Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes. Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.

Why do you put vinegar in water when poaching an egg?

Eggs are made up of two main components—the yolk and the egg white. An egg white is comprised almost exclusively of protein, called ovalbumin, and water. ... So by adding vinegar, we get a double effect of heating, combined with increased acidity to help the egg white coagulate and form a solid white.

Is vinegar necessary for poached eggs?

How Do You Poach An Egg Without Vinegar? You can poach an egg without vinegar by substituting with lemon Juice! It might give your egg a slight lemony flavor, but lemon juice serves the same purpose as vinegar when poaching eggs.