My research into this previously had indicated this is an old wives tale. Don’t take my word for it though, since I can’t poach an egg to save my life.
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.
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?
My research into this previously had indicated this is an old wives tale. Don’t take my word for it though, since I can’t poach an egg to save my life.
Makes sense. Both acid and heat denature protein.
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.
That’s also not really considering any chemical reaction with the calcium in the shell just neutralizing the vinegar anyway.