March 14th, 2010

When life gives you goose eggs …

gooseeggs

I brought a goose egg home with me today. A find from Hani Khouri’s stand at the Pinecrest Farmers Market.

I had heard about the eggs recently from chef Michael Schwartz, but I wasn’t expecting to find them at the market. Next to the tiny chicken egg, the goose egg looks majestic. I first looked at them and walked away. But curious I went back and asked how to use them. In cakes, sunny side up, like you would use a chicken’s egg, Hani’s wife told me. They’re delicious, she added.

Should I buy one? I want to buy one.

Buy one, said D.

What do I do with it?

I’m still not sure. Ideas are welcome.

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3 Responses to “When life gives you goose eggs …”

  1. Will this be my first dish with a fried egg on top of rice?

  2. Goose eggs are to duck eggs as duck eggs are to chicken eggs; just as goose is to duck what duck is to chicken – sorta. What I mean is that they’re richer, flavor is stronger, and sometimes with goose eggs a bit fishy.

    I’d suggest you scramble the first one in a little bit of butter. That way you can get a good clear idea of the taste and won’t run any risk from undercooked yolk. Most duck and goose eggs are just fine, of course, but I believe they’re a bit more likely than chicken eggs to carry salmonella. (Heavy on the “believe;” it’s been a while since I looked into this and I may not be remembering right). For what it’s worth , when I had a regular supply I used them mostly in rich breads like brioche and kugelhopf.

  3. Thanks Leslie. I’ll let you know how it turns out.

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