I'm sure you've heard of a poached egg, but how does it work? ? And did you know that you can also poach fish or chicken?

Poching is to gently cook food in a liquid held just below the boiling point. Tar food is not damaged by this method of preparation, and because of this the food acquires a certain juiciness. You can also add extra flavour to your food by poching in wine or broth.

Poaching an egg is probably the most known application, but how about poaching fish in white wine or getting tasty juicy chicken strips by poaching them in chicken broth. Fruit can also be poached, for example, a stew poached in red wine is better to serve than a (too) flat cooked version of a pear and it also gets a very tasty taste due to the liquid used.

How do you poach an egg?

First of all, you need a high pan of water, per liter of water add to it half a tablespoon of salt and a tablespoon of white vinegar. Heat the water to just below boiling point (small bubbles are allowed, but the water should not bubble heavily). Tap the egg and let the egg slide very carefully into the liquid, it will then float just below the surface. After about four minutes you carefully remove the egg from the water, this is very useful with a slotted spoon because the excess moisture then immediately runs off. You have to serve this egg immediately.

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