Cooking by poaching

Water heated to a temperature of 160^o to 180^oF (71^o to 82^oC) is used for poaching. The water is hotter than scalding, but has yet reached the point of actually bubbling, although small, relatively motionless bubbles appear on the bottom of the pan. Poaching is used to prepare delicate foods, like fish and eggs, which could break apart under the more vigorous action of boiling.