Mum says you should use sieve if you want ‘best scrambled eggs ever’

A woman divided opinion after recommending sieving eggs before cooking them.

The Australian foodie insists doing this makes the “best scrambled eggs ever”.

On Facebook, she claimed this gets away “the water” in the egg.

The mum explained: “You would be surprised by how much water is drained away, leaving behind more egg white and yolk.”

While this may seem like a weird step to take, some agree that putting eggs through a fine mesh sieve can improve your finished dish.

It doesn’t get rid of “water” in the egg like that Facebook user suggested, but it can remove the outer albumen.

The outer albumen is a term used to describe the stringy bit of egg whites.

Nigella Lawson always removes this when she’s poaching.

This helps the eggs to form better when they’re gently bubbling in the saucepan.

And when you’re scrambling, it could help to achieve a fluffier and creamier texture too.

Despite this, some foodies warned eggs that are too “watery” should be avoided.

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One Facebook user said: “Watery eggs are off.”

And another commented: “If the whites have gone watery you definitely shouldn't be eating the egg.”

If this is the case, check the packaging of your eggs to see the best before date.

And if you’re concerned about food being off, you should avoid eating it to prevent getting ill.

So will you be trying this scrambled eggs tip? Let us know in the comments below.

Looking for more cooking hacks? We've got you covered.

Previously, a mum shared her "game-changing" hack to save money on garlic and time on prep.

Meanwhile, use a chef's special ingredient to make roast potatoes crispier and healthier than ever.

And apparently, we've been cutting onions wrong our whole lives.

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