Poached eggs...do I really need vinegar?

[Overseasmom100]

Never made them before. I dont have any vinegar is it essential?

No its not essential at all. Just ensure you have some gently simmering boiling water. About 5 inches deep. Break Egg in a cup. Gently put the egg in boiling water. 1 minute. Done.

I always use a little bit of butter in the water and never have any problems. I run a deli so do this several times a day and works the same as vinegar

No most chefs say it isn't. I can't make poached eggs to save my life! They always disintegrate and I chuck them away and get the frying pan out!

No you don’t need vinegar. Just make sure you use really fresh eggs. Older ones fall to bits.

I use poachies. They're like teabag paper, you break the egg into them then twist the top and put them in a pan

Best tip I had was to put the egg in a sieve to get rid of the watery stuff. Makes for a perfect poached eggs, vinegar or not!

I make poached eggs quite frequently and I think they do hold together better with vinegar but it's not essential. The most important thing I having the water the right temperature.

Never use I as I can't stand the smell.

I use a small frying pan, about 3/4 inch of water, add the egg(s) when the water is at a rolling boil and always use very fresh eggs. Perfect every time.

Barely boiling water and the freshest eggs is all you need. Couldn't be easier!

Thanks everyone..will try butter

Don't you have to swirl the water to keep the egg together? I use silicone cups because I just can't do it the proper way.

Jamie Oliver finally explained this on a way I could understand. Sorry can't link, but look up the video!

My greatest tip for best poached egg is to use a frying pan filled with a few inches of water instead of a saucepan

fresher the egg, better it will hold its shape, I don't use vinegar, just give the water a swirl before egg goes in and I also prefer to do in a shallow frying pain.

I use a poaching pan

It sounds weird but I put a bit of clingfilm over the top of a cup(leaving a dip in the middle) and crack the eggs into it. Then pinch/twist the clingfilm together and pop the clingfilm parcel into the water. It holds the egg together when it first goes and cooks well.

I've got an egg poacher saucepan, it's so much easier. I bought mine for £6 in Aldi. This id what they look like:

www.wilko.com/en-uk/wilko-functional-non-stick-egg-poacher-4-cup/p/0858440

Whenever I go to a hotel for breakfast and they use vinegar - I can taste it and it is awful.

Get the water boiling then take off the heat so hot but not actually bubbling. Mine only break up of the water starts bubbling lots. I add vinegar but only because I like the taste. Quick swirl of the water so it makes a mini whirlpool and crack the egg into the middle (helps keep keep egg together)