Menus with Poached options on SeEat. Tap a card to open the visual menu.
Poaching cooks food gently in liquid held below a simmer — around 70-85°C — so proteins set without toughening. It is the technique behind eggs Benedict, poached fish in court-bouillon, Hainanese chicken rice, and fruit poached in wine; the poaching liquid often becomes the sauce.
What to order
- Eggs Benedict — poached eggs, hollandaise, and ham on a muffin
- Hainanese chicken rice — silky poached chicken with rice cooked in its broth
- Poached halibut or turbot — in court-bouillon or butter emulsion
- Oeufs en meurette — Burgundian eggs poached in red wine sauce
- Pears poached in wine — spiced, glossy, served with cream or ice cream
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Frequently asked questions
What is the difference between poaching, simmering, and boiling?
Temperature. Poaching stays below a simmer (roughly 70-85°C) with barely a ripple; simmering shows small bubbles (~85-95°C); boiling is a full rolling 100°C. Delicate proteins toughen fast above a poach.
Why is poached chicken so silky in Hainanese chicken rice?
The bird cooks just to doneness in sub-simmering stock, then is plunged into ice water, which sets the skin into a gel-smooth layer and keeps the meat juicy.
Is poached food bland?
Not when the liquid works: court-bouillon, seasoned broths, or wine give as they take, and the liquid often reduces into the sauce. SeEat’s photos and descriptions show how each poached dish is finished.