Hey Kim, try to check and see if there is a natural food store where you are...they should have breads and stuff there without all kinds of additives

I never poach my eggs until they are dry in the yoke...must be somewhat runny for that poached egg taste

Try poaching like this -

(1) Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching. You don't want them to stick together.

(2) Working with the eggs one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We're doing this for two reasons: So you won't break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove.

(3) If you water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. You will want to bring the water to a temperature of about 160-180ºF (71-82ºC). Do not drop the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg. I like to use my instant-read thermometer to test the water temperature (adjust heat to maintain the proper temperature).

Bon apetite!


sabby