<Tr> <Th> Main ingredients </Th> <Td> Eggs </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Poached egg Media: Poached egg </Td> </Tr> <P> A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid . This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water . </P> <P> The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius and cooked until the egg white has mostly solidified, but the yolk remains soft . The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining . </P>

Where did the term poached eggs come from