What is poaching in cooking?
Poaching, in one line
Poaching is gently cooking food in liquid kept well below a simmer, about 160 to 180°F (71 to 82°C), so delicate proteins stay tender and moist.
Why it works
Delicate proteins like eggs and fish tighten and squeeze out water when they get too hot. Poaching keeps the liquid between 160 and 180°F (71 to 82°C), so proteins set gently and stay juicy. You should see tiny bubbles on the bottom of the pot, but the surface should barely move.
How to do it
Common mistakes
- Letting the water boil, which toughens the food and breaks up eggs.
- Using too little liquid, which cools quickly when food goes in.
- Leaving food in too long, which still overcooks it even at low heat.
Questions about poaching
What temperature is poaching?
Poaching liquid should stay between 160 and 180°F (71 to 82°C). That is below a simmer.
What can you poach?
Eggs, salmon, chicken breast, pears, and shrimp all poach well. Each one is delicate and benefits from gentle heat.
How do I poach an egg without it falling apart?
Use very fresh eggs and keep the water just below a simmer. A splash of vinegar can help the whites set faster.
Egg
Salmon
Chicken Breast
