When life hands you a goose egg..

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!

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?

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

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

Everything you can think of….

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.
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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.

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!

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.

Take it raw. Rocky style.

mm, I’d make a giant deviled egg

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.

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

A giganto Scotch egg for four.

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

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

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.

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.

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

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.

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!

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

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.

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

Egg drop soup.

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

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

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!!!

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

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
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.

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

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!

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?

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

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

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

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

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.

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

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

LOL I don’t think so!

ooh, that’s a good idea.

That’s what I’m leaning toward.

For six, more like.

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.

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!

Yes, I think so.

This sounds good too.

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

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

I love Chawan Mushi. Hmm…

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

I love how your mind work.

A helluva big soup!

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

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

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

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

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!!!

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.

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.

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

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

*now* you’re really talking!

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

lol not so easily, no!

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

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.

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

Yes it does.

You’re in.

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

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

Now this is a fancy idea. Hmm..

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

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

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

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.

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.

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.

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:)

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

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

Enormous arpege egg??!!!

Yum khai dao….

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.

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

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?

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!

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

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.

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

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

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!

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.

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…