Theoretically, salt in the cooking water for poaching eggs speeds coagulation because it ionizes and aids in reducing the electrical charges on protein molecules.

Name: Theoretically, salt in the cooking water for poaching eggs speeds coagulation because it ionizes and aids in reducing the electrical charges on protein molecules.
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Salt can help proteins in egg whites coagulate faster by neutralizing charges, which allows proteins to come together more easily.

Theoretically, Salt in the Cooking Water for Poaching Eggs Speeds