gorendangukFeb 24, 20191 min readPoaching EggsAdding a splash of vinegar or lemon juice (due to the acidic nature) into the water when poaching eggs will cause the egg white to coagulate quickly and less spread out in the water. Better World Better Food3 views0 comments
Adding a splash of vinegar or lemon juice (due to the acidic nature) into the water when poaching eggs will cause the egg white to coagulate quickly and less spread out in the water.