How to poach an egg

Poaching is a culinary technique that involves cooking food by submerging it in a liquid, such as water, milk, stock, or wine. It is distinct from other "moist heat" cooking methods like simmering and boiling because it uses a relatively lower temperature, typically around 70–80°C (158–176°F). This makes it ideal for delicate foods like eggs, poultry, fish, and fruit, which could disintegrate or become dry with other cooking methods. Poaching is also regarded as a healthy cooking method since it doesn't require fat to cook or flavor the food.