Poached eggs

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.

[Robin Garr]

No additions here, Barb, although I wouldn't object to being served one made with a little butter and salt in the mix.

Water works. Not sure I see the need for acidulation.

[Jenise]

The acid just tightens up the white a bit (supposedly). I usually add a dash of vinegar.

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.