When poaching eggs, how much vinegar should be added to the water?

When poaching eggs, adding vinegar to the water helps to coagulate the proteins in the egg whites, which prevents them from dispersing in the water and helps the egg to maintain its shape. The correct amount of vinegar to add is typically around 2-3 capfuls per gallon of water. This amount is effective in providing the necessary acidity without overpowering the delicate flavor of the eggs.

Choosing this specific range ensures that the vinegar assists with achieving well-formed poached eggs while still keeping the environment balanced for the eggs to cook evenly. This consideration is crucial in culinary practices where the quality of the final dish is paramount.