bread

why can't i find any without copious amounts of sugar and salt in it?
why does it all taste sweet (sweetened with corn syrup, or loads of sugar, or raisin juice)?
how do you guys have poached eggs on toast?????

and how well do you have to cook eggs? the pack says until the yolks are hard. but... surely not? can you poach them so the white is cooked white but the yolk is still runny without dying of salmonella??

http://www.vogels.co.nz/Bread_Classic.aspx

i miss new zealand :-( australia has fairly crap bread too, if that helps any :-(

still... maybe i'm missing something?

http://arnold.gwbakeries.com/product.cfm/upc/7341000026

ah... maybe it is the molasses... any recommendations?

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

Yeah. I can find bread without artificial additives okay, trouble is that it is still really sweet because of added honey or raisin juice or molasses or whatever. Having trouble finding bread that is suitable for savory things - like eggs on toast...

That is about how I poach my eggs... I was just worried about the salmonella thing. The pack says to cook them until the yolks are hard... I didn't do that but I did decide to fry them instead so I turned them over to make sure the yolk was properly heated all the way through and so it was cooked hard on the outer layer at least... I get organic freerange... How worried about salmonella do I need to be? I guess the idea is to heat the yolk to a certain temp to kill the salmonella bugs??

I used to poach my eggs just to the point where the transluscent outer had lost its transluscence and turned white. Should I cook 'em a little more than that, though?

Is there a "Trader Joes" near you?

They have a great bread selection, and one "Ezekiel 4:9" is whole grain, flour-less and made with filtered water. No sweetener of any kind and It makes really great toast.

Wow, I haven't had poached eggs in a while, but I love them. I used to have a poaching pan, but I am sure that is long gone by now.

Anyway......... If you are near a "Trader Joes" store, I think you will find just what you are looking for.

Good luck!

Hmm....I cook them just like you normally do and I haven't had a problem with them. I do buy freerange eggs myself If you are worried about the salmonella thing...go ahead and cook just a tad longer than you normally do.....I think they will be ok

Also, I know some chain grocery stores make some pretty good specialty breads (at least in New Hampshire they do LOL). They do not have any sweet ingredients and are definitely savory....yummy for the tummy!

I do so hope you can find something that will hit the spot for you.

sour dough bread should be less sweet. and as far as the eggs go, you are in no more danger than you have ever been, but that is the egg suppliers way of covering their backside just in case. everybody is so sue happy anymore that everything carries warning labels of some sort. mcdonalds coffee cups say warning, very hot liquid, most lotions and ointments will say for external use only, it is actually quite ridiculous, but helps to keep the lawsuits down. and i make cookie dough with eggs and me and my kids eat it raw and we've never gotten sick.

lost

thanks for the suggestions guys :-) 'trader joes' sounds familiar so i'll keep an eye out for it. i'll look for sourdough, too...

good to know i don't need to worry too much about the eggs. methinks my friend was paranoid (he won't eat beef in the US 'cause he is concerned about mad cow). and he wanted to do something funny with the egg yolks we were using in australia to make a sauce (which involved heating them to a certain temperature). i phoned my biology friend and she said she hadn't heard that was an issue in australia... paranoia, i guess... good to know at any rate. i'd rather poach 'em than fry 'em...

some of the warnings scare the hell out of me because i'm not used to them. sure i'll get used to it soon enough.

:-)

The US puts warnings on EVERYTHING.

That's where our tax dollars go........ no national healthcare, but we have all kinds of government agencies to tell you what to be careful of and worried about

Look up "Trader Joes" online, it will give you a list of stores in your area. You will love it. It is a great store, with a lot of very different food items. Good prices too.

By the way.....Welcome to the states

Also, you could try making your own in a bread machine. That way you could make it exactly the way you like it. Some models have a timer setting, so you can set them to start early in the morning, so that by the time you get up, fresh hot bread is waiting for you to consume it! Yum yum, I'm making myself hungry. :P

thanks daniella. i do find some of it kinda amusing. apparently they need to do the 'warning this beverage (e.g., coffee) may be hot' because some lady put a mac d's coffee between her knees and it spilt and gave her burns as she drove off. she sued, she won, so now your mac d's coffee 'may' be hot lol and they need to warn you of such.

i was contemplating buying a bread machine... only here for 9 months, though, so trying to be careful in what i invest in since i'll probably end up giving it away when i leave. i think that really would be perfect, though... i might do that if i can't find some i like :-)

wait till you've watched some tv and seen some of the ads for personal injury lawyers. they make it easier to understand why there are so many warnings on things.

lost

LOL...yes...the sue happy nation

Is there now accounting for common sense or lack there of these days?

I don't mean to hijack your thread Kim, but I thought you might find these funny to read -

Funny Warnings

You can find these in the UK and the USA and I'm sure all over the world. Enjoy!


sabby