Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
When you just beat eggs, the whites and yolks are not perfectly combined, so the parts with more white in them cook a little faster, giving you a chunky texture. Passing them through a sieve combines the whites and yolks more thoroughly, giving you a smoother, more consistent texture throughout.
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A poached egg placed lovingly on avo on toast is a thing of beauty. And don’t get me started about the satisfaction of getting Eggs Benedict spot on.
What is it about poached eggs that make them the perfect breakfast/brunch? And lunch, tea and dinner, tbh…
The latest hack for getting a perfect poached egg every time involves a piece of kitchen apparatus that you almost definitely already have in your kitchen cupboard: the humble sieve.
Saying this, nailing a poached egg is tricky, and there’s no shame in admitting you’ve had to Google ‘how to poach an egg’ in the past – it happens to the best of us. So, any time we see a hack for poaching eggs, we get secretly giddy. (Maybe we need to get out more…).
How it works is simple: get a pan of water boiling, then crack an egg into your trusty sieve over the sink and allow a little of the white to drain through and down the plug. This will keep your poached egg nice and neat. Then place the egg and the sieve into the boiling water – that’s right: you poach the egg IN the sieve. Smart, huh?
Pass 3 Eggs Through The Sieve – Use A Chopstick To Help!
FAQ
Why do you sieve egg?
How do you sieve an egg before frying?
How do you scramble eggs in a sieve?
Why do I need to sieve my Eggs?
The whites thin with age and cause untidy poached eggs with loose threads, and thin, spread out ones when frying. This process begins very quickly and will be evident in all but the most freshly laid eggs, thus sieving them will purge the eggs of the outer, thinner layer, resulting in neat, and comparatively plump, cooked whites.
What happens when you sieve eggs?
This process begins very quickly and will be evident in all but the most freshly laid eggs, thus sieving them will purge the eggs of the outer, thinner layer, resulting in neat, and comparatively plump, cooked whites. It is best to use a sieve with a fine mesh, otherwise you could lose more of the white than necessary.
How do you cook a fried egg in a sieve?
Place them in a big bowl of hot tap water for 5 minutes to warm them up. Put a sieve over a mixing bowl. Crack an egg into the sieve. Shake it a little. The looser egg whites, those that would normally cook into that messy film, will drop through the sieve and into the mixing bowl. You’re left with the yolk and the more tightly connected whites.
Is sieving eggs good for frying?
The sieving of raw eggs is particularly effective when poaching or frying. The whites thin with age and cause untidy poached eggs with loose threads, and thin, spread out ones when frying.