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Poaching (cooking)

Poaching (cooking)

Cooking technique.

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 1,431 clicks on its links

  1. Poached egg

    Egg cooked in relatively low-heat water.

    19%

  2. Sous vide

    Cooking method using prolonged low temperatures.

    19%

  3. Simmering

    Cooking technique.

    17%

  4. Court-bouillon

    Broth used for poaching other foods.

    7.6%

  5. Boiling

    Physical process.

    6.5%

  6. Blanching (cooking)

    Brief scalding of food in boiling water.

    4.7%

  7. Stock (food)

    Savory cooking liquid.

    4.1%

  8. Stew

    Dish of ingredients cooked in liquid.

    4%

  9. Bay leaf

    Aromatic leaf.

    3.1%

  10. Eggs as food

    Edible animal product.

    2.7%

Readers come from

Share of the 4,584 readers arriving from another article

  1. Poached egg

    Egg cooked in relatively low-heat water.

    41%

  2. Shakshouka

    Maghrebi dish of eggs poached in a sauce.

    7.7%

  3. Gefilte fish

    Ashkenazi Jewish dish made from ground fish.

    6.7%

  4. Simmering

    Cooking technique.

    6.5%

  5. Porridge

    Food.

    5.5%

  6. Bosc pear

    Flowering plant cultivar.

    3%

  7. Duck confit

    French duck dish.

    2.6%

  8. Boiling

    Physical process.

    2.4%

  9. White cut chicken

    Chinese cuisine dish.

    2.3%

  10. Quenelle

    Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape.

    2.2%