I wanted to reach out and feel the weight of the speckled eggs in my palm. Guillemot eggs: longer than a chicken’s and slightly pear-like in form, so that when they roll, they do so in a tight arc, rather than towards the cliff edge. There are plenty of cliffs to roll off in Shetland, a group of wind-scalped islands where the North Atlantic and the North Sea crash together, as well as other wild delights, like the precious mosses and orchids threading through the craggy peat bogs. Just over the hill, a low orange glow served as a reminder of a very different island treasure: Sullom Voe, one of the largest oil and gas terminals in Europe.
I stood by the trestle table staring at the strangely static greenish-blue eggs. A closer look revealed they were not what they seemed; in fact, they were not eggs at all. They were ceramic plates so cleverly designed that the slightly concave base appeared to curve outwards. It took a moment to re-adjust my focus.
