As a farmer raising geese, I am frequently asked what to do with goose eggs. Many folks are surprised that you can eat them at all, but the fact is a goose egg is much like a chicken egg, only much larger.
Despite their extra hard white shells and massive size, goose eggs can be used like any other eggs in the kitchen. You can hard boil them, fry them or even use them to make deviled eggs. But there are a few recipes that goose eggs truly shine in.
The eggs of geese contain larger yolks than chicken eggs, and the yolk itself is thicker and a deeper orange color. This is partially because most geese free range (not being commonly factory-farmed) and enjoy a rich diet of fresh greens. The deep orange yolks are thick and take some effort to whisk up.
Thanks in part to their larger size, goose eggs contain a more of the good vitamins and beneficial nutrients that eggs are famous for. Their shells are much thicker than chicken egg shells, and it can take quiet and effort to break one open.
Because of the vibrant color of their yolks, goose eggs are perfect for making pasta. They are extremely desirable in Italy for pasta recipes. They are also sought after for baking because their consistency makes a thick, moist batter that holds together well.
But that doesn’t mean you cannot use goose eggs for “normal” recipes. Hard boiling goose eggs takes a few more minutes than it takes for chicken eggs—about 12-15 in boiling water. A couple of hard boiled goose eggs can make an excellent snack. and once again, their delicious yolks will shine through in a deviled egg recipe.
Thinking about French toast or pancakes? A goose egg can take the place of two to three chicken eggs and make a tasty batter for you. Or, if you really have an appetite for eggs, consider just frying one or having it sunny side up—it goes great with bacon and breakfast sausages.
However you use your goose eggs, you’re sure to enjoy them. Their deep flavor and exciting “exclusive” feel makes them the perfect spring and summer ingredient.
Here’s a short video from a farm in Ireland that shows a good dish to cook with goose eggs as well as their durable shell, yolk consistency and size relative to a chicken egg.
