Why should I use vinegar in boiled water to make poached eggs??!

Why should I use vinegar in boiled water to make poached eggs??

Sometimes...to make poached eggs, I simply drop them in boiling, salted water with vinegar. Not sure how or why I started using vinegar in the water but is there a reason?...ie, does it help keep the eggs together?

Any cooks out there have an answer?

Thanks!!!

curious about my own actions.... :)

Acids and heat will denature a protein molecule. In it's natural form a protein molecule is this all bunched up kind of kinked thing The process of denaturing straightens that out and allows a solid form to result. It's the same reason that an acid -in the form of cream of tartar- is used when when whipping egg whites because egg whites are almost all proein. The denaturing of a protein molecule is also the goal of chemical hair straighteners .So now you know