On 2009-05-07, dsi1 > wrote:

> You want to acidify the water. Why? Beats me.

Because both salt and acid (lemon juice or vinegar) denature proteins (think
how the acid of lemon or lime "cooks" fish for ceviche). This helps coagulate
the egg, so it cooks faster and breaks up less.

Other things to consider:

- Fresh eggs are much better to poach because the yolk is compact and will
not break as easily as an egg that isn't as fresh.

- Gently add the egg to boiling water to coagulate the outside of the egg.
Then reduce the fire to a low simmer to gently cook the inside of the
egg.

--
Clay Irving >
Beware when the great God lets loose a thinker on this planet.
- Ralph Waldo Emerson