The Common Kitchen Tool That Makes the Best Scrambled Eggs Ever
Use it for the silkiest, smoothest scrambled eggs and omelets.
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There’s a good chance you’re one of the millions of people who watched the second season of the Hulu series, “The Bear." Even if you didn’t watch it, you likely heard about the episode “with the omelet.” It’s a scene where a beautiful French omelet is made using some fascinating techniques, namely, the use of a sieve for beating the eggs. It left me wondering whether I should be using a sieve for my eggs, too.
How Using a Sieve Makes the Best Scrambled Eggs
As it turns out, the sieve is the secret to smooth, silky, uniformly-colored scrambled eggs and omelets. Besides creating a homogenous mixture, the sieve removes any rogue pieces of shell as well as the chalazae, a rope-like protein structure that holds the yolk in place.
When cooked, the chalazae harden, which can create a chewy texture. Most of the time, it’s not a big deal, but for desserts where a smooth texture is desired, like when making a custard or lemon curd, it’s commonly removed using a sieve.
How To Make Silky Scrambled Eggs With a Sieve
To get the silky eggs of your dreams, simply crack your eggs (two or three per person is a good rule of thumb) into a sieve set over a bowl. Use a fork to stir and beat the eggs through the sieve. This can take a bit of time, depending on how fine (or tightly woven) your sieve is.
I’m warning you about this because you’ll want to turn your skillet on while you’re prepping, but you might end up with a pan that’s too hot. I recommend instead that you preheat your pan once you get about halfway through beating your eggs. Once all of the eggs are in the bowl, season them with salt and pepper, then proceed with making scrambled eggs or a French omelet. That’s it.
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