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I have not noticed any change in texture. . .

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Posted to Thread #30483 at 12:19 am on Sep 8, 2018

Slight chalkiness, hmmm. I had been doing the simmering water with vinegar (at least an ounce). Never noticed any vinegar flavor; I usually tip my finished eggs onto a clean, folded dish towel and dry both sides before placing on some toast to eat. Texture is always that of a poached egg, no chalk.

The egg-in-vinegar first seems to work pretty good, and no straining necessary.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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