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Thanks For info! The ones I had were rather oddly shaped, much longer for their width than normal. They were from a light weight class bird but I don't remember if they were China or Roman. I used 30 minutes and the whites were like rubber and the yokes completely cooked. I cut them in half and stuffed them as usual, then decided that they were just too much and cut them so six wedges made up an egg. with a sprinkle of that mild red pepper powder (forgot name) they made a very striking presentation laid out like flower petals on my largest plate.
Back in those days, I was selling my truly large goose eggs for crafts.
Thanks For info! The ones I had were rather oddly shaped, much longer for their width than normal. They were from a light weight class bird but I don't remember if they were China or Roman. I used 30 minutes and the whites were like rubber and the yokes completely cooked. I cut them in half and stuffed them as usual, then decided that they were just too much and cut them so six wedges made up an egg. with a sprinkle of that mild red pepper powder (forgot name) they made a very striking presentation laid out like flower petals on my largest plate.
Back in those days, I was selling my truly large goose eggs for crafts.