Now that is interesting. I'd never heard of vinegar powder. I'll look into that. I think with the egg topping Doug suggested, salt, and a nice sauce like what JJK suggested, I'm almost there. If I had some of that vinegar salt now, I'd be home. Perhaps using vinegar instead of the milk in Doug's suggestion? I hope vinegar and eggs get along well. >Salt was my first instinct. Here is another idea: http://www.spicesetc.com/product/Vinegar-Powder/Specialty-Seasonings