/ck/ - Food & Cooking

>>9003724
>maybe even a little chalky

This may require more research... Another time...

The aesthetic of the vinegar egg is more appealing to me. Though I do not detect a taste difference, the vinegar may have affected the texture. The pure water egg was very smooth, like a soft boiled egg. I believe the vinegar solution may have created a slight chalkiness to the outer skin.

It may be worth more people replicating these tests and trying to decide for themselves what they believe to be the best outcome. For me, its the vinegar solution poached egg. The best poached egg. The aesthetic and clean cooking, offset the possible, very slight, chalky texture.