Question

Addition of acid when poaching eggs helps to

A. Enhance flavor
B. Prevent coagulation
C. Soften the yolk
D. Increase protein content

Answer 1

Adding acid during egg poaching helps to prevent coagulation of the egg white.

Step-by-step explanation:

When adding acid during the poaching of eggs, it helps to prevent coagulation of the egg white. The major protein in egg white, called albumin, is held together by hydrogen bonds. Breaking these bonds leads to coagulation. Adding acid helps to denature the albumin, disrupting the hydrogen bonds and preventing coagulation.