Excited to join forces with Create In Place, a production option to photo and video shoots while following stay at home orders. Let’s create something great! *Clients* Please inquire for additional info with password protected access. https://www.createinplace.com/

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

I know poached eggs look difficult and have a delicate quality to them. If you follow some basic steps to making these you will have no problem whipping them up next time for a weekend brunch at home!

Use fresh cold eggs.
Use the right vessel to get the eggs to the pot such as a large spoon.
Use the right vessel to get the eggs out of the water such as a slotted spoon.

Recipe for making perfect poached eggs

- Fill your pot with water that comes up to the edge about 1-2inches.
- Add 1 tsp of salt and 2 tsps of white vinegar.
- Bring the water to a simmer
- Crack your very fresh and cold egg into large spoon.
**If doing 2-3 eggs swirling the water in the pot like a whirlpool then dropping the egg in the center helps keep the egg white together.
Patience: Once eggs are added to the pot turn off the heat, cover and let sit for 5 minutes. Do Not Touch.
Remove egg with slotted spoon and serve!