In which cooking method would you use a poaching liquid to cook eggs?

Poaching is a cooking method specifically designed for gently cooking food in a simmering liquid, often referred to as a poaching liquid. This technique is particularly suited for delicate foods like eggs, as it allows them to cook evenly and retain their structure without becoming tough or losing moisture. When poaching eggs, they are typically submerged in simmering water or another flavorful liquid, which imparts subtle flavors and helps maintain the tender texture of the egg white while the yolk remains creamy.

In contrast, boiling involves cooking food in rapidly bubbling water and often results in a firmer product due to the higher temperature. Baking utilizes dry heat in an oven, which is not suitable for cooking eggs in a liquid state. Frying involves cooking food in hot oil or fat, which also does not apply to cooking eggs submerged in a liquid. Therefore, poaching is the only method that accurately describes the process of using a poaching liquid to cook eggs.