Cooking Stack Exchange
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Questions tagged [poaching]

Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature.

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How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?
MJeffryes
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How does a splash of vinegar help when poaching eggs?

What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?
Eight Days of Malaise
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How to poach an egg without vinegar?

What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
Jeb
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What is the effect of poaching fish in milk?

I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to discard the milk afterwards. After a quick Google…
Jeff Axelrod
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How to have poached eggs in "sphere form"?

I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it completely. However, with my eggs, the white just hang…
Andreas T
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How do you poach chicken?

How do you poach chicken?
javelinBCD
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How can I prevent scum forming in the water when I poach eggs?

When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it? EDIT: I use malt vinegar rather than white vinegar, which I think…
gkrogers
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What is the difference between a 63-degree egg and a regular poached egg?

Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
AttilaNYC
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Poached eggs at altitude?

I recently signed up for America's Test Kitchen Cooking School and followed their directions for poaching eggs. I brought my water w/ vinegar & salt to a light simmer, removed it from the heat, and gently added the raw eggs at the same time. I…
Matt Huggins
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How to extend holding time for poached eggs?

I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin. Is there any way to do this for a potluck with, say, a dozen eggs or more, where I…
AdamO
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Poached eggs dissolve while cooking?

I typically use a little white vinegar to hold my poached eggs together better while cooking (plus, I like vinegar). Recently, I ran out of white vinegar and swapped in red wine vinegar instead. The egg white nearly dissolved while cooking, leaving…
virginia
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how does the poaching eggs recipe scale for different sizes of egg?

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH and the time would change for eggs of different…
Dan
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How do you get a poached egg to coagulate evenly and professionally?

Possible Duplicate: How should I poach an egg? How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get the egg to coagulate cleanly and evenly when making…
Josh
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Poaching a whole fish: kettle or foil?

Some friends and i would like to poach a whole salmon, weighing four to five kilograms. There are two ways we could do this: in a fish kettle, or wrapped in aluminium foil in the oven (is that "en papillote" when it's a whole fish, wrapped…
Tom Anderson
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Is poaching a foie gras torchon really necessary?

Is poaching the torchon really necessary? Can't I skip the poaching and just wrap, chill, and serve?
Joseph Neves
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