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 👍

Thanks, they're exactly the type of pointers I'm looking for! Much appreciated.

What's your technique for the eggs? They look great, and looking at your post history, clearly not just a happy accident. Pan, temp, oil/butter, cover/ not cover, spoon/don't spoon - please share how you do them in detail 🙏