This morning I received a dozen eggs from my goddaughter’s chickens. So having had a weekend full of food I couldn’t think of anything better for tonight but poached eggs. With the freshest eggs, cooked in unadulterated rain water until perfect (took maybe 40 secs!) hot buttered toast and a grind of French grey salt, ambrosia. So fresh they were perfectly formed.
Question for the group, do you add anything to the water when poaching eggs? And if so, why.
Jenise wrote:The acid just tightens up the white a bit (supposedly). I usually add a dash of vinegar.
Yes that is what “they” say. I’ve tried it without noticeable success, and you don’t eat eggs so maybe haven’t noticed The taste but actually I think you would be very careful about the amount of acid you used.
Robin, I’ll happily eat your egg and dress it with salt and butter.