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Not only can you eat goose eggs, but once you’ve tried some of these goose egg recipe ideas, you’ll always want to keep those eggs on hand!
Article by Kirsten Lie-Nielsen — What do you do with an egg that’s two or three times the size of a chicken egg, with an almost 1:1 yolk-to-white ratio and a thick, hard-to-break shell? You have a goose egg, and although they are not often seen on menus, they are the key ingredient in some delicious recipes.
Unlike chickens and ducks, geese are seasonal layers that produce only 50 to 100 eggs per year, depending on the breed of goose. These eggs are laid in the spring, around February to May, and require some skill to collect, as geese are notoriously protective of their nests. Once safely in your kitchen, a goose egg is an intimidating thing. It can weigh up to 200 grams, compared to 50 to 70 grams for a chicken egg. When opened, the yolk is massive and deep orange, and the white is thicker and harder to whip than those of other eggs.
Can you eat goose eggs?
Everything is bigger in a goose egg. These eggs contain more protein, calories and vitamins than their chicken-laid counterparts. They also have a stronger flavor; the size and deep orange color of their yolks means they will make a colorful batter, and the density of their whites means using them in a batter will create a thicker, denser mixture.
While it may seem like having 50-100 eggs in the spring isn’t a lot if you have geese, you’ll be surprised how quickly goose eggs can overwhelm you. So, what do you do with these huge delicacies? The following recipes are some of the favorite recipes to create with goose eggs.
In addition to these goose egg recipe ideas, goose eggs can be fried like a traditional breakfast egg! They can also be hard-boiled, which takes 10-13 minutes compared to a chicken egg’s 5 minutes. Include them in any recipe that calls for eggs – consider their size.
Goose egg recipe ideas
So not only can you cook with goose eggs, but you’ll find that recipes can be richer and tastier. Plus, it’s always fun to explain those eggs and show guests their huge shells before treating them to homemade custard or pasta. Don’t let a good goose egg go to waste!
Goose egg omelet
A goose egg is the perfect size for making a single-serve omelette. You can mix in any flavorful additions to your omelette that you want.
Yield: 1 serving.
- 2 tablespoons butter, divided
- 1/2 onion, chopped
- 1/2 cup mushrooms, chopped
- 1 goose egg
- 2 ounces grated cheddar cheese
- Salt and pepper to taste
- In a cast iron skillet over medium-high heat, melt 1 tablespoon of butter. Sauté the onion and mushrooms until golden brown, then remove from the heat.
- Using a clean skillet, heat 1 tablespoon of butter. While the butter is melting, crack the goose egg into a small bowl and whisk until well blended.
- Pour the egg into the skillet and cook until the edges are set. Add the onion and mushroom mixture and the cheese to half the egg. Season with salt and pepper and cook for another 1 to 2 minutes.
- Use a spatula to fold and serve the omelet. To be enjoyed with a small salad.
Goose egg cream
Perhaps the tastiest goose egg recipe, this custard is delicious and melts in your mouth.
Yield: 1 pastry cream.
- 4 cups whole milk
- 2 goose eggs
- 1/2 cup maple syrup
- Pinch of salt
- 1 tablespoon of vanilla extract
- Preheat the oven to 325 F. Place a large baking sheet in the oven with about 1 inch of water in the tray to warm up with the oven.
- Heat the milk in a saucepan, stirring regularly, until it begins to simmer.
- Combine goose eggs, maple syrup, salt and vanilla in a large bowl. Very slowly, pour the egg mixture into the hot milk, stirring constantly.
- Pour mixture into 8-inch pie pan or prepared ramekins. Carefully place the pastry cream on a baking sheet in the water. Bake for about 40 minutes, or until the pastry cream is set and smooth.
Goose egg pasta
Goose eggs are especially popular with pasta makers because their colorful yolks result in bright yellow pasta. Here is a simple goose egg pasta recipe at home using just one goose egg.
- 2 cups all-purpose flour
- 1/2 teaspoon of salt
- 1 goose egg
- 3 tablespoons cold water
- 1/2 cup olive oil
- Whisk flour and salt together in a large bowl. In a separate bowl, beat the egg. Add the water and olive oil to the egg and mix.
- Pour the egg mixture into the flour mixture. Mix until a stiff dough forms.
- Pour the dough onto a floured work surface and knead for 10 minutes. Cover the dough and let it rest for 20 minutes.
- Roll out the dough on a floured surface and use a rolling pin to roll it out, letting it rest periodically, until the pasta is very thin. Leave to rest again, preferably on a pasta dryer, for 45 minutes.
- Finally, cut the pasta into thin slices (depending on your preference). Plunge the pasta into salted boiling water, cook for 3 to 4 minutes and serve.
Uses of Goose Eggshells
When you’ve finished your goose egg recipe, what do you do with all those shells?
The other unique characteristic of a goose egg is the thickness of its shell. You will notice that when you try to open a goose egg, it takes a lot more effort than opening a standard chicken egg or even a duck egg. Closer inspection will also reveal a more open pore structure on the shell. These characteristics make goose eggs desirable for those practicing the art of egg carving.
Goose eggshells hold up extremely well when carved, and their larger size means more intricate designs can be featured on them. Carved eggs can be an Easter tradition or make beautiful decorations on a Christmas tree. Also, due to their porous shell, goose eggs hold dye better than chicken or duck eggs and are sought after for the Ukrainian Easter tradition. pysanky— eggs decorated in great detail using a hot wax technique.
Kirsten Lie-Nielsen is an author and farmer in Liberty, Maine, where she and her husband restore a 200-year-old farm and raise Nigerian Dwarf goats and Babydoll sheep. She is the author of two books on homesteading, The Modern Homesteader’s Guide to Keeping Geese and So You Want to Be a Modern Homesteader, and she shares her farming knowledge through her Hostile Valley Living website and social media, as well as occasional lessons.
Originally published as “Cooking With Goose Eggs” in the March/April 2023 issue of Grit Magazine.