This document discusses different techniques for presenting egg dishes attractively, including scrambled eggs served with bread or cereal, boiled eggs garnished on a plate, scrambled eggs with herbs, fried eggs with bacon and toast, eggs in sandwiches, scrambled eggs in Manhattan plates, hard-boiled eggs of varying sizes and shapes, deviled eggs, stuffed eggs, salad eggs, stir-fried eggs, poached eggs, baked eggs, soft-boiled eggs, hard-boiled Easter eggs, fried eggs as a topping, shaped poached eggs, and baked eggs in potato bowls.

1. DIFFERENT
TECHNIQUES IN
PRESENTING EGG
DISHES
ATTRACTIVELY
KAILA ANGELLA M. JUEGO
G10-DOVE

2. Scrambled egg and bun on a plate
with cereal

3. Boiled eggs on white plate with
garnish

4. Scrambled egg with herbs

5. Fried egg with bacon and toasted
bread

6. Egg in a sandwich

7. Scrambled egg in Manhattan
plate

8. Hard-boiled egg in different sizes
and shapes

9. Deviled eggs

10. Stuffed eggs

11. Salad eggs

12. Stir-fried eggs

13. Poached egg

14. Baked eggs

15. Soft-boiled eggs

16. Hard-boiled Easter egg

17. Fried egg topping

18. Shaped-poached egg

19. Baked eggs in potato bowl