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?
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.