There are certain foods that are just hard to photograph. It's not that it can't be done. It just presents a challenge, or at least an acceptance that the photograph may not turn out quite as you were hoping or expecting. Cooked eggs are one of my weaknesses. But, that didn't stop me from drooling over and fantasizing about the gorgeous photos that I could take of Babbo's Eggs in the April edition of Olive. The short article featured simply but beautifully placed eggs sizzling and steaming in a crimson tomato sauce. I pictured crusty loaf and maybe some fresh greens lightening up the background. Using my basic tomato sauce recipe*, I was ready to drop in the eggs. The Olive recipe looked simple enough. In fact, there were practically no instructions at all for cooking the eggs, so I thought, just perhaps, it would just work. Welcome to real life: things don't always just work. Truth be told, the recipe was fine if you just wanted to cook and eat the eggs and aren't worried about whether they look pretty or not. However, I did care. I didn't want a thick, gloopy mess of tomato sauce and eggs that were on the too shiny side. I wanted rustic and gorgeous. I've made the dish a couple of times now because it took me a while to get photos that I liked. I can't say I've minded, because the eggs are scrumpdeliumptious and I've had a couple of very nice lunches as a result. I have also learned a thing or two about cooking eggs in tomato sauce. It's best to start with a tomato sauce that is a bit on the runny side. Not so thin that you can't hold onto some of it with a fork. But, you want a bit of excess liquid... it will go away while the eggs cook.
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