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.

Why do we need vinegar in poach 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.

Can you poach an egg in just water?

Gently boil water in a large pot. ... The motion of the water will wrap the egg white around itself so the egg stays together as it cooks. Cook the eggs for 2½ to 3 minutes, then remove with a slotted spoon.