Poaching
Gently cooking food submerged in liquid held at 160-180°F — below a simmer, no bubbles. The gentlest moist-heat method. Produces incredibly tender, moist results especially for delicate proteins.
When to Use This Technique
- Poached eggs
- Delicate fish (salmon, halibut)
- Chicken breasts for salads and sandwiches
- Pears and stone fruits for dessert
Temperature Guide
Temperature Range
160-180°F / 71-82°C — steam rises but no bubbles break surface
Visual Cue
Liquid trembles and shimmers at surface but stays still. Occasional wisp of steam.
Readiness Test
Thermometer reads 160-180°F. Surface should NOT bubble.
Step-by-Step Instructions
Choose and season poaching liquid (water, stock, wine, milk, aromatic water)
Tip
Use stock for savory, sweetened wine for fruit. Aromatics infuse flavor.
Heat liquid to 160-180°F — use thermometer or watch for shimmer, not bubbles
Tip
This is the hardest part — most people accidentally boil and toughen the food
Add acid for eggs (1 tbsp white vinegar per quart of water)
Tip
Acid helps egg whites coagulate quickly and hold round shape
Gently lower food into liquid — do not disturb
Tip
Slide from ramekin or spoon. Eggs: crack into small cup first then slide in.
Maintain gentle heat — adjust burner constantly
Tip
Temperature control is everything. Use a lid slightly ajar to help maintain temp.
Check doneness: eggs 3-4 min (yolk runny), fish 8-12 min, chicken 15-20 min
Tip
Chicken is done when internal temp reaches 165°F and juices run clear
Visual Cues to Look For
- Egg white sets to opaque while yolk remains soft
- Fish turns opaque from outside in
- Chicken is white all the way through, springs back when pressed
- Liquid: barely moving, no rolling bubbles
Regional Variations
French Court-Bouillon
Aromatic poaching broth with white wine, bay leaf, peppercorns, carrot. Used for fish and shellfish.
Chinese White-Cut Chicken
Chicken poached in salted water just below boiling, then dunked in ice water. Silky, tender texture.
Equipment Needed
- Wide shallow pan or saucepan
- Thermometer (very helpful)
- Slotted spoon
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
3-15 minutes
Category
Moist Heat Cooking