poaching

cooking

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Last updated

July 1, 2026

Quick Summary

Poaching is a cooking method that involves simmering food in a liquid, such as water, stock, or wine, heated to just below boiling point. This gentle cooking technique is often used for delicate foods like fish, eggs, and fruits, as it helps to preserve their texture and flavor.

The liquid used for poaching can be flavored with herbs, spices, or other aromatics to enhance the taste of the food. Examples include poaching fish in a stock flavored with white wine or poaching eggs in simmering water. Other related cooking methods include boiling, simmering, stewing, and steaming.123

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boiling
…eggs and fish, may be poached. At the simmering point, variously specified but generally approaching the boiling temperature, the surface of the water breaks into small bubbles; simmering, in a covered or open pan, is commonly used to prepare soups, stews, and pot roasts. In blanching, boiling water is poured…
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…eggs and fish, may be poached. At the simmering point, variously specified but generally approaching the boiling temperature, the surface of the water breaks into small bubbles; simmering, in a covered or open pan, is commonly used to prepare soups, stews, and pot roasts. In blanching, boiling water is poured…
Read More