Pochieren

Pochieren is a culinary technique in which food is gently cooked in a liquid at a low temperature, just below simmering. The term derives from the French pocher, meaning to cook by immersion. It is commonly used for delicate proteins such as eggs and fish, and can also be applied to poultry or quenelles. The aim is to preserve moisture and tenderness without added fat or strong flavors from high heat.

For eggs, the liquid is typically kept at about 75–85°C (167–185°F). A small amount of vinegar or lemon juice can help the whites coagulate more neatly. The egg is cracked into a cup and slid into the barely simmering liquid, rather than boiling water. It is cooked until the white is set and the yolk reaches the desired level of firmness, usually 3–4 minutes for a soft-poached egg. The eggs are then removed with a slotted spoon and drained.

For fish, poaching uses a shallow amount of flavorful liquid such as court bouillon or stock. The liquid is kept at a gentle simmer, around 60–75°C, and the fish is cooked until just opaque, which varies with thickness. Poached fish can be finished with a light sauce or lemon butter to complement the delicate texture.

Liquid and flavoring options include court bouillon—water flavored with wine or citrus, aromatics, herbs, and sometimes salt. The technique emphasizes precision over speed and is valued for producing tender textures and clean, unobtrusive flavors.