Poaching is the process of gently simmering food in liquid, generally water, stock or wine.

Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.

Eggs are generally poached in water, fish in white wine, poultry in stock and fruit in red wine.

External links

• Tips and Tricks for poaching eggs (http://forums.egullet.com/index.php?showtopic=36989)