Vinegar lowers the pH of the water, helping egg proteins coagulate faster = neater shape
Salt seasons the egg slightly and speeds up protein setting
The Vortex Technique
Swirling the water creates a gentle whirlpool that wraps the white around the yolk—like nature’s own mold.
No special equipment needed.
Just a pot, a spoon, and patience.
What You’ll Need: Simple Tools, Maximum Results
Ingredients:
Fresh large eggs (as many as you need)
1 tbsp white vinegar or lemon juice (helps firm whites)
Pinch of salt
Water
Equipment:
Medium saucepan or deep skillet
Slotted spoon
Small bowl or ramekin for each egg (pre-crack them!)
Timer
That’s it.
No strainers. No molds.
Just real cooking, done right.
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