I’ve always wondered how people get those photographs of a perfect sunny side up fried egg. My recent food styling course with Denise Vivaldo revealed the secret and left me wondering, for the umpeteenth time during the weekend workshop, how could I have been so naiive? I may be telling all you food stylists out there how to suck eggs (so to speak) but the following method came as a revelation to me.
The problem lies in getting a nicely set white with a runny yolk. So here’s what you do. In a heavy pan, on a very low heat, heat oil to a depth of 1 cm. Separate white from yolk and slide the egg white into the oil. It should cook very gently with no sputtering. The egg should be fresh so it stays compact and doesn’t spread too far. When fully set, remove from pan and using a cookie cutter remove a yolk sized disk from the middle of the white and pop the raw yolk into the gap.
Almost perfect. The next bit is more challenging. Inevitably there will be some unwanted craters in the white which need to be filled with – wait for it – denture fixing glue. The glue is just the right colour and consistency to smooth over the holes; vaseline is a second best.
So there you have it. For years I’ve wondered why my eggs don’t look as good as the pictures in magazines. Now I know. But I’m comforted by the thought that the eggs I’ve cooked for the camera have always been scoffed after the shoot and they’ve never got stuck to people’s teeth. However, I do like the picture-book look of my workshopped egg, especially the yolk – notwithstanding the fact that it’s raw.
I have been reading these shocking secrets with ghoulish fascination. I am never trusting a magazine pic ever again!
…not one of mine at any rate! in fact, magazines can’t afford stylists of this calibre so A spray of oil – a lick and spit – is as far as it goes. Ads and packaging are the ones to be sceptical of.
I’m with Lucy…ghoulish fascination. And, I have to say, it’s no wonder my humble home pictures are so humble and home-made looking. Not even sure where to purchase the denture glue…!
Thoroughly enjoying the insights even so Anna, thank you!
I enjoy making my food look good but not at the expense of having a fried egg with a raw yolk. That’s cheating. It’s possible to get a good fried egg without all that fluffing around, but the chances are less likely. I guess it depends on why you cook. If it’s purely for cosmetic reasons, then you’ll need those nasty tricks. But if you’re cooking to eat and only documenting the process, the food should always be edible.
Delicious > Good looking