Poached eggs, when done right, have whites delicately set, yolks beautifully runny, and finished eggs that look as good as they taste. The problem is that even a small detail can turn that perfect poached egg into a wispy mess, with whites spreading through the water instead of neatly wrapping around the yolk. Fortunately, getting consistent results doesn’t require fancy equipment or complicated techniques. In fact, one surprisingly simple change, according to food blogger Lisa Bryan, can make all the difference.
The salt mistake that ruins poached eggs
On her blog Downshiftology, she wrote: "I found that adding salt to the water actually created more white wispies. Salt increases the density of the water, which makes more of the egg white float and splay out. In other words, it creates a not-so-pretty poached egg."
On the other hand, the food lover vouches for using a small amount of vinegar. Though she says the addition is optional, she notes it helps keep the egg white together.
Why vinegar works better
She explained: "I was initially dead set against adding vinegar to my water, as I didn’t want my eggs to taste like vinegar. As it turns out, you have to add quite a bit of vinegar to have any vinegar taste transfer to the egg.
"I found that adding one tablespoon of a light colored vinegar didn’t flavor the egg, but it did help keep the egg white together."
How to make a perfect poached egg
Step 1: Crack the egg: Bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed.
Step 2: Transfer the egg to a ramekin or small bowl.
Step 3: Create vortex: Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
Step 4: Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
