Yahoo Lifestyle The Common Kitchen Tool That's the Secret to Super Silky Scrambled Eggs
Making the perfect omelet or plate of scrambled eggs is a blend of skill, patience and joy—a culinary dance that transforms simple ingredients into art. From whisking the eggs until frothy to achieving that golden, silky texture, every step in this project feels like magic. The sizzle as it hits the pan, the careful folding and the moment you slide it onto the plate is all incredibly satisfying. It’s more than breakfast; it’s a celebration of culinary art.
And if you don't believe it's an actual art form, then you are probably not one of the millions of people who tuned into the second season of Hulu’s hit series The Bear. There was one episode that everyone kept talking about where a perfect French omelet takes center stage, made with some surprising techniques. The one that stood out the most though, is that the chef passed the beaten eggs through a sieve.
Of course, that chef is played by an actor, but it made us wonder—will this work? Would a sieve make our breakfasts better too? Here's what you need to know to make your scrambled eggs (or your next French omelet) 10 times better.
Related: The Chef-Approved Way to Make Extra-Creamy Scrambled Eggs
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What Is a Sieve?
A kitchen sieve is a tool used to strain, sift or separate ingredients. It’s typically made of a fine mesh screen stretched across a frame, often with a handle for easy use. Sieves come in various sizes and mesh thicknesses, making them versatile for tasks like sifting flour to remove lumps, straining liquids like broth or sauces to ensure smoothness, separating solids from liquids and refining textures, like pushing eggs or purees through for an ultra-smooth result.
Related: The 'Old School' Way to Make Perfectly Fluffy Scrambled Eggs, According to Anthony Bourdain
Why You Should Use a Sieve to Make Scrambled Eggs
The sieve helps to create smooth, silky scrambled eggs or omelets because pushing your eggs through one makes sure the egg mixture is very smooth. It's also a handy way to remove any pesky bits of shell that may have fallen in when you cracked the egg. If you run your beaten eggs through a sieve, it will catch the chalazae, which is that ropey white structure that holds the yolk in place. While it's harmless, the chalazae can toughen when cooked, disrupting the delicate texture you want in your eggs.
And it's not just TV chefs who swear by the is method. It's also the go-to technique for many pro chefs, including the one-and-only Thomas Keller. Maxine Sharf of Maxi's Kitchen showed how the celebrity chef makes his scrambled eggs on her YouTube channel and we can wait to make them ASAP.
Related: The Asian Way to Make Scrambled Eggs 10x Better
How to Make Perfect Scrambled Eggs Using a Sieve
To try this at home, crack your eggs (2-3 per person works well) into a bowl and whisk them until they're well combined. Pour them through a sieve set over another bowl. Don’t preheat your pan too early, though, because this process with the sieve takes a few minutes, and no one wants scorched eggs. Once the eggs are strained, season them, heat your skillet and cook as usual. If you want a soft, tender scramble, be sure to cook the eggs over very low heat, stirring frequently and stir in a bit of butter at the end. That is all it takes to get restaurant and TV show-worthy eggs that would make any chef—real or fictional—proud. Yes, Jeff!
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