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Thank you! Never thought about the vortex to keep the eggs shape.
This is a 5 star for fun. I've never poached an egg this way before. My first egg turned out perfect. The second one was not to bad but had a little more separation of white from yolk. I think maybe the water was not as hot enough. The answer is no, I don't think you can taste the vinegar for those how might turn their nose up at that word. Three of my minutes yielded a semi-running yolk but then I like mine like that. Dipping your toast it the yolk is sooo good. Somewhere in the back of my mind I 'think' I remember hearing the the vinegar helps keep the white and yolk together. Made for the *Recipe Swap 14* game 2008 in the Aussie/NZ forum. Our group was *The Kumara Kids* Group 28