An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs. The egg can be kept in the shell and placed into heated water. The water should only be slightly moving while the egg is being cooked. Or the egg can be cracked and dropped into the warm water to boil without being kept in the shell. To keep the white firm, add a little vinegar or lemon juice or salt to the water. Vinegar and salt can also be added together to the water. Another method is to place the egg into a poaching pan or egg poaching dish surrounded by water below or around the dish.

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