Sieving eggs is the latest food trend to light up social media feeds around the globe and we’re in. The egg hack featured in season two of The Bear when the character Sydney uses a fine mesh strainer to sieve some eggs before whipping up an omelette.

And while the method, which featured in the aptly titled episode, Omelette, is not new (it’s used to make French omelettes and the Japanese egg custard chawanmushi), it’s being served up by Instagram and TikTok to food nerds who want to achieve restaurant-quality eggs at home.

Related story: ‘The Bear’ Season 2 starts July 19 in case you wanted a second helping of chaos

Sokyo executive chef Chase Kojima says sieving the eggs before poaching or making an omelette makes for a smoother texture and more consistent result.

“If you put your eggs through a strainer it will result in a very consistent omelette. It makes it smoother.  The old-school style of making tamagoyaki [a rolled omelette] is not to strain it so it’s thick and textural. But when you think of fine dining, and the perfect tamagoyaki, pushing eggs through a sieve results in a lot more finesse.” says Kojima, who also has Senpai Ramen restaurants in Chatswood and Sydney’s Inner West.

“As a professional chef, I strain my eggs because we are banging out omelettes all day long and I need the result to be consistent.”

Spoiler alert: the omelette featured in the episode has Boursin cheese piped down the middle of it before being rolled up and sprinkled with chives, and crushed sour cream and onion potato chips. 

The Bear Season 2 is now available to watch in Australia, exclusively on Disney+.

Related recipes: 29 omelette recipes that are so much more than just eggs