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These are huge, pale cream in colour, and rather oval in shape. When boiled the white doesn"t cook properly; however, they are good fried. They make a rather sloppy omelette, with a rich flavour. The shell is at least 2mm thick, so are hard to break without breaking the yolk. The trick is meant to be to tap the circumference with the blunt back of a knife; once a hairline crack appears, drop it in a bowl, without breaking the yolk. The procedure can take a full five minutes. If you want the shell intact, drill a hole in each end and blow the contents into a bowl - but this will break the yolk. See 'Eggs'; 'Eggs and shop labels'; 'Egg, Cotswold Leghorn'; 'Egg, Duck'; 'Egg, Emu'; 'Egg, Goose'; 'Egg' Maran'; 'Egg, Quail'; "Egg Whites; Whipping";
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