Thank you! I genuinely really appreciate it - I know it takes time to set this out and share. Sieving for fried is new to me - done it with poached before, but obv makes total sense with fried also. Ghee is a revelation - can totally see it. My prob has always been the additives they often add to store bought so it keeps - but making my own will solve that. And have prob been cooking them a little quick - will slow down in future (although I'd argue there's a time and place for crispy(ish) fried eggs). Thanks 👍