POACHING

This is a technique of cooking food in a liquid that is maintained just below a boil for the entire cooking process. It is not uncommon to allow the liquid to boil before adding the food of choice, but then the liquid is carefully controlled so that it never again does more than roil the surface and produce and occasional bubble for the entire remaining cooking time.
The book nicely illustrates the poaching of eggs and 'boiled white rice,” which isn't well named even though it is used universally. From the book I illustrate the poaching of eggs, because the technique is interesting and we use the name for the final product.

First, though, when the pan reaches a full boil, add the selected number of eggs you wish to poach, leaving them in their shells.
Use a slotted spoon to do this. From the moment you add the first egg begin counting to 25, saying one thousand one, one thousand two, etc.

Continue counting as you add each egg until you reach the one thousand twenty five count; move them rolling in order as you count, then remove the eggs in the same order in which you placed them in the water.

Let the eggs cool enough to handle them, and let the water in the pan return to a simmer; then break each egg into the simmering water.

After four minutes, remove each egg. If it appears to stick on the bottom, use your spoon to gently un-stick it from the bottom. This will save many broken yolks at serving.

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Poaching eggs
Poaching is cooking something slowly in simmering, not boiling, liquid. Hot water at a simmer means that the surface seems to quiver a bit and an occasional bubble comes to the surface.