Poaching is cooking an egg without shell, either directly in liquid or in a cup above simmering liquid.
I’m not very good at this in water. But at least they stayed whole this time.
This is what you need for per serving:
Cooking an egg slowly in below-boiling temperatures is called coddling. Coddled eggs can vary from soft to hard, just like boiled eggs. It just takes considerably longer.
A difficult classification:
Coddling can be done with or without shell.
Thus, a poached egg is always coddled, but a coddled egg is not always poached.
Compare also with baked eggs IN sauce.
When there is enough sauce that is near-boiling, the eggs will cook hard even without baking.
I dropped this egg in a bowl of hot soup.
Because the soup was not being warmed further, the egg yolk was still runny after 10 minutes, but the egg white came out nicer than when I poached in water.
Instead of dropping the egg in water or soup, hot water can be poured beside and/or over the egg to slow-cook the egg.