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Lifestyle

Culinary Institute Of America In Hyde Park Gives Poached Eggs Tips

Howie Velie is associate dean, Culinary Specializations Culinary Institute of America.
Howie Velie is associate dean, Culinary Specializations Culinary Institute of America. Photo Credit: Submitted

HYDE PARK, N.Y. -- Next time you poach an egg add try adding lemon instead of vinegar to your poaching liquid, the Culinary Institute of America in Hyde Park suggests.

Why? Added when the liquid reaches poaching temperature the acid in lemon juice not only keeps the whites intact, but also adds flavor. 

Other flavor tips for poached eggs include adding butter, olive oil, and fresh herbs and salt and pepper.

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