What does adding vinegar to poached eggs?

Online Answer
This is because egg whites are mostly protein, and protein starts to set (coagulate) as soon it meets heat. Yolks cook slower to begin with, and even more slowly when they are surrounded by their whites. Adding vinegar to poaching water makes the whites firm even faster to prevent them from dispersing in the water..
Related Questions 📌
Eggs + yolks: Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you'd find in a bakery cake! Milk: Add MILK, not water, when your box mix calls for liquid.
__ Cooking the pasta in salty water allows it to absorb some of the salt as it cooks, enhancing its flavor from the inside out__. It'll taste better than pasta that was only seasoned at the end of cooking because the salt is dispersed throughout the dish, not just sitting on the surface.
According to ENERGY STARĀ®, you can put new insulation over old insulation, "unless it is wet. ... "Faced" insulation should not be placed on top of existing insulation in the attic. Any new roll or batt insulation installed over existing insulation in the attic needs to be without a vapor retarder (face).
It's absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you've added Pizza Sauce and all your toppings, return it to the oven to finish baking! This will result in a crust that holds on it's own and is crispy on the outside, and soft and airy on the inside.
Why is the order of adding ingredients important when making soup? It can affect the taste of the soup. How is stew different from soup? Stews tend to contain less liquid than soups..