Heat
How to poach eggs, chicken and fish
Cook food gently in liquid that is hot but not bubbling, so it stays tender and moist.
Step by step
- Heat water, broth or milk to about 160 to 180°F: steaming, with a few tiny bubbles on the bottom.
- Slide the food in so it is covered.
- Keep the heat low; the surface should barely move.
- Lift it out with a slotted spoon when done.
How you know it's done
Eggs have set whites and runny yolks (about 3 to 4 minutes); chicken reaches 165°F and fish flakes.
Common mistakes
- Letting the liquid boil, which makes eggs ragged and meat dry.
- Using too little liquid, so the food isn't covered.
Simmerbee recipes that use it (0)
None of our recipes names it in the steps yet; it's here because it comes up in cooking all the time.
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I poach?”