Do You Add Vinegar When Cooking Hard-boiled Eggs? Here's What To Do Instead
This is what you can add to the water.
Cooking a hard-boiled egg should not be hard. In fact, it's as simple as bringing water to a boil and letting it boil for a few minutes. The difference is that there are eggs in the water that will cook as¬†the water boils.¬†
This is where the debate happens. Many times, eggs are overcooked, leading to a funny-smelling egg that has a ring of greenish-gray around the edges of the yolk. It's not appetizing. To avoid this,¬†there are many suggestions,¬†including using a timer,¬†placing the eggs in¬†an ice bath, and just letting the water and the egg cool before even attempting to peel the eggs.¬†
There's even a tip¬†about adding vinegar to the water so that should the egg break, the egg white will solidify quickly and¬†you¬†won't end up with egg drop water instead of a boiled egg. This is a¬†common thing to do when poaching eggs.¬†
You can do this but if you're not a fan of sour-tasting eggs, you can add something else, another ingredient, to your boiling¬†water that won't give it a vinegar aftertaste.
Add salt instead.¬† ¬†¬†
The concept is the same as¬†adding vinegar to the water: it will help¬†solidify any egg white that shoots out from cracks in the eggshell. The good news is that this egg cooking tip will not result in an egg that tastes a little sour. Plus, it adds a little seasoning to your egg. It's also likely that you will probably add salt to the egg when you're ready to eat it.¬†
Try this tip the next time you boil eggs for your ramen bowl or just want to have a delicious poached egg on your¬†breakfast toast.¬†
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