Ham & Eggs


When we were creating this photo, we invented a really interesting method of combining the bacon with the egg.

+ Use a pin to prick a small hole in the shell at the large end of the egg.

+ Boil the egg for about 3 ½ minutes – it should still be very soft

+ Put the egg immediately into very cold water for a minute or so, then peel carefully

+ Season the egg with whatever takes your fancy – anything from pepper, sesame seeds to cinnamon goes

+ Now wrap the egg completely in ½ mm thin strips of bacon and pack it up as tightly as possible in aluminium foil, twisting the ends to make your egg look like a sweetie. Deep fry in rapeseed oil at about 160°C for 3 to 4 minutes,

then take out and cool.CAUTION the foil is still very hot! Unpack your egg carefully and enjoy. If the yolk is too hard, reduce the time or temperature next time.


… yes, this method is quite time-consuming BUT well worth it!




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contact food artists

  • gaudenzdorfer gürtel 43-45/top 1a
    1120 vienna, austria
  • saša (food stylist) +43 699 18 02 96 64
  • petra (photographer) +43 664 182 16 62
  • office fax +43 1 941 72 86