Forget Vinegar: This Pantry Staple Makes Poached Eggs Perfect Every Time

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Easier White Formation – The alkaline environment encourages proteins to coagulate neatly.

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Just a Pinch Needed – About 1/8 teaspoon per quart of water is enough—too much can make eggs rubbery.

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Keeps Yolks Centered – A better-shaped white can help keep the yolk in the middle.

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Perfect for Multiple Eggs – The cleaner water makes poaching several eggs easier.

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No Swirling Necessary – You can skip the vortex method; the whites hold better naturally.

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Budget-Friendly – Most kitchens already have baking soda on hand.

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Healthier Option – No acidic flavor and no added sodium if you skip salt in the water.

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