Technically, you're steaming an egg.
Poaching refers to imersing the egg in hot water or other liquid.
From Reference.com Poached egg (steamed)
In cooking, traditionally, a poached egg
is prepared by immersing the egg without its shell, in simmering water, (see poached egg
). Today, however the term is commonly applied to an alternative method where the egg is suspended in the steam above the water, usually in a special purpose cup. The water vessel is covered to ensure the steam surrounds the complete egg. The inside surface of the cup is normally lubricated with butter in order to effect easy removal of the cooked egg. The result is very similar to the traditional coddled egg
, although often cooked for longer, and a more firm egg results. Eggs so prepared are often served on buttered toast. Poached egg
A poached egg is an egg
that has been cooked by poaching
. No oil or fat is used in its preparation. In modern parlance, the term "poached egg" is also applied to a different method of preparation, where the egg is suspended in steam
In India, the term "poached egg" often refers to a fried egg
The egg is cracked into a pan of simmering water and simmered
until the egg white
has mostly congealed, but the yolk
remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining. Fresh eggs will yield the best results. Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumen and runny yolk. To prevent dispersion of the white of the egg, a small amount of vinegar
may be added to the boiling water. Stirring the water vigorously to create a vortex
may reduce said dispersion. Special pans, with small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film
to keep the egg perfectly formed have been documented.