Poaching

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Poaching means heating by being submerged in liquid (e.g. water, stock, wine, milk) at lower temperatures than you would use to boil or simmer - think around 75°C (depending somewhat on the liquid, as well as what you're cooking - e.g. egg protein solidifies above ~65C (~150F) ).

Used for structurally delicate foods, such as eggs, poultry, fish and fruit.

See also

• https://en.wikipedia.org/wiki/Poaching_(cooking)

• Eggs#Poached.
• Blanching