While making fried eggs with my friend, I was surprised to see her add a splash of vinegar to the eggs in the pan. Why would you do that?

Vinegar contributes a subtle acidity that can elevate the natural flavors of eggs. Its acidity balances the richness of yolks, providing a harmonious blend of tangy and creamy. For certain palates, this balance makes the dish more enjoyable, adding depth without overpowering the primary ingredients.
Textural Benefits: Achieving the Perfect Fried Egg
The acid in vinegar helps eggs maintain their texture by promoting the coalescence of egg whites during cooking. This results in eggs with edges that are slightly crispy, while the whites remain tender and the yolks creamy. This textural finesse is appreciated in perfectly executed fried eggs.
Culinary Traditions and Vinegar Usage
Historically, vinegar has been used in a variety of cuisines around the world. Its application in egg dishes may stem from traditional recipes where ingredient combinations have been refined over time. Cultures known for their vinegar-rich gastronomy often include such techniques, demonstrating the global, time-tested appreciation of this ingredient.