The shell is hard, too, so breaking it will require some commitment; no light taps, as with a regular chicken egg, are going to do it. When the egg finally gives way, its big, and inside that, yolk is deep orange. The change in scale alters cooking, so forget your habits and consider proportion. A chicken egg weighs about two ounces and a goose egg is about six ounces. This means that one goose egg can easily replaces two large chicken eggs in most recipes.
Use this as a guide when doing your experimenting in the kitchen. Why? Because it will save you from under-leavening and under-seasoning your cakes. The lone egg are more substantial. Because the yolk takes up a significantly larger percentage of total volume, there is more fat to create richer flavors in custards and pasta dough. Goose egg-based fresh noodles is golden in color and have a silkier texture. The difference is small in terms of ingredient changes, yet the resulting mouthfeel are quite different.
How to Cook Goose Eggs
Goose eggs are dense eggs (take your time cooking them). Rushing won’t work; if you think about cooking times of chicken eggs when you boil them you’ll get a rubbery thing instead. Because there’s a lot of mass to penetrate with heat, it take longer. The shell is thicker too. Add some minutes onto the boil time to compensate. If you want creamy yolks for a salad, that’s what you should of aim for, and it’s worth it. They take longer to fry as well: the whites has to set up before the yolks even come close to being done.
Because geese are seasonal layers, their eggs will be primarily available in the spring. At farmer’s markets, producers who raise breeds such as Toulouse or Embden will sell them. And yes, they’re tough to crack, this is a good trait for transport, but not so much for cooking. Some folks actualy tap them onto the edge of a counter (rather than tap-tap-tapping them around the rim of a bowl) because the shell is almost double-thick.
One goose egg contains as much protein and fat as two chicken eggs put together. Have one scrambled goose egg for breakfast and you’ll feel full, full, full. It has good density, not just bulk. If rich is what you’re after, go ahead and get cooking with those goose eggs. Throw some in a cheesy omelette, make some mayonnaise, or add it to a hollandaise sauce. Because of all that lecithin in the yolk, you’ll end up with glossier sauces and thicker emulsions (mayo). It takes some getting used to figuring out how big they are compared to your normal egg, but keep in mind: replace two of these for every one normal egg. Once you have the hang of it, this isn’t a mystery ingredient, just an upgrade.