps the egg hold its shape better.
I’ve never heard the word ovalbumin before, but I like it. Albumin largely means protein, but it’s using Latin words ovi (egg) and albus (white) so you’re saying “the denaturation of the egg white in the egg white.”
You put a small amount in the water to help keep them white apparently. But this only works if you use white (or clear) vinegar :-) ‘Many professional chefs suggest adding approximately 1-2 tablespoons of vinegar to a pot of simmering water when poaching eggs. This amount provides enough acid to help coagulate the egg white while still allowing the natural flavours of the egg to shine through.’
To add to the other reply: it’s just a splash of vinegar in a pot of boiling water.
https://www.allrecipes.com/article/hacks-to-master-poaching-eggs/
