What is the ingredients of used to facilitate coagulation egg white in poached egg?

There's no special ingredient used to *facilitate* coagulation in a poached egg. The coagulation of egg white happens naturally due to the heat of the water.

Here's why it's a bit of a misconception:

* Coagulation is a chemical change. Heat denatures the protein molecules in egg white, causing them to bond together and solidify. This is a natural process that doesn't require any extra ingredients.

* Vinegar's role: The vinegar often used when poaching eggs does not actually make the egg white cook faster. It helps to prevent the egg white from spreading too much and keeps it more compact. The acidity of the vinegar also helps to achieve a more even cooking and a smoother, velvety texture.

In essence, the key to a good poached egg is:

* Using fresh eggs.

* Gentle, controlled heat.

* A swirling motion in the water to help the egg white wrap around the yolk.

Let me know if you have other questions about poaching eggs! 🍳😊