Monday, August 6, 2007

Eggs & Bell Peppers

... served inside the egg shells. A fancy little trick that makes an ordinary omelet seem, a little extra ordinary. There's nothing to this other than taking the extra time to plate the dish. It does have an interesting effect on how you eat the eggs and bell peppers though. It forces small portions, and the with the small whole basil leaves, enhances the act of tasting the flavor in the items present. Additionally, having the eggs extra runny contributes to the plating of the dish, in which I don't think my eggs were as runny as they could have been. I was attempting to make the bell peppers look like the yolk of the egg. I think I might want to consider just cooking the egg whites next time to enhance this even more.

Looking at my photos, I realize I need to learn how to photograph food to make it look appetizing. Every little bit helps, and I feel like I'm falling a bit short. I was thinking a little moisture on the basil leaf. A bit more shine on the entire dish actually.

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