One Goose Egg...
They gave it to us when we visited the little farm this morning--a freshly-laid goose egg. The farmer said it would be better scrambled than fried. I want to eat it tomorrow morning at the latest so it is still super-fresh, but I'm wondering if anybody has anything special to suggest to take advantage of its goosey goodness.
Do you know how to make a French Omlette? I think that would showcase the egg the best.
(scramble the egg lightly with a fork beforehand, very little oil in a teflon pan, get the pan med. hot, pour in the egg, scramble the egg vigorously with a wooden spoon for the first few minutes to airate it and make it fluffy, then let it settle and cook very softly, because you don't want the bottom to brown. The top is still soft and it is an even golden yellow all through as you slide it onto a plate. Some herbs and toast and it is perfect.)
Goose eggs are more oily, probably for better or maybe for worse.
I'm trying to remember some obsure ancient Roman culinary teminology... if it is eaten on the day it is laid, it is called a Golden Egg. A second-day-old egg is called ______(?).
Goose eggs, like duck eggs, have firmer textured whites than chicken eggs and can turn rubbery when fried. I get goose and duck eggs regularly from a friend, and I like to scramble them (one goose egg or 2 duck eggs) with a little fresh tarragon and dijon mustard. An omelet would be good as well.
Au Tonneau in Paris has a wonderful woman chef Ginette Boyer. At one of my most memorable meals there she served a scrambled goose egg with wild mushrooms (oh my) and buttered toast points. I adored it and am so jealous. Going to the market on Sat. Maybe, there will be a farmer there with goose eggs. Not a golden one however.
Thought I'd let you know that I stumbled across this comment string earlier this week (8 years later!) as I was looking for a method for cooking goose eggs, thinking I'd get them at the farmers market. I was inspired by your comment here and though I wasn't able to get the goose eggs, I got duck eggs instead (very similar) and created a recipe post based on your comment here. It was outstanding! Thanks so much for the inspiration...hope it lives up to your memory in Paris ;)
See here for recipe: http://chocolateandmarrow.com/2014/05...
Brooke @ Chocolate & Marrow
We scrambled our way to goosey goodness this morning. The white was perfectly transparent! And the flavor was... well, goose eggs are to chicken eggs as goose meat is to chicken meat. So very rich!