Poaching is the process of gently simmering food in liquid, generally milk, stock or wine. It is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which also preserves the flavor and nutrition of the food. The poaching liquid is called court bouillon and a classical court bouillon consists of an acid (wine, lemon juice) and aromatic herbs. Poached eggs are generally cooked in water and vinegar, fish in white wine, poultry in stock and fruit in red wine. Typically an egg is poached just to the point where the white is no longer runny and the yolk is beginning to harden around the edges.