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Present Egg Dishes
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6. Play with color and texture
8. Garnish Appropriately
7. Play with Height
Don’t lose sight of the recipe you made in the first place! Any garnish on the plate should be edible and should enhance the flavor of the main dishes. Grilled salmon might be served with a lemon wedge, for example. Garnishes, like the cut-up fruit with the fried egg below, are also a great way to add color or texture.
Even if you’re just serving Tomato Soup and Grilled Cheese Sandwiches, a green paper napkin can make this simple meal look really special
This Chicken Stir-fry with Broccoli looks more interesting because of the high mound of rice sitting next to it.
Present Egg Dishes
5. Be odd
Don’t be strange, but things generally look more interesting when they’re in sets of odd numbers, rather than even numbers.
Scrambled egg in Manhattan plate
Deviled egg
Hard-boiled egg
Egg in sandwich
Fried egg with bacon and toasted bread
Scrambled eggs with herbs
Scrambled egg and bun on a plate with cereal bread
Boiled eggs on white plate with garnish
4.
Just like with centerpieces, it’s good to have a little bit of height, but don’t overdo it or your guests won’t know how to proceed! If you have a mound of mashed potatoes (mid-height), you may want to lean your pork chop against it so that it is standing up (high), with a row of snow peas (low) in front. Or, top some rice (low) with sliced grilled chicken (cut into a few diagonal slices, and fan them out) (mid-height) and cross asparagus over top of it (high).
Different Techniques in Presenting Egg Dishes Attractively.
3. Read the
Clock!
A fool proof way to arrange food on a plate is to place the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the vegetables at “2 o’clock,” and the protein at “6 o’clock” from the diner’s point of view.
1. Set the table properly.
Your day-today meals might be free-for-all, but if you’ve got guests coming over, it’s nice to have the knives and forks in the right places.
Objectives
2.Choose your plates wisely
Make sure your serving plates are big enough to let each food item stand out, but small enough that the portions don’t look tiny.
- to identify simple ways of presenting dishes;
- to know different techniques in presenting egg dishes;