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How does one remove the vinegar taste from eggs that are poached in water with vinegar added? Would rinsing the eggs in a sugar solution help?

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Sugar counters the acid taste, but not the smell of vinegar. – rumtscho Dec 1 '11 at 11:33
up vote 7 down vote accepted

I assume you mean eggs that have been poached in water with vinegar added?

I usually add vinegar to my poaching water when making poached eggs. However, I rarely taste the vinegar. I would suggest

  • Use less vinegar. I use no more than a tablespoon for a shallow frying pan's worth of water
  • Use a milder vinegar like white wine vinegar, or even lemon juice
  • Use really fresh eggs if you can, in which case you don't even need vinegar

Lots of people use a saucepan full of water to poach eggs. I used to, but always with inconsistent results. Usually the egg white would just disintegrate and form a foam.

Now I use a small, shallow frying pan. This means the egg white has less opportunity to disintegrate, and also means I need to use less vinegar to help the white set.

If rather than poaching you mean pickling, there's little you can do to remove the vinegar taste, as the vinegar will have penetrated the egg thoroughly.

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Thanks ElendilTheTall, actually what I did was for each egg, I put one tablespoon. Never thought that I can use lemon juice to replace vinegar. Maybe a lemon egg will taste better? – Anderson Karu Dec 2 '11 at 1:00
Most of the lemon flavour is in the zest, so you shouldn't notice too much of a lemony taste, if any. – ElendilTheTall Dec 2 '11 at 11:20
@ElendilTheTall, clearly you've never had a truly ripe lemon. While unquestionably the zest contains a concentrated amount of flavor, the juice of a tree-ripened lemon will have a lovely fresh and fragrant flavor of its own (i.e. while we associate both the juice's flavor and the zest with "lemon", they don't actually taste very similar). – Marti Dec 2 '11 at 15:17

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