Now that I’ve changed the way you’ll look at baked eggs photos forever, let’s talk about the world’s best baked eggs – Shakshuka. I assure you I do not do that in real life. I did cheat a bit though- I carefully wiped off as much of the egg whites from the yolks before baking them. So yes, I sacrificed glaringly yellow yolks to make this the way the recipe is written. It’s always obvious when this is done because you don’t get the messy bleed of whites mixed in with the sauce, like you see in these photos. This must be fixed!” (I hear this in my head with a French accent, but I don’t know why)Īnd so some food stylist scuttled off, and came back with a solution now adopted by food stylists everywhere: pan fry the eggs sunny side up then slide them into whatever sauce or vehicle they were supposedly baked in. “We cannot have foggy yolks! They must be bright yellow. “This is a catastrophe!” said some food magazine editor, somewhere.
When eggs are baked, the thin film of egg whites covering the yolks becomes opaque, fogging up the beautiful bright yellow yolks. I’ll let you in on a trade secret – usually, the photos you see of so called baked eggs aren’t really baked at all.
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