poach |pōCH|

verb

cook by simmering in a small amount of liquid

Here’s another confession I should make. I...I’ve never actually poached an egg. There, I said it. I’ve poached pears and scallops, but the most basic poaching conquest I have yet to tackle. I’m telling you this because I want you to hold me accountable. I need to change my poaching status. So sometime in the next couple months I WILL be poaching an egg.

Poaching is a cooking technique which involves cooking by simmering - and yes, that is slightly different from boiling. Simmering is small bubbles. This method is used for fish, fruits and of course, the all too popular - poached egg. Poaching an egg is done by cracking the egg into a pot of simmering water, sometimes seasoned with vinegar, and cooking it until the white is cooked while the yolk remains liquid. Poaching is a simple cooking method which allows one to add extra flavor to what is being cooked. Pears, for instance are elevated when poached in red wine and scallops become heavenly when poached gently in butter.

I hope you are having a wonderful Wednesday!

Sincerely,

Pedantic Foodie