Garum
Techniquebeginnerdraft

Poaching

Also searched as: poaching eggs, poached egg, poaching

In short: Cook gently in hot but not boiling water. Classic for eggs and fish.

Picture it

Like dozing off in a warm bath rather than a jacuzzi.

What happens

Below boiling point, the protein sets evenly without shredding. A splash of vinegar makes the white set faster; fresh eggs hold together better.

How it’s done

Sequence · Step 1 of 5
12345

Bring water to a simmer, with only single bubbles.

All steps as a list
  1. Bring water to a simmer, with only single bubbles.
  2. Add a splash of vinegar.
  3. Crack the egg into a cup and slide it gently into the water.
  4. Let it poach for 3–4 minutes.
  5. Lift it out with a slotted spoon and drain.
Related entries
Gentle cooking in liquidProteins set (coagulation)
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier