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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.


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  1. 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 ______(?).

    1. Hum...don't know the distinction between an egg that would be better scrambled than fried. I am curious to find out why. My natural inclination would be to fry it gently in duck fat and place it on top of pasta or asparagus.

      1 Reply
      1. re: JudiAU

        I wonder if size has something to do with it? We just got a pair of goose eggs and they're huge. Scrambling may make it easier to share..?

      2. 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.

        1 Reply
        1. re: montgomery maid

          Interesting. Thanks. Now that I think about it I have gently fried duck eggs several times but never a goose egg.

        2. 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.

          1 Reply
          1. re: faijay

            Hey faljay,

            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

          2. 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!

            1. I would not do an omelette or any high heat method.

              Scrambled should mean very low heat. The best way is the French way (oeufs brouill├ęs), in a cold double boiler (or a pan set over pan, without touching the water beneath) over barely simmering water. Have small slivers of cold sweet butter and/or cold heavy cream on hand (coldness is essential, as you will see). After a few minutes (as soon as the egg starts thickening), stir regularly, and try to keep curds from forming; if the curds start forming, lower the heat as necessary and add cold butter (or cream) in little bits to slow the cooking down. After 20 minutes or so, you should have a lovely cloud of pure egginess. Finish off the heat and with a final bit of butter. Serve over dry toasted English muffins or brioche.

              1 Reply
              1. re: Karl S

                Thanks for posting this cooking method. I just got three Chinese geese a few days ago, and one of the hens has already laid an egg. I cooked the egg in the double boiler with a little coconut oil, stirred constantly with a whisk, kept the heat down-and the result was phenomenal! The egg was incredibly rich, tasty and filling-so much different and BETTER than the scrambled eggs I'm used to seeing! I can't wait for my geese to lay some more eggs!

              2. You might keep in mind that in all probability, the goose was fed scraps and grain, and had free range. The eggs are bound to taste better. Next time try a little truffle oil.

                1. Hey there. I was just wondering if any of you know a place where I can purchase goose eggs??? I'm in the Muskokas, but depending on the area I don't mind travelling a little bit into southern Ontario.

                  Thanks so much!!!