Scrambled eggs on a plate and orange juice.
Use This Sieve Hack For Extra Delicate Scrambled Eggs
By Kalea Martin
The French method of scrambling eggs creates the most delicate eggs, with fine curds with an ultra-creamy consistency, and if this appeals to you, make sure you have a sieve.
A fine strainer or sieve is a common tool when making poached eggs, but a sieve’s purpose in regards to scrambled eggs is a bit different.
When it comes to scrambled eggs, straining them before cooking is an easy way to ensure you end up with the most delicate curds possible.
Additionally, make sure the whites and yolks are fully homogenized, which can be achieved simply by whisking the eggs in a bowl for at least 30 seconds.