Goose Eggs. How to cook.

[Doofa]

Well my first post. Lurked for ages and learnt so much from you wonderful  egulleteers.

 

Finally I have a question.

 

A bit of background.

 

I live by a river in a wooden chalet on the Isle of Man. About a year ago a female goose off the river began arriving in my garden on a daily basis along with many ducks and other birds looking of a little breakfast, which it duly was given.

 

Now a week ago I noticed that it was 'nesting' under a gorse bush, shelters and clearly content I watched and waited. I also hoped for an egg. Knowing nothing of goose other than how to cook one, I was patient. One day later result:- A 180 gm goose egg delivered. Two days later I was in reciept of two more.

 

So far I have fried one in a little butter. Unbelievably rich and delicious, especially with grilled bacon and toast. I'm happy to continue with this methodology for a goose egg. However. What do you people think? cooking suggestions would be very welcome.

 

I'm delighted to finally have something to post. Look forward to hearing from you.

 

Mark

[Chris Hennes]

Welcome to non-lurker status, Doofa!

 

In general I find that there's little point to acquiring a "special" egg and then spending all your effort covering up the flavor of the egg itself, so I tend to stick with simpler preparations in these cases. I also personally like preparations that leave the yolk and white separate, since at least in my experience most of the distinctive flavor is in the yolk. 

[Doofa]

Well, I didn't have to wait long for a response.  I entireley agree with your observations. So decision is made for one egg. Tomorrow I intend to put one in the SV bath which is fairly a frequent occurence with hen eggs and duck eggs. 

[Plantes Vertes]

If you put the egg in a sealed container with something very aromatic, like saffron, garlic, turmeric, truffles or whatever it is you like with eggs, the egg will absorb the flavour somewhat. Then you can have a nice SV egg with just a little accent in the taste.

[Smithy]

If you put the egg in a sealed container with something very aromatic, like saffron, garlic, turmeric, truffles or whatever it is you like with eggs, the egg will absorb the flavour somewhat. Then you can have a nice SV egg with just a little accent in the taste.

That sounds delicious. Would the sous vide step be necessary? It sounds as though the flavour permeation would apply even to, say, a shirred or fried egg. (I ask because I don't own any sous vide equipment, but I like this idea.)

[Plantes Vertes]

Smithy, sorry, I wasn't very clear there - you put the egg into the container with the flavouring while it's still raw and in the shell, then once the flavours have penetrated (after a few days) you can cook it however you like; shirred would be perfect. I just mentioned SV as the OP was already thinking of using that technique.

[fvandrog]

Ah, I like goose eggs a lot. The grandmother of my wife used to keep a couple of geese, with a steady supply of eggs in spring. The geese were made into rillettes when taking care of them in winter got to hard for her.

I love them scrambled, prepared in a bain marie with bit of cream.

Edited April 7, 2014 by fvandrog (log)

[liuzhou]

You can do anything with goose eggs that you can do with any other eggs. They just take a bit longer.

 

I often make goose egg omelettes, and agree that scrambled is good, too.

[Doofa]

My thanks to you all for responses. Now I have had time to think a little more and I've now got a couple of eggs I'm leaning towards one SV and an omelette starting with the latter today for lunch.

Are there any views upon what temp and time for the SV bath, this is for an 180gm egg. 

I have also just discovered that the next egg was laid this morning and unfortunately got crushed in the nest, or eaten by a rodent perhaps. I'm gutted:-((

 

Thanks in advance.