poaches

A poach is a method of cooking food, most often eggs, in simmering liquid. The food is submerged in the liquid and cooked gently until it reaches the desired consistency. This cooking technique is known for its ability to preserve the delicate texture and flavor of ingredients, particularly eggs, resulting in a tender white and a runny yolk.

To poach an egg, water is typically brought to a gentle simmer in a pan, often with a splash of vinegar to help the egg whites coagulate. The egg is then carefully cracked into the simmering water and cooked for a few minutes. Other foods that can be poached include fish, fruit, and chicken. Poaching is considered a healthy cooking method as it requires little to no added fat. The resulting food is often described as moist and tender. It is a versatile technique used in various cuisines worldwide.