this post was submitted on 03 Mar 2026
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Goose eggs (lemmy.world)
submitted 3 days ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
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We knew it was goose egg season but hadn't found their nest. This morning it was visible. 7 eggs. Probably less than a week old.

I'm going to have to change dinner plans this week now that I have gose eggs available.

Goose egg facts:
Three times the size of a chicken egg.
Chicken eggs are 30% yolk.
Goose eggs are 50% yolk.
That means the yolk is the size of 1.5 chicken eggs.
This makes them perfect for dippy yolks with fresh baked bread.
Boil time for a firm white and liquid yolk is one minute per ounce, so probably 6 to 7 minutes. Have an ice bath ready when you take them out of the water because they will continue to cook until you open them up.
They are great for baking. But not ideal for omelets because of the higher yolk content.

You get about one egg per female goose every other day. We have three females. So we will have about 10 eggs per week until they stop just before summer.

If a snake gets to a goose egg before we do that snake probably won't have to eat for a month.

Time to make some crusty bread, buy some salted butter, and I crazy. Maybe some anchovies too. Anchovy butter on crusty bread dipped in goose yolk is very tasty.

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[–] admin@scrapetacular.ydns.eu 4 points 3 days ago (1 children)

Are they any good for scrambled or devilled eggs?

Do they taste like chicken eggs?

[–] FauxPseudo@lemmy.world 7 points 3 days ago

Chicken, duck and geese eggs. All taste pretty much the same except for the larger yolk. Makes them richer.

I have considered making deviled eggs many a time, but at the same time a triple-sized deviled egg seems a little daunting. It's one thing to eat. Half a dozen deviled eggs. It's another thing to eat One that is larger than your mouth.. and because of the extra yolk I'm thinking it's going to require some flavorful acid too. Counterbalance all that richness..