>3. Add sieved egg to pan
>>21855791It's not a meme step OP despite your suspicious.It's to quickly remove the chalaza from the egg, which are those white stringy bits you often see when you crack open an egg. They are the tightly wound-up proteins that stabilize the yolk in the shell. They don't cook out as soft as the rest of the whites so in certain delicate egg-based recipes like French Omelettes or Custards you perform the step to get obtain a smoother texture. It's something you typically only see a lot of the finer restaurants take the time to do.https://whatscookingamerica.net/q-a/chalazae.htm
>>21855802Informative post, I never knew that shit had a name. I usually crack my eggs above a bowl or glass before tossing them into whatever I am making and fish it out with a teaspoon instead of sieving the egg
