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These are an exotic dark-green in colour, and rather elongated in shape. When boiled or poached the white doesn"t cook through. They are quick good fried, and look impressive. They make light and fluffy omelettes with a creamy taste. See 'Eggs'; 'Eggs and shop labels'; 'Egg, Cotswold Leghorn'; 'Egg, Duck'; 'Egg, Goose'; 'Egg' Maran'; 'Egg, Ostrich'; 'Egg, Quail'; "Egg Whites; Whipping";
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.