Mudhorn eggs are large, ovoid and covered with dark brown hair. Approximately forty centimetres from tip to tip, and thirty centimetres in diameter. The shell is leathery and slightly yielding, rather than being hard and brittle and can be carefully cut through with a sharp instrument if required. This shell is approximately five millimetres and allows gasses to be exchanged with the surroundings. Mudhorn eggs are considered a delicacy by many cultures, especially the Jawas, who will go to significant lengths to obtain one. The inside of the egg is approximately three quarters full of a thick, golden yellow yolk the consistency of runny custard, with the remaining space occupied by an air pocket. This yolk can be eaten raw – indeed the Jawas eat it no other way – and has a taste similar to a highly salted caramel. Highly nutritious, loaded with sugars, minerals and amino acids, these eggs are a life saver in harsh deserts, provided the parent can be overcome, or if the egg is discovered while the parent is away. The egg contents have the added benefit of not spoiling quickly, even in the desert heat and can last almost forty eight standard hours, providing no contaminants get into the yolk. One of the many ways sentients enjoy mudhorn egg is to gently cool a cup of the yolk with three tablespoons of thala siren milk, half a teaspoon of sweet and spicy cimnera tree bark, 3 teaspoons of marrel tree sap, a third of a cup of yoghurt, a cup of mixed berries and a handful of tossed, cooked grains to topping. This sweet omelette is a staple breakfast item in higher end restaurants galaxy wide and goes very well with tea or other hot beverages.