Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce.
Speed Up Your Poached Eggs And Crack Them Directly Into The Water
By Megan Anderson
Poached eggs usually take a few minutes to cook, but the process can be challenging if you're in a rush. Thankfully, there's a simpler and quicker way to poach eggs.
Instead of cracking your egg into a bowl, crack it straight into the pot of boiling water. Make sure your egg carton is nearby and open while waiting for the water to heat up.
Once it's simmering, swirl the water with a spoon to create a whirlpool effect. This action, plus some salt and a splash of vinegar, helps keep the egg's shape more uniform.
While the liquid is in motion, quickly grab an egg and crack it into the water. Repeat with another egg or two until you have the desired amount.
Although this method can save time and materials in the kitchen, it shouldn't be used if you plan to use large quantities of eggs or are not confident in your egg-cracking skills.