<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Eggwhite]]></title><description><![CDATA[<p dir="auto">The clear, viscous substance around the yolk of an egg that turns white when cooked or beaten.</p>
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