Let loose whites drip through Carefully lower into the subsimmering water Roll the egg out, and keep it moving gently with a wooden spoon COMMON POACHED EGG QUESTIONS Q: I’ve read that adding vinegar to the water will help my eggs keep their shape better Is this true? Yes, sort of Eggs set up when their proteins denature and coagulate Egg proteins can be denatured by heat, but they can also be denatured by acid Adding vinegar to your water indeed causes them to set faster, but the effect is not quick Rather than causing them to set faster in the short term, which is what you care about, vinegar just causes them to overset as they cook, becoming dry and tough What’s more, vinegar can make your eggs taste, well, vinegary Q: Does salting make my eggs cook any better? ... them to set faster, but the effect is not quick Rather than causing them to set faster in the short term, which is what you care about, vinegar just causes them to overset as they cook, becoming dry and tough... when their proteins denature and coagulate Egg proteins can be denatured by heat, but they can also be denatured by acid Adding vinegar to your water indeed causes them to set faster, but the effect is not quick...Roll the egg out, and keep it moving gently with a wooden spoon COMMON POACHED EGG QUESTIONS Q: I’ve read that adding vinegar to the water will help my eggs keep their shape better Is this true?