The Type Of Vinegar Gordon Ramsay Swears By For Poached Eggs

Before becoming the the face of several cooking shows, Gordon Ramsay earned his culinary stripes from world-renowned chefs like Marco Pierre White and Albert Roux. Under their tutelage, he picked up the skills to eventually open his own restaurants and went on to win a slew of fancy Michelin stars. However, to reach those dizzying heights, he had to master the basics first, such as making the perfect omelet and poaching eggs. Today, Ramsay swears by swirling a tablespoon of white wine vinegar into a pan of water before making poached eggs so they look smooth and flawless on the outside and stay runny in the center.

Egg whites contain a protein called ovalbumin, which starts to turn white and solidify when it's introduced to any form of heat, whether that be from a hot skillet, an oven, or boiling water. This process is known as denaturation and it can be recreated with acid, too. Adding white wine vinegar to simmering water just before dropping in the eggs changes its pH balance and makes it more acidic. This trick encourages the whites to firm up as they wrap themselves around the yolk, helping to create that prized oval-like shape and tight surface.

As Ramsay uses plenty of water to poach eggs, the flavor of the white wine vinegar is heavily diluted, which means it doesn't affect their taste. White wine vinegar has a mild and fruity quality and isn't as pungent as distilled white vinegar because it's made of a neutral variety of grape wines. Adding vinegar to the water isn't about elevating the flavor of the egg but using its acidic properties to safeguard its shape and protect the yolk. This might leave you wondering if Ramsay's tip works with other varieties of vinegar, too. Seeing as all vinegars are naturally acidic, they will denature the whites and encourage them to set faster in the same way. However, it's best to use a clear or pale vinegar, such as champagne vinegar or rice vinegar versus red wine or sherry vinegar, to avoid discoloring the egg whites.

Ramsay cracks his egg into a small bowl first so he can bring it close to the surface of the simmering water and gently drop it in. This ensures the egg stays compact, with the white safely surrounding the yolk. You can also make the perfect poached egg with an easy strainer hack. Simply crack your egg into the strainer and use it to transfer the egg into the water in the same way (any wispy bits of egg white that tend to go stringy once cooked will fall through the holes first, producing a smoother poached egg).