Poach

To poach is to cook food gently in liquid that is hot but barely moving, below the point where it would simmer.

The low heat suits delicate things that toughen or fall apart in a rolling boil: eggs, fish fillets, chicken breasts and fruit such as pears. The liquid can be water, stock, milk, wine or a sugar syrup, and whatever goes into it flavours the food.

You are looking for a surface that just shivers, with only the odd bubble rising. Once the pan reaches that point, turn the heat right down, because most hobs will push it past it.

For poached eggs, fresh eggs hold together best. Crack each one into a cup first, bring a deep pan of water to that gentle heat, and slide the egg in close to the surface. A few minutes gives a set white and a runny yolk. Lift it out with a slotted spoon and let it drain.

Poached chicken and fish leave behind a flavoured liquid that makes a good base for soup or sauce.

The word is the same in British and American English.