Question 1

How do you keep eggs looking fresh for longer during a shoot?

Accepted Answer

The secret we use is a combination of temperature control and topical hydration. We often undercook the eggs slightly, as they continue to 'carry-over' cook on the plate. Spritzing the surrounding garnish with cold water and lightly dabbing the egg with a bit of vegetable oil keeps it looking succulent for the 15-20 minutes needed to get the perfect shot.

Question 2

What is the best background for Eggs Photography?

Accepted Answer

We've found that neutral, matte surfaces work best. Dark slate or cool-toned wood provides a beautiful contrast to the bright white and yellow of the egg. Avoid high-gloss plates or backgrounds, as they create distracting reflections that compete with the highlights on the yolk itself.

Question 3

Does AI photography work for egg dishes?

Accepted Answer

AI is an incredible tool for brainstorming and creating quick mockups. However, it has limitations; AI often struggles with the specific physics of subsurface scattering in egg whites and the unpredictable nature of a breaking yolk. For a real restaurant menu, authentic photography is still the gold standard for building genuine customer trust.

Question 4

Which camera angle is best for a breakfast menu?

Accepted Answer

For eggs, we generally recommend a 45-degree angle or a direct overhead 'flat lay.' The 45-degree angle is superior for showing the height and texture of scrambled eggs or an omelet, while the overhead shot is perfect for symmetrical displays like Shakshuka or classic fried eggs.

Question 5

How do you handle the 'sweating' effect on hard-boiled eggs?

Accepted Answer

When we photograph hard-boiled eggs, we ensure they are completely dry and at room temperature before plating. If you take them straight from the fridge to a warm studio, condensation will form instantly. We use a microfiber cloth to gently buff the surface of the white to ensure it looks smooth and opaque.

Question 6

What is the most common mistake in Eggs Photography?

Accepted Answer

The most common error we see is 'flat lighting'—using a flash directly from the camera's position. This washes out the delicate curves of the egg and makes the yolk look like a flat yellow circle. Always light from the side or back to create depth and dimension.

Mastering Professional Eggs Photography