They say that the fried egg is one of the easiest and most basic recipes for those who want to get started in the world of gastronomy. However, to achieve perfection, it is essential to follow the advice of professionals, as each one has their own little tricks. The famous Spanish chef Karlos Arguiñano shared them some time ago, as did Fernand Point, who obtained 3 Michelin stars 70 years ago, talking about two essential methods. Another trick known among professionals is that of vinegar. This seasoning, so common in salad dressings, can also be used when cooking a fried egg or in its ‘poached’ version. The latter option has even been proven by science
The reason for adding vinegar to fried eggs
The reason some people add vinegar when frying eggs has to do with the end result. This seasoning gives the product extra creaminess and a deeper flavour. To do this, you can add a few drops of vinegar to the pan along with the oil, wait for it to smoke, and then add the egg. This tactic is common in countries such as France, where there is a recipe called ‘killer eggs,’ created by Parisian chef Nicolás Fontaine. The chef decided to innovate by adding a few drops of red wine vinegar.
You can add the acid in this way, but some people choose to incorporate it when eating, such as Mari Carmen, a content creator with over 400,000 followers on her TikTok account. In her case, she adds the vinegar to the dish and crushes the eggs with a fork before eating them. Using vinegar when handling eggs in the kitchen, regardless of the version you want to obtain, is not something new. In fact, when cooking quail eggs, there is a trick that consists of adding a few drops to the cooking water. This prevents unwanted leaks and ensures that the product coagulates without any problems.
