I like eggs. It fascinates me how they can be so versatile and different depending on how they are treated, so they give me meringue, soufflé and omelette as well as different textures depending on whether they are boiled, poached, scrambled or fried.

I was very impressed by the giant eggs on the Hoggetts' farm earlier this year. I can only imagine how fresh and tasty the blue and brown eggs are, and the giant egg must almost be a meal in itself!

On a different scale, I also enjoy Quails' Eggs: tiny speckled eggs that are perfect hard boiled in just four minutes. Not all of them are quite so tiny, though - I was lucky to find a rather large specimen alongside the average-sized ones in the tiny eggbox. Kudos to the quail that laid it! It was wedged into its compartment that wasn't quite large enough to accommodate it, but I managed to extricate it without cracking it¹ and I gladly took a photo of it for h2g2 before I ate it - delicious!

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