When life hands you a goose egg..

Gooseegg

Ok, not life, but Dee at Harley Farms gave me a giant goose egg.  What do I do with it?  Help!  (That's a quarter next to it, by the way, not a dime.)

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100 Responses to “When life hands you a goose egg..

  • katiek said:
    March 11th, 2009 at 11:28am

    I was just thinking about different types of poultry eggs! I wanted to make a “french toast” style eggplant anbrea a quail egg on top of the eggplant segment!
    That got me thinking about pickled eggs, 1000 year old eggs, ostriche eggs.
    I hadn’t considered the goose egg. Make something that showcases the girth!
    poached egg don buri style! I dunno. I look forward to a recipe!

  • Louise M said:
    March 11th, 2009 at 11:49am

    Tamasin Day-Lewis’s “Art of the Tart” talks about using duck (and I think goose) eggs for custards in quiches and other tarts – big yolks = very creamy custards.
    Or an omelette?

  • Kate said:
    March 11th, 2009 at 12:01pm

    Giant omelet! Or custard served in the egg shell. I’d do a savory custard — maybe with parmesan? a little chervil.

  • Hillary said:
    March 11th, 2009 at 12:12pm

    Oh wow, that definitely looked like a dime at first meaning the egg didn’t look very large.

  • amy said:
    March 11th, 2009 at 12:18pm

    Everything you can think of….

  • Venus said:
    March 11th, 2009 at 1:15pm

    Wow, that’s huge. Cook up a really big omelette with tasty fillings? I was experimenting last week and made a cream cheese filling although I only half remember everything I added to it – I think there were chopped up smoked salmon and some herbs and a tad lemon juice among other things – it probably sounds gross but it was amazingly tasty.
    I am interested to see what you do with this.
    http://venusreinvented.blogspot.com

  • justin said:
    March 11th, 2009 at 1:41pm

    I say keep it simple and enjoy the flavor of the egg, don’t worry mixing up other things with it and making an omlette or something.
    I’d grate a russet potato and make some hashbrowns; brown a slice of canadian bacon and put it on top of the hashbrowns; cook the egg over easy and serve on top of the bacon. Bust that yolk and let it mingle with the potato and enjoy! Like a poor man’s egg benedict.

  • Aaron said:
    March 11th, 2009 at 2:10pm

    If it were me, I’d go for this super tasty dish from the middle east.
    http://en.wikipedia.org/wiki/Chakchouka
    Using one large egg instead of two would make it look great on the plate, and extra yolk is also yummy.
    Hashbrowns, bacon and eggs sounds pretty nice too!

  • them apples said:
    March 11th, 2009 at 2:20pm

    I sometimes just fry a goose egg and eat it with bacon and toast for breakfast. It looks hilarious, and the kids think it looks funny.

  • Nick said:
    March 11th, 2009 at 2:24pm

    Take it raw. Rocky style.

  • Anita / Married with dinner said:
    March 11th, 2009 at 4:03pm

    mm, I’d make a giant deviled egg :D

  • ttsf@mac.com said:
    March 11th, 2009 at 4:03pm

    we had goose eggs growing up — they’re so rich and delicious. i say use it in a way that allows you to taste the difference between it and a chicken egg. in other words, a very simple preparation, like an omelet.

  • Karen said:
    March 11th, 2009 at 4:40pm

    I was thinking the same as Anita–a great big deviled egg.

  • Vallen Queen said:
    March 11th, 2009 at 7:31pm

    A giganto Scotch egg for four.

  • Julian said:
    March 11th, 2009 at 7:55pm

    boiled egg and soldiers of good bread and butter. just sit back and taste the difference.

  • maris said:
    March 11th, 2009 at 8:57pm

    I would eat it as plain as possible so you can appreciate the quality in its purest form!

  • JahTeo said:
    March 11th, 2009 at 11:15pm

    We grew up on “rice bowls.” Not that rice wasn’t served with every meal, but there was that one dish that deserved to be called a rice bowl. Anyways, it was a bowl of fresh rice, a layer of chopped ham, crumbles bacon, or even sliced sandwich meats and 2-3 eggs fried over medium. Cheese or sliced green onions, sautéed onions, ketchup, gochujang, salsa, anything else could go on top, but nothing could make it less than perfect. Breakfast or dinner.
    …or you could always call a couple friends over an play egg toss. I thought it was a dime too.

  • Dee said:
    March 11th, 2009 at 11:45pm

    Eggs en cocotte, either with creme fraiche. By the way, I made your tea eggs and they were fabulous. My house smelled like a Chinese Medical Hall, sounds odd, but I loved it! Thank you.

  • AJ said:
    March 12th, 2009 at 1:02am

    My vote’s for oyakodon, onsen tamago ochazuke, or egg noodles!

  • Ben said:
    March 12th, 2009 at 5:59am

    Fry it, plain and simple. Over easy.
    While you’re at it, fry a chicken egg too and tell us how the goose egg differs.

  • Eira said:
    March 12th, 2009 at 7:18am

    Oh, I have an idea… Chawan mushi! Those cute little cups of Japanese savory custards with shrimp, squid and a huge shitake mushroom that could serve as a cap to the ramekin… Yum!

  • Mr. Dave said:
    March 12th, 2009 at 2:49pm

    I am thinking a goats cheese soufflé accompanied with a medley of wild mushrooms, and a heirloom salad.
    Or just fry it in olive oil and eat it with a piece of toast. :)
    Dave

  • Nicklas said:
    March 12th, 2009 at 3:38pm

    Given that a goose egg has 409% of your recommended daily allowance of cholesterol, I also agree that the egg should be served with bacon, potatoes, and some toast slathered in good butter.

  • Claire Mason said:
    March 12th, 2009 at 5:55pm

    Soft boiled with toast soldiers for dipping. Extra special with an extra large goose egg.

  • Margie said:
    March 12th, 2009 at 7:58pm

    Egg drop soup.

  • Ral said:
    March 13th, 2009 at 4:23am

    A gigant omelette.
    I also created a special blog, please join and if you like it, subscribe.
    http://openbucket.blogspot.com/

  • non said:
    March 13th, 2009 at 5:15am

    Either Kai khem (salted egg) or crispy fried eaten with prik-nampla with lots of hom dang.

  • non said:
    March 13th, 2009 at 5:17am

    Glad I followed the Harley Farm link. I initially thought Dee was the goose that gave you the giant egg.

  • Sonia said:
    March 13th, 2009 at 7:59am

    Take it to William’s house. Demand he build a fire and cook it in his wonderful 18th century French egg spoon, over the open hearth, all you need is to sprinkle it with salt and thyme! Delightfully delicious!!!

  • Discover Unearthed said:
    March 13th, 2009 at 8:26am

    I’d give up and just paint it if I were you!

  • daniel said:
    March 13th, 2009 at 10:52am

    For a new ingredient I generally try to go as simple as possible so that I can get a sense of what its about and how I can best use it in the future. For a new egg I would probably poach it and serve it with with a variety of other foods I think it might work with on the side… maybe toast, bacon, smoked salmon, and asparagus in this case.

  • Michelle said:
    March 13th, 2009 at 11:55am

    Michelle
    In Indian, my Mum always ate Duck egg curry – delicious. A bit involved for one egg but with its size perhaps worthwhile.
    With that in mind. Boil it, peel it, cross hatch the surface to allow the gavy in, rub with a pinch of turmeric and chillie powder, fry whole in a little oil to just colour the egg. Heat a couple of tablespoons of oil, add bay leaf, a couple of cloves, cardamom split, a small stick cinnamon – followed by a chopped onion, fry till golden add a little turmeric and chilie powder again and fry now add small tomato chopped allow to the paste to reduce a little add some grated ginger and then the egg, add salt and sugar to taste, and even a little water if you intend to eat it with rice. You can sprinkle with a little ground garam masala too.
    Egg curry – a fantastic standby, duck egg curry – what a treat.

  • Pia said:
    March 13th, 2009 at 1:41pm

    That reminded me that my mom used to make a great flan recipe with one Emu egg.

  • CookingSchoolConfidential.com said:
    March 13th, 2009 at 1:56pm

    Keep it simple, I say. Soft boiled, maybe with toast straws, maybe with a dab of hollandaise on the side. And the merest sprinkle of salt, the best you have.
    Doesn’t that sound perfect?
    Cheers!

  • Pim said:
    March 14th, 2009 at 11:52am

    Oh dear, the thought of a 1,000 yr old egg scares me to death! Will it need 2,000 years to be ready because it’s so big?

  • Pim said:
    March 14th, 2009 at 11:53am

    I love the richness of duck eggs, but still haven’t tried goose eggs.

  • Pim said:
    March 14th, 2009 at 11:53am

    Served in that eggshell as one serving? Now I must go find a giant to eat it :-)

  • Pim said:
    March 14th, 2009 at 11:54am

    I know, I thought so too when I saw the picture, that’s why I mentioned it wasn’t a dime.

  • Pim said:
    March 14th, 2009 at 11:55am

    Anything with a fried egg on top gets my vote, and yes, I’m thinking doing it simple too.

  • Pim said:
    March 14th, 2009 at 11:56am

    Oh now that sounds interesting. This goose egg is about the size of three regular eggs though, it really might just be too big. I might try the recipe with just normal eggs.

  • Pim said:
    March 14th, 2009 at 11:56am

    an omelette is a nice idea, not sure if I’d add fillings though.

  • Pim said:
    March 14th, 2009 at 11:57am

    Wow you have goose eggs on a regular basis. Color me impressed!

  • Pim said:
    March 14th, 2009 at 11:57am

    LOL I don’t think so!

  • Pim said:
    March 14th, 2009 at 11:58am

    ooh, that’s a good idea.

  • Pim said:
    March 14th, 2009 at 11:58am

    That’s what I’m leaning toward.

  • Pim said:
    March 14th, 2009 at 11:58am

    For six, more like.

  • Pim said:
    March 14th, 2009 at 11:59am

    Soft boiled? I was told the yolk might be too rich – but I’m not sure I understand the concept of something being too rich.

  • Pim said:
    March 14th, 2009 at 12:00pm

    My rainy days rice bowl is rice, kimchi, sunny side up egg fried so the edges are crisp, topped with heaps of sriracha sauce. Hooray rice bowls!

  • Pim said:
    March 14th, 2009 at 12:01pm

    Yes, I think so.

  • Pim said:
    March 14th, 2009 at 12:01pm

    This sounds good too.

  • Pim said:
    March 14th, 2009 at 12:02pm

    Onsen tamago – I can do it at Manresa in their immersion circulator! Might take a day and a half though, no?

  • Pim said:
    March 14th, 2009 at 12:02pm

    That’s a good idea. I’ll do a side by side.

  • Pim said:
    March 14th, 2009 at 12:03pm

    I love Chawan Mushi. Hmm…

  • Pim said:
    March 14th, 2009 at 12:03pm

    Oh how interesting, the goose egg came from a goat farm, I should cook it with Dee’s goat cheese perhaps?

  • Pim said:
    March 14th, 2009 at 12:03pm

    I love how your mind work.

  • Pim said:
    March 14th, 2009 at 12:04pm

    A helluva big soup!

  • Pim said:
    March 14th, 2009 at 12:04pm

    Toast soldiers, I chuckle every time I hear that term, I wonder where it came from.

  • Pim said:
    March 14th, 2009 at 12:05pm

    I don’t know how long it would take to turn this giant egg into Kai Khem!

  • Eugenio said:
    March 14th, 2009 at 2:05pm

    wow never thought of it, I guess I would go with the reccomendation of soft boiled with some toast points, to really taste the difference vs other eggs

  • Vallen Queen said:
    March 14th, 2009 at 3:10pm

    For six, with leftovers – kind of like a Sunday meatloaf. Count me in, I just live down the road.

  • jrbliss said:
    March 14th, 2009 at 4:03pm

    Cook the egg over easy then put it on top of a juicy hamburger. Add anything else you like on your burger.
    Probably big enough to share!
    Enjoy!!!

  • AJ said:
    March 14th, 2009 at 4:22pm

    Well, we’re already bagging things and cooking for days on end, right? What’s a half a day for an egg! Also, I’d guess that it would be less risky than trying to come up with a soft boiled goose egg!
    But just think, onsen tamago goose egg, konbu and freshly shaved katsuo dashi, and just enough rice…could be quite the centerpiece to a family meal ;)
    Regardless, I trust you’ll share the final dish! Should be a lot of fun.

  • AJ said:
    March 14th, 2009 at 4:26pm

    Or…if you feel like it would be doable, you could just use some of that lovely butter that you make from time to time, melt it in a dish and oh-so-gently “sunny side up” your egg.

  • Hong said:
    March 14th, 2009 at 8:06pm

    How about Khai Khem? Then yum it and enjoy it with Khao Tom. Wow..it’s so Thai right now but I think it will be interesting and tasty.
    **Khai Khem – salted egg
    **Yum – to make a spicy and sour salad
    **Khao Tom – Thai style porridge

  • Kevin D said:
    March 15th, 2009 at 6:48am

    I think I’d do a giant bowl of elemental carbonara. Do up some bacon, fry the egg in the fat, and serve it over a heap of pasta/bacon/parmigiano. You can fight with your guests over who gets to break the yolk and toss the pasta :)

  • Pim said:
    March 15th, 2009 at 12:45pm

    *now* you’re really talking!

  • Pim said:
    March 15th, 2009 at 12:46pm

    Is the French egg spoon big enough to handle this behemoth?

  • Pim said:
    March 15th, 2009 at 12:46pm

    lol not so easily, no!

  • Pim said:
    March 15th, 2009 at 12:57pm

    Going simple seems to be the theme of most of the comments. I’m taking the cue.

  • Pim said:
    March 15th, 2009 at 12:58pm

    I love duck eggs and I love the sound of this curry. I can get duck eggs at Harley Farms too, so this curry might be in my near future.

  • Pim said:
    March 15th, 2009 at 12:59pm

    Wow, I’m almost afraid to imagine how big an emu egg could be.

  • Pim said:
    March 15th, 2009 at 12:59pm

    Yes it does.

  • Pim said:
    March 15th, 2009 at 12:59pm

    You’re in.

  • Pim said:
    March 15th, 2009 at 1:00pm

    That’ll have to be a really big burger. And then I’d have to invite six neighbors to help me finish it.

  • Pim said:
    March 15th, 2009 at 1:00pm

    It’s going to take a long time to salt this behemoth. I’m not sure I have the patience.

  • Pim said:
    March 15th, 2009 at 1:01pm

    Now this is a fancy idea. Hmm..

  • Venus said:
    March 16th, 2009 at 1:00pm

    Ah, no worries. :) I have absolutely no idea what goose egg tastes like – it just looked like a giant egg and I thought “giant omelette!” Stuffed would have made it that much more deliciously grotesque. It sounds like it might be better prepared simply though. Post what you did because I am curious to see what happened to this. I am also tempted after reading all these comments to go hunting for a goose egg.
    http://venusreinvented.blogspot.com

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    March 18th, 2009 at 12:06am

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  • Takeaways said:
    March 18th, 2009 at 2:01pm

    Not sure about your egg but that has got to be the smallest quarter I have ever seen!

  • Jason said:
    March 22nd, 2009 at 12:24pm

    Crack it over a crock of piperade, with chorizo and bake. Serve with grilled bread… Delicious.

  • Eduardo @ How to make friends said:
    March 22nd, 2009 at 3:21pm

    You cook it??? :P
    I would make breakfast with it, it looks so good!
    Love your blog!!

  • Dustin said:
    March 24th, 2009 at 10:53am

    Hm. I haven’t had goose eggs since I was a kid. If you had lots, I would recommend trying them in a flan or custard as well as in an egg noodle recipe for some fettuccine. The extra yolk makes for a yummy change from chicken eggs, ESPECIALLY from the store-bought kind.
    We have a couple of laying turkeys right now. The eggs are not quite as large as goose eggs, so they’re easier to adapt to some of the “smaller” recipes. I might just have to send you some from So Cal for comparison!
    Since you only have the one egg, I think the idea of a side-by-side comparison in a plain format (like a simple omelet or fried) will give you a better sense of what you could use them for. You know. For NEXT time!
    I am a lurker here but thanks for all the great photos, commentary and recipes. You have a great style and a fun blog.

  • fin said:
    March 25th, 2009 at 3:31am

    steam in its shell and eat with warm rice and nahm prik kha pi. Or steam until soft not well done and have it with anchovy paste on toast-that’s very st.john and it rocks.

  • Bill-Australia said:
    March 26th, 2009 at 11:34pm

    Just got around to looking at this
    Everything is for a savory dish
    Here duck eggs make the best scones, why not try one in a scone recipe next time, estimate it at 3 eggs and make an apropriate mix and sit back with a cup of tea cream and blackberry jam on a hot scone, invite some friends.

  • Jenni said:
    March 27th, 2009 at 7:14am

    The chef at a restaurant decided to make a quiche a la TK with goose eggs. The ratio of fat to white was way different than in a chicken egg–the yolk is huge w/very little white–so the quiche ended up impossibly rich, although it was very tasty:)

  • www.google.com/accounts/o8/id?id=AItOawmFkJe03zGaPz-l7XKpj-NMneUvh2RnrwQ said:
    March 29th, 2009 at 12:08pm

    A nice spring dish is oeufs modest, asparagus, toast, parmegan cheese, and either soft boiled or gently fried goose egg with scallions sprinkled on top. Works very well for me. The richness of the egg counters the green crispness of the asparagus. Ambrosia. I wish I could get goose eggs more often but they are only available here at Easter.
    Susan K

  • shag said:
    March 29th, 2009 at 1:10pm

    Takes a little getting used thats for sure. Makes an incredible pasta.

  • G K said:
    March 30th, 2009 at 7:12pm

    Enormous arpege egg??!!!

  • Victor said:
    March 31st, 2009 at 2:00am

    Yum khai dao….

  • Tyro @ easycomfortfoods said:
    April 2nd, 2009 at 3:03pm

    I would probably eat it scrambled in butter, with salt and pepper, or cooked over easy, to properly taste the egg. Unless you live on a farm you don’t get to eat a goose egg very often.
    Does it taste good? I’m curious.

  • Tyro @ easycomfortfoods said:
    April 2nd, 2009 at 3:05pm

    Oh, and I would also bring a friend… or two… haha

  • deborah said:
    April 6th, 2009 at 5:01am

    That’s one giant egg! A lot of poached egg. I love unusual and quirky things, especially related to food and eating, cutlery like the spork here http://tinyurl.com/spork-more and anything curious. I’ve never seen a goose egg and I wonder how often does the average person buy these? Are they sold by the dozen?

  • Food Of Miami said:
    April 8th, 2009 at 5:37pm

    I would do a large dish of extra creamy truffle Risotto, and have the egg soft boiled on top… so that you can mix the yolk into the risotto!

  • colin said:
    April 18th, 2009 at 4:33pm

    well Pim
    I would serve it with strong flavours like wild mushrooms and fine strips of crispy pancetta. The trouble is we expect the egg to taste like a chicken egg with the same texture but it just doesnt happen.
    Maybe incorporate some cream and nuts- this might change the thought process
    Good luck
    Colin Nash

  • HBO said:
    April 22nd, 2009 at 11:46am

    Pim, Please tell me, what did you do with the egg? I just got 6 and need some ideas! They came packed in a box originally used for giant muffins! That is alot of egg.

  • warehouse@ forever,co,za said:
    July 22nd, 2009 at 12:50am

    Well a ostrich egg makes a omellete for 8 people or 24 chicken eggs, You actually have take a powertool to the shell. So one Goose egg should be enough for 2

  • Thailand Breeze said:
    February 26th, 2010 at 10:37pm

    It’s so rare… I think you should hatch the egg and have a pet goose.

  • Judith said:
    April 29th, 2010 at 8:58pm

    My egg lady gave me a goose egg too. I took it to my kids school and it made the rounds with all the teachers and students. You couldn’t help but smile when you saw the gigantic prehistoric size! It eventually ended up with the health teacher who said she was going to color it.
    That egg spread the joy like wildfire!

  • coach hire said:
    July 21st, 2010 at 9:11am

    I have a friend who’s really great at baking, but each time she makes something she follows a recipe to the letter – and by that I mean to the letter, if it say to beat for 2.5 minutes she times it for precisely that. It’s painful to watch, like seeing someone with the talent of Picasso insisting on painting by numbers.

  • online coupons said:
    July 21st, 2010 at 9:12am

    I don’t know that I quite agree with you, Pim. There’s a difference between cooking without a recipe and cooking without a cookbook. Did you make your crust by eyeballing quantities, or did you measure based on a recipe in your head? Pie crust is one of the few baking things you can eyeball with enough experience…

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