Poaching Fish and Eggs: Step-by-Step Technique

In brief

• Poaching is cooking in liquid just below boiling point (85 to 95°C), without letting it boil.
• For a poached egg: fresh eggs, a splash of vinegar, and a gentle whirlpool, 3 to 4 minutes.
• Poach fish for 3 to 6 minutes (fillet) or 8 to 10 minutes (whole fish), in water, broth, or wine.
• Do not let the water boil: otherwise, the egg and fish will fall apart.

Poaching may sound like a chef’s technique, but it is actually one of the gentlest and simplest cooking methods. The low temperature keeps eggs and fish soft, juicy, and intact. We explain the technique step by step.

What is poaching?

Poaching is cooking food in liquid that stays just below boiling point. The liquid moves gently but does not bubble vigorously, so delicate ingredients like eggs and fish do not fall apart. It is also used for fruit.

At what temperature do you poach?

You poach between 85 and 95°C, just below boiling. You can recognize this temperature by small bubbles slowly rising from the bottom, without the water boiling vigorously. If the water boils, the cooking becomes too rough and the egg or fish will fall apart.

How to poach an egg step by step?

1. Bring water almost to a boil and add a pinch of salt and a splash of vinegar; vinegar helps the egg white set faster.
2. Use a fresh egg and crack it into a cup.
3. Create a gentle whirlpool in the water with a spoon.
4. Carefully slide the egg from the cup into the center of the whirlpool.
5. Cook for 3 to 4 minutes and lift the egg out with a slotted spoon.
6. Let it drain briefly on kitchen paper.

How to poach fish?

Poach fish the same way as an egg, in liquid just below boiling point. You can use water, but broth or a splash of wine adds more flavor. A fish fillet is ready in 3 to 6 minutes, a whole fish needs 8 to 10 minutes. The fish is cooked when it is opaque and flakes easily.

Which pan do you use for poaching?

You want a spacious pan that maintains an even, low temperature in the liquid. For eggs, a saucepan is sufficient; for a whole fish or multiple fillets, a wider sauté pan is more practical. You can read which pan is best for what in our pan guide.

Poaching without failure

Keep the water just below boiling, use fresh eggs, and give the egg or fish time to set. No boiling water, no rushing. This way, you’ll scoop out a perfectly poached egg or tender fish fillet every time.