sarah_mason Posted October 25, 2007 Share Posted October 25, 2007 I am looking for an egg with a really large yolk to photograph. The size of the yolk is really important and has to be large. I am based in UK and would like some advice pls! Also any other tips when photographing fried eggs would be great too Link to comment Share on other sites More sharing options...
mike_stemberg Posted October 25, 2007 Share Posted October 25, 2007 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. Link to comment Share on other sites More sharing options...
whinterberger Posted October 25, 2007 Share Posted October 25, 2007 Sarah , if you can't find a large yolk in a free range egg , try a goose egg . They look just like hen eggs and have large yolks ... no yolking ! Link to comment Share on other sites More sharing options...
david_henderson Posted October 25, 2007 Share Posted October 25, 2007 why don't you lose some of the white prior to cooking, which will make the yolk relatively larger when fried. Then move in closer. Link to comment Share on other sites More sharing options...
robert x Posted October 25, 2007 Share Posted October 25, 2007 Duck eggs. Link to comment Share on other sites More sharing options...
robert x Posted October 25, 2007 Share Posted October 25, 2007 Ostrich eggs. Link to comment Share on other sites More sharing options...
Matthew Currie Posted October 25, 2007 Share Posted October 25, 2007 Sorry, can't resist....<div></div> Link to comment Share on other sites More sharing options...
garyowen Posted October 25, 2007 Share Posted October 25, 2007 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! Link to comment Share on other sites More sharing options...
bwcombs Posted October 25, 2007 Share Posted October 25, 2007 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. Link to comment Share on other sites More sharing options...
kevin_schoedel Posted October 25, 2007 Share Posted October 25, 2007 Fresh eggs have more spherical yolks; old eggs have wider, flatter yolks. (My parents once kept chickens.) Link to comment Share on other sites More sharing options...
hjoseph7 Posted October 25, 2007 Share Posted October 25, 2007 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. Link to comment Share on other sites More sharing options...
ccommins Posted October 26, 2007 Share Posted October 26, 2007 If you use brown eggs, and chickens that were fed all natural foods the yokes will be very large. We raised Rhode Island Reds and we would get triple yokes, single yokes were hugh and very yellow. Good luck Link to comment Share on other sites More sharing options...
alan_green4 Posted October 27, 2007 Share Posted October 27, 2007 i hear fresh eggs are best. skip the supermarket, go to the farmers market Link to comment Share on other sites More sharing options...
JDMvW Posted October 27, 2007 Share Posted October 27, 2007 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. Link to comment Share on other sites More sharing options...
JDMvW Posted October 30, 2007 Share Posted October 30, 2007 Like so:<div></div> Link to comment Share on other sites More sharing options...
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