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Photographing Fried Eggs - looking for large yolks


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Sarah, I know this might be considered a trite response, but you could use the Filter > Liquify > Bloat etc.. functions in Photoshop and manipulate the size of the yolk after.<i> But talking culinary now, you would have to get some good fried eggs first. i.e. good quality <b>fresh </b>eggs, at room temperature, and of course cooked in a pan at the right temperature.</i> There's nothing like a couple of perfectly fried eggs for breakfast photography :-)<br>Have fun.
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Fry the eggs at a low temperature in a clear cooking oil such as vigin olive oil so it doesn't brown the yolds. Duck eggs are a fine suggestion however they sometimes have a greenish tint. Extra large should do fine with a little experimentation. Bon appetite!
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Duck eggs would be a consideration. However, a discerning eye might find a difference in

what you say the egg is and what it actually is. They also have more egg white to work

with as well.

 

For a symmetrical egg and to control and decrease the size of the egg white base, use an

egg ring for cooking. It will contain the egg white and in return make the yolk look a bit

larger. You can find these in cooking stores, and they come in a few sizes.

 

I use these occasionally in my kitchen, and a food sylist I knew many moons ago also had

these in her toolkit.

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I attended a "Photography Assistant Bootcamp" about a year ago. One of the Photographers there gave us a demonstration on shooting still-life with a large 4X5 digital camera.

 

She had just traded in her old analog 8X10 view camera which she used all her life, to shoot Food and Kitchen shots for famous Magazines. She actually hired a cook to come in and cook some food, which they skillfully placed on a table inside the studio.

 

Since this is the type of work this photographer did all of her life, I was curious how she could stay so slim(she was reed thin) so I asked her.

 

She said she never eats the cooked food after a shoot, because they add all sorts of chemicals to make the food stand out and look fresh and vibrant.

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When I was a kid in Kansas, the brown eggs were cheaper because no one thought they were as nice. In Massachusetts, I got white eggs cheaper for the same reason.

 

In re yolk size, I am willing to admit the possibility that different varieties of chicken have different sized yolks, but I'd like to see some proof. Meanwhile I think that the real difference between brown and white eggs is their color. I strongly suspect that it has much more to do with cultural preference than anything really different inside the shell.

 

I'm betting that there may be some real brown or white egg enthusiasts out there. I recommend that you reread Swift on the big- and little-endian controversy.

 

Insofar as the pictures are concerned, I strongly suggest a little adjustment with Photoshop.

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