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.”
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.”
Ah, maybe! I’m a better cook than I am a student of Latin!
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/