We have beento this lovely llittle French resturant. On two occassions I have a salad with a poached egg on top of the spring mix greens. One salad had frrrrrsh tuna sliced aroound the greens. The egg is in a pear shape - not the kind that is from a poacher ot the way we drop into the boiling water. Anyone kknow how I can make this amazing poached egg in a shape that is somewhat like a pear?