Gentle Cooking Method

Poaching

One degree too many: solidified yolk. One degree too few: salmonella risk. Poached eggs, salmon and chicken breast all live on that narrow temperature boundary. That is not the difficulty but the challenge that experienced chefs find appealing.

71-82°C poaching liquid (McGee, 2004)

62-65°C egg white coagulates (McGee, 2004)

68-70°C egg yolk coagulates (McGee, 2004)

63°C minimum internal temp fish (USDA FSIS, 2023)

Requirements

Cooking thermometer (accurate to 1°C) Wide, shallow pan or saute pan Slotted spoon Vinegar or lemon juice (for egg poaching) Court-bouillon or aromatic liquid

What do you poach and at which temperature?

Poached eggs

Egg white coagulates at 62-65°C, yolk at 68-70°C. Poached egg: 80°C water, vinegar for faster coagulation, 3-4 minutes. Result: firm white, runny yolk. Added vinegar lowers pH, causing the white to coagulate faster and more compactly. (McGee, 2004, p.87)

Water: 80°C Time: 3-4 min

Fish in court-bouillon

Salmon, sea bass, sole: 75-80°C liquid, internal temperature 63°C (USDA FSIS, 2023). Court-bouillon: water, white wine, carrot, onion, parsley, thyme, bay leaf, peppercorns. Bring bouillon to temperature, add fish, barely move. Salmon (200g) done in 8-12 minutes.

Liquid: 75-80°C Core: 63°C

Chicken breast in broth

Poached chicken breast: salted water or light chicken broth, 75-80°C. Internal temperature 74°C (USDA FSIS, 2023). 1% salt in the poaching liquid reduces moisture loss through osmosis (CIA, 2011). Poach room-temperature chicken: 15-18 minutes. Then rest 5 min in the liquid.

Liquid: 75-80°C Core: 74°C

Fruit (pears, peaches)

Poached fruit: sugar syrup, wine or berry juice, 80-85°C, 15-25 min depending on ripeness. Fruit stays intact in shape but becomes soft in texture. Flavor infusion from the liquid: cloves, star anise, cinnamon, vanilla. Always submerge with parchment paper (cartouche).

Liquid: 80-85°C Time: 15-25 min

Do not poach chicken breast for less than 15 minutes: an internal temperature of 74°C must be reached. A thinly poached piece of chicken at 72°C surface temperature may appear done but can have a cold core.

Step-by-step method

1

Prepare the poaching liquid

Choose the right poaching liquid for the product: (a) court-bouillon for fish and shellfish (water + white wine + mirepoix + bouquet garni + vinegar), (b) chicken broth with 1% salt for chicken breast, (c) salted water with vinegar for eggs, (d) sugar syrup or wine for fruit. Bring the liquid to temperature: 71-82°C depending on product.

Prepare the court-bouillon 30 minutes in advance: the aromatic compounds from carrot, onion, bay leaf and thyme need time to dissolve into the liquid. A fresh court-bouillon tastes like water with a hint of herb. A well-infused court-bouillon tastes like a complete flavor base. (Escoffier, Le Guide Culinaire, 1903)
2

Temper product (not directly from the refrigerator)

Leave fish or chicken breast out of the refrigerator for 10-15 minutes before poaching. A cold product placed in warm liquid temporarily lowers the liquid temperature. This causes uneven cooking: the outside is overcooked while the core has not yet reached sufficient temperature.
3

Place product in the liquid carefully

Gently place the product in the liquid. Eggs: one at a time, in a small bowl, let it slide in close to the water surface. Fish: on a rack or plate that you place in the pan, as it sticks directly to the bottom. Chicken: fully submerge. Do not stir after placing.

For eggs: 1 tablespoon white wine or cider vinegar per liter of water. Vinegar lowers the pH of the liquid, causing the white to coagulate faster and more compactly, reducing the wispy strands of white from spreading. (McGee, On Food and Cooking, 2004, p.87)
4

Measure internal temperature: do not rely on time alone

Always use a probe thermometer for fish and chicken. Time indications are guidelines, not guarantees: product thickness, starting temperature and stovetop precision all influence cooking time. Fish: 63°C. Chicken: 74°C. Measure at the thickest point.

HACCP: chicken that does not reach 74°C internal temperature is a microbiological risk. Salmonella in chicken breast survives temperatures below 74°C. No exceptions. (USDA FSIS, 2023)
5

Serve immediately or store correctly

Poached products are best served immediately. For storage: cool fish and chicken rapidly (60°C to 4°C within 90 minutes, NVWA) and store for a maximum of 24 hours at 0-4°C. Poached eggs can be stored in cold water for a maximum of 24 hours, then reheated in warm water (70°C, 1 min).

HACCP: Salmonella, Anisakis and the narrow internal temperature margin

Minimum internal temperatures are law, not advice

Poultry: minimum 74°C internal temperature (USDA FSIS, 2023). Salmonella in chicken survives temperatures below 74°C. Visual checks ("meat is white") are unreliable. Always use a thermometer.
Fish: minimum 63°C internal temperature (USDA FSIS, 2023). Exception: sushi-grade fish that meets the EU 853/2004 freezing protocol (minimum -20°C for 24 hours or -35°C for 15 hours) may be served raw.
Eggs: the yolk of a poached egg reaches approximately 68-70°C after 3-4 minutes. This is safe for healthy adults. For at-risk groups (pregnant women, elderly, immunocompromised individuals): always require a fully set yolk. (RIVM, 2022)

Source: USDA FSIS: Safe Minimum Internal Temperatures (2023); RIVM: Salmonella in eggs (2022)

Anisakis in fish: freezing protocol before raw or light poaching

Anisakis is a roundworm found in herring, mackerel, cod, salmon and other saltwater fish. When poaching to 63°C internal temperature, Anisakis is killed. At temperatures below 60°C (lightly poached, nearly raw), the parasite survives.
EU Regulation 853/2004, Annex III, Section VIII: fish intended for raw consumption or light heating must be frozen at -20°C for a minimum of 24 hours or -35°C for 15 hours to kill parasites.
Wild salmon statistically contains Anisakis more frequently than farmed salmon. NVWA (2023): "All wild saltwater fish that is not fully cooked must be demonstrably frozen."

Source: EU Regulation 853/2004, Annex III, Section VIII; NVWA: Anisakis in fish (2023)

Poaching liquid and internal temperatures per product

Product	Liquid temp.	Target internal temperature	Average time
Poached egg	78-82°C	68-70°C (set yolk)	3-4 min
Salmon (fillet 150-200g)	75-80°C	63°C (USDA FSIS, 2023)	8-12 min
Sea bass (fillet)	75-80°C	63°C (USDA FSIS, 2023)	6-10 min
Chicken breast (200g)	75-80°C	74°C (USDA FSIS, 2023)	15-18 min
Poached pear (whole)	80-85°C	N/A: done when pierced	20-25 min
Veal sweetbread	71-75°C	71°C	20-30 min

Source: Harold McGee, On Food and Cooking (Scribner, 2004); USDA FSIS Safe Minimum Internal Temperatures (2023); CIA Professional Chef (Wiley, 9th ed. 2011)

Food cost: why poaching extracts the most value from expensive ingredients

Minimal shrinkage with premium products: salmon and chicken breast are expensive raw materials (€12-22/kg for salmon, €8-14/kg for chicken breast). Poaching at 63-74°C yields 5-8% shrinkage. Grilling or pan-frying at high temperature yields 15-25% shrinkage. On a 180g portion of salmon, that is a difference of 30-45 grams of sellable weight per portion, directly noticeable in the food cost.
Court-bouillon as a flavor enhancer at no extra cost: court-bouillon costs €0.15-0.30 per liter in raw materials. One liter poaches 4-6 portions of fish. The same bouillon can then be reduced to a nage (fish reduction) as a sauce base. The liquid that is normally discarded becomes a premium sauce base.
Reuse poaching water: after poaching chicken breast, the liquid is a light chicken broth. Do not discard it. Strain, reduce and use as a base for veloute or risotto. The labor cost of chicken broth has already been paid through the poaching process.

Frequently asked questions

How do I prevent poached eggs from falling apart?

Three rules for compact poached eggs: (1) use fresh eggs: the fresher the egg, the firmer the white and the more compact the poach. Old whites are watery and spread out. (2) Add vinegar to the water (1 tbsp per liter): this lowers the pH and accelerates white coagulation. (3) Create a whirlpool in the water and drop the egg into the center: the motion wraps the white around the yolk. (Harold McGee, On Food and Cooking, Scribner, 2004, p.87; Jacques Pepin, La Technique, 1976)

What is a court-bouillon?

Court-bouillon (French: "short broth") is an aromatic poaching liquid for fish and shellfish, prepared in 20-30 minutes. Classic composition (Escoffier, 1903): water, white wine (20-25%), carrot, onion, parsley stems, thyme, bay leaf, peppercorns and a splash of vinegar. No bones: court-bouillon contains no gelatin. Purpose: to add flavor infusion to fish without overpowering the delicate texture. Replace white wine with red wine for poaching salmon or trout: the color and tannins are a better match. (Escoffier, Le Guide Culinaire, 1903)

Can I prepare poached chicken a day in advance?

Yes, provided it is stored correctly. Poach the chicken to an internal temperature of 74°C. Cool immediately in ice water (fastest) or via an ice bath. Store in the poaching liquid at 0-4°C: the liquid protects against dehydration. Maximum 24 hours. When reheating: return to warm liquid (75°C) until internal temperature reaches 74°C: measure, do not estimate. Poached chicken reheated the next day in a warm oven or pan without a thermometer is a HACCP risk. (NVWA; USDA FSIS, 2023)

What is the difference between poaching and simmering?

Temperature difference: poaching is 71-82°C, simmering is 85-95°C. The essential distinction lies in the application: poaching is for delicate, protein-rich products that cook quickly (eggs, fish, chicken breast) where precision in temperature determines the end result. Simmering is for collagen-rich products that need long cooking (meat, bones, legumes) where time does the work. Both techniques cook in liquid below boiling point, but the purpose and the target group of ingredients are entirely different. (CIA Professional Chef, 2011)

How do I prepare fish in advance for a banquet menu?

Poach the fish to 3°C below the desired internal temperature (so 60°C for a final result of 63°C). Cool immediately in ice water with the liquid. Store in the poaching liquid at 0-4°C, maximum 24 hours. At service: two minutes in fresh hot court-bouillon (75°C) to complete the internal temperature. Never reheat in an oven without liquid: fish dries out. (CIA Professional Chef, 2011; Pepin, La Technique, 1976)

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Informational disclaimer

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Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.

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Sources and legal information

Harold McGee: On Food and Cooking (Scribner, 2004): egg coagulation, poaching temperature and vinegar
Auguste Escoffier: Le Guide Culinaire (Flammarion, 1903): court-bouillon and poaching principles
CIA (Culinary Institute of America): The Professional Chef, 9th edition (Wiley, 2011): poaching techniques for fish and poultry
Jacques Pepin: La Technique (Pocket Books, 1976/2012 edition): poached eggs and fish
USDA FSIS: Safe Minimum Internal Temperature Chart (2023)
RIVM: Salmonella and eggs: at-risk groups (2022)
EU Regulation (EC) 853/2004: Annex III, Section VIII: Anisakis protocol for fish
NVWA: Anisakis in fish: freezing protocol (2023)