Eggventures in Goose Eggs (with Deviled Egg recipe!)
Updated: Oct 15
No, not the kind on your head after you stand up inside the waterfowl-height coop; the enormous treat found in the wood chips and straw of said coop every couple days.
Goose eggs are a little bit of a culinary oddity. Before we owned geese, I had never had a chance to cook one. Geese aren’t commonly raised as laying animals.
For many geese (including those here at Our perfect Farm) their main job isn’t to lay eggs, it’s to look out for the ducks.
Geese are natural guard animals, and while they won’t fight off big predators, they do make excellent sentinels. The Chinese geese that we raise are known for their aggressive temperament and loud voices – perfect for honking loudly about anything (friend or foe) that might like a chance at the duck eggs. Morning chores are never a silent affair.
As it turns out, goose eggs are the gentle giant of the eggs at Our perfect Farm. Despite their sometimes intimidating size, they’re more similar in taste and texture to a chicken egg than the richer duck eggs. Cracked into a bowl, a goose egg really does look a lot like a giant chicken egg. The yolk is a creamy butter yellow and the white is a little less thick than a duck’s. Like a chicken egg, they’re delicious fried and served buttery over toast. The main difference being, you’ll have substantially more egg than toast! Our Chinese geese lay eggs about the size of two large chicken eggs, while other varieties of geese can lay eggs that are at least twice that size.
The proportions of a goose egg are also unique. They’re more yolk than white. This is great news for makers of pasta and meatloaf. In Italy, goose eggs are
highly-sought after for the texture and flavor they give to noodles – it might be worth seeing what they bring to your next adventure in homemade pasta. In baked goods, they tend to contribute to a dense, moist, heavy dough; great for rich chocolate cakes, but bad news for my gluten-free bread. And, at least for now, my favorite way to let the extra-large yolk and fine white of a goose egg shine is with a deviled egg.
Our perfect Deviled Goose Eggs
3 goose eggs
3 Tablespoon Duck-egg mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
salt and pepper to taste
paprika (for garnish)
Goose eggs, because of their size, take a little longer to hard-boil than chicken eggs. Place your eggs in cold water and bring to a boil. Boil for 11-13 minutes, then drain and rinse your eggs in ice water for easy peeling.
Let the eggs cool. Once cooled completely, peel and slice in half lengthwise. Remove the yolk to a small bowl. While this can be a little tricky, a dessert spoon and some patience will do the trick! Plate the halved whites.
Mash the yolks with a fork. Then add the mayonnaise, mustard, vinegar, salt and pepper. Mash everything together – the smoother your consistency, the better.
While some people use piping bags to make sure their deviled eggs have a perfect peak to them, my family tends to be a little impatient – it’s just as delicious to use a spoon to add the deviled egg mixture back into each egg white.
Sprinkle with paprika to garnish, and inhale.