Poaching (cooking) followed by simmering
Comparison to other methods of preparation
Water is a relatively efficient conductor of heat, but it also has a fairly low limit to its maximum potential temperature (100 °C (212 °F)  at sea level). As such, it is a technique that applies to a broad spectrum of methods and results. It is used to regulate food at a low temperature for extended periods, as with sous-vide. It is also used to rapidly raise the temperature of foods, as with blanching.
Poaching is part of a family of moist-heat cooking methods but separates itself because it is primarily for delicate foods such as eggs. Simmering generally uses a higher temperature for cooking, and because it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. Boiling uses the absolute highest temperature for water and is least likely to be used in cooking delicate foods.While it cannot achieve caramelization, which to many is very desirable, many find the delicate nuance of so-called "blanc" foods very pleasant. Poaching is often confused with stewing, as both techniques involve cooking through simmering. However, the purpose of poaching is to cook while retaining the basic shape and structure of the food rather than to soften it, as with stewing.