Poach

To poach is to cook food in liquid that is hot but barely moving, usually 70 to 85°C (160 to 185°F). The surface of the liquid shivers, with only an occasional small bubble. This gentle heat cooks delicate foods without toughening them. Eggs, fish, chicken breasts, shrimp and pears are commonly poached, in water, stock, milk, wine or a court bouillon.

How to do it

For poached eggs:

1. Fill a wide pan with 7 to 8 cm (3 inches) of water and bring it to a bare simmer.
2. Crack a very fresh egg into a fine sieve and let the thin, watery white drain off. Tip the egg into a small cup.
3. Lower the cup to the water and slide the egg in.
4. Cook for 3 to 4 minutes, until the white is set and the yolk is still soft.
5. Lift out with a slotted spoon and blot on a paper towel.

For chicken or fish:

1. Season the poaching liquid well.
2. Add the food so it is fully covered.
3. Keep it just below a simmer. Chicken breasts take 12 to 18 minutes, fish fillets 5 to 10.

How to tell it is done

Eggs: the white is opaque and firm, and the yolk wobbles when you nudge it. Fish turns opaque and flakes. Chicken reaches 74°C (165°F) inside. Fruit is tender when pierced with a knife.

Why it works

Proteins tighten and squeeze out moisture as they heat. Keeping the liquid below a boil means the outside does not get much hotter than the inside, so the food stays tender. The liquid also moves gently, which keeps fragile food in one piece.

Common mistakes

• Boiling. The food toughens, and bubbles tear eggs and fish apart.
• Stale eggs. Their whites spread into wisps. Use the freshest eggs you have.
• Unseasoned liquid. Poached food tastes flat. Salt the water or use stock.
• Too much vinegar in egg water. A small splash is fine, but it is not needed with fresh eggs and can be tasted.
• Cold food straight from the fridge into hot liquid. The outside overcooks before the middle warms.

In recipes

"Shallow-poach" means cooking in a small amount of liquid, often covered. "Deep-poach" means fully submerging the food. Oil-poaching uses oil instead of water.