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{{#seo:
|title=Sieving eggs Cooking Wiki
|titlemode=replace
|keywords=#eggs #sievingeggs #friedeggs #yolks #poachedeggs #sieve #friedegg #cookingmethods
|hashtagrev=12032020
|description=Sieving eggs The sieving of raw eggs is particularly effective when Poached poaching or Fried frying. The whites thin with age and cause untidy poached
}}


[[Image:Unsieved fried egg.jpg|300px|thumb|right|Unsieved fried egg]]
[[Image:Sieved fried egg.jpg|300px|thumb|right|Sieved fried egg]]
===Sieving eggs===
The sieving of raw [[eggs]] is particularly effective when [[Poached eggs|poaching]] or [[Fried eggs|frying]]. 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.

It is best to use a [[sieve]] with a fine mesh, otherwise you could lose more of the white than necessary. You only need to leave the sieve over a jug or bowl for a few minutes before the watery parts are drained and then cook as normal. You can see the difference between the two [[fried egg]]s, sieved and unsieved, on the right. Both [[eggs]] were the same size and age, from the same box, and in each case, the [[yolks]] are not yet set as these are for illustrative purposes only.

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[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/eggs|#eggs]] [[Special:Search/sievingeggs|#sievingeggs]] [[Special:Search/friedeggs|#friedeggs]] [[Special:Search/yolks|#yolks]] [[Special:Search/poachedeggs|#poachedeggs]] [[Special:Search/sieve|#sieve]] [[Special:Search/friedegg|#friedegg]] [[Special:Search/cookingmethods|#cookingmethods]]
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Chef: Update seo tags