Poaching

To gently cook an ingredient in simmering water. For meat and fish, I bring everything (the flavorful cooking liquid and the meat) to a simmer together; when the meat is 80 percent cooked, I turn off the heat and allow the protein to finish in the hot cooking liquid. For vegetables, I heat the liquid and then add the vegetables and cook until just cooked through or even leaving a touch of crunch in the center. For eggs, acidulate the water and bring to a simmer. The acid in the water helps the egg white proteins coagulate more quickly and evenly, ensuring a nice shape of the egg. Cook until the white is set but the yolk is soft, about 3 minutes. Lift the egg from the water with a slotted spoon and touch the center to be sure that the white is opaque and firm.