The main difference between poaching and boiling is temperature. Poaching is done at a lower temperature than boiling, typically between 140 and 180 degrees Fahrenheit. This allows for a gentler cooking process that preserves the flavor and texture of delicate foods, such as fish, eggs, and chicken breasts. Boiling, on the other hand, is done at a higher temperature, typically around 212 degrees Fahrenheit. This results in a more rapid cooking process that can toughen up delicate foods.