using goose eggs in baking

[HungryC]

Does anyone have experience using goose eggs in baking or pastry? Yesterday, a friend gave me two newly-laid African goose eggs. I'm thinking of making a lemon icebox pie, and I'm wondering if the these eggs will behave like chicken eggs. TIA.

[Mjx]

If the yolk:white ratio is pretty close (I don't know where you could find this information, however) to that of a chicken egg, you could just beat them, and then measure out an amount of beaten egg that equals that required by the recipe.

[Lisa Shock]

I'd separate and weigh the yolk and white and then adjust. The standard large US egg for formulas is 2 liquid ounces. The yolk is .75oz and the white is 1.25.

[HungryC]

I'm clear on how to measure the eggs; I was wondering more about their properties. Do the whites & yolks behave in an identical fashion as chicken eggs?

[runwestierun]

I use duck eggs regularly in baking, but not goose eggs. The duck egg yolks have more fat per gram than chicken eggs and the whites have more albumin per gram. As a result, baked goods are noticably fluffier.

I found this document which looks like it will most likely tell you the albumin and fat breakdown of a goose egg, but it is quite riddled with ads so I lost my patience looking. It looks like that information is somewhere around the 40 page mark.

http://www.scribd.com/doc/30164876/EGG-AND-EGG-PRODUCTS

[chiantiglace]

I have never used goose, but I have used quail and duck eggs, they both work just fine. I would imagine goose eggs making a very interesting end product.

[hathor]

Ciao. I've had some goose egg experience. http://bit.ly/hSX7FR

The tricky part is that they are higher in protein, so that may affect what you are doing.

I used them for pasta and they were excellent, but definitely required special handling.

[Catherine Iino]

When I have used goose eggs in baking, I have to shorten the baking time quite a bit, or cakes come out overdone and dry. I don't know whether this is because goose eggs have a higher protein content, as hathor said, or because they set at a lower temperature than chicken eggs, or some other reason, but I've consistently experienced that difference.