The base of vinegar is very harsh and the acetic acid found is vinegar is an effective germ fighter. So, before using poultry eggs, it is suggested to wash them in lukewarm water along with a few drops of vinegar to kill the germs present on the outer shell.
According to kitchen experts, if you add vinegar while boiling eggs, the task of peeling eggs becomes easier. The chemical reaction makes the outer shell weak.
While cooking poached eggs, adding a few drops of vinegar make the whites firm faster to prevent them from dispersing in the water and also keeps the nutrients intact.
To make the ‘Naked Egg’, or the egg that has no shell. This is done with the help of vinegar, where the egg is soaked in it and the chemical reaction dissolves the outer shell in form of bubbles.
If you like to play with taste, add a few drops of vinegar while frying eggs or while making an omelette. A few drops of vinegar will change the entire taste of your dish and give it a quintessential acidic twist. You can also use it for sautéd veggies.
Worried about beating eggs for cake and cookies? Add a few drops of vinegar and see the magic. The acetic acid reacts and the process of beating eggs can be completed in half the time. Also, the egg whites will remain fluffy for long.
According to food and cooking experts, white vinegar is the purest form of vinegar that should be used for treating eggs or even veggies. The amount of acetic acid in white vinegar is just 5% and is considered safe for the human body too.