The term poach in the 19th century the French borrowed (French. Pocher ). It was first applied to the preparation of poached eggs (French œufs pochés ): after skilfully slipping into the water, the yolk is enveloped by the coagulated egg white like a bag (French poche [pɔʃ] = "pocket"). Poached eggs are also known as lost eggs .
Vegetables , fruit , tender meat and offal such as veal brains or sweetbreads , but also cured foods , saucissons , fish and young poultry can also be poached. Poaching is often used in preparation for further processing.
- Hermann Grüner, Reinhold Metz (ed.): The young cook . 25th edition. Pfanneberg, Gießen, Leipzig 1993, ISBN 978-3-8057-0386-4 , p. 245