Poaching is the process of gently submerging and simmering food in liquid. The water or liquid is at the proper poaching temperature, which ranges from 160°C to 185°C, when small air bubbles start to form at the bottom of the pot and just a few bubbles break the surface of the liquid.
Shallow Poaching
This involves partially submerging food in simmering liquid, and cooking by a combination of the hot liquid and he steam rising into the covered pan. The foods are generally thin, delicate and quick to cook.
Poaching is particularly suitable for delicate food, such as eggs, poultry, fish, abd liver. Keep the heat low and poaching time to a bare minimum.
Photo courtesy of Stu Spivack
Source: https://www.flicker.com/photos/stuart_spivack/43533962/
Poaching details: Healthy Butcher.com/blog