Originally Posted by goosedragon
Originally Posted by Kathy Hopkins
Never had a duck egg, but we love the goose eggs and our friends wait for them in the spring. They are wonderfully rich and make the best bread pudding you ever ate! We freeze ours and they keep up to about 6 months. Blend them slightly first. Some people pour the egg in ice cube trays and count each cube as one egg, I usually buy extra large chicken eggs and my goose eggs equal 3-4 of those in volume. The first year we did it, my husband wrote how many ounces were in each ziplock bag. That didn't help me because I had no idea what the volume of an average chicken eggs was in ounces. Now we put about how many chicken eggs are represented to humor me -as well as the volume.
They make the coolest hard-boiled eggs for easter eggs, too! You should have seen my grandson's eyes when he found the first one of these! It was priceless!
I think I know that look, I once showed up to a party (St. Patrick's day) with a platter of deviled goose eggs with quail eggs for constrast. I thought the goose eggs were too big as halves so I cut them in 1/4 and added some green food color in the yoke mixture in honor of the day. Since I knew a lot of the guests were "pepper heads" I just added red hot sauce to the quail yokes. 4 goose eggs with a doz quail eggs nicely filled my biggest platter and make a truly amazing sight. I had forgotten until last night's party when I was asked about them again so they made a real impression.
That's a great Idea, gd! I've made them into deviled eggs and they are pretty much a meal in themselves! Great on a bed of greens and some colorful veggie garnish.
Originally Posted by Bunnyanchicken Lady
Originally Posted by Kathy Hopkins
They are wonderfully rich and make the best bread pudding you ever ate!
Do you have a recipe by chance? I have two goose eggs I am going to cook with and like to use them to make bread pudding, thanks!
This is the basic recipe I sent Kim. I usually make an "Oh, my God!"-size batch and freeze what we don't eat. I make it in a 13"x9" pyrex or corning ware dish. I'm not known for heart-healthy cooking, either, so feel free to adjust accordingly! You can tell I don't cook from recipes much, too!
Preheat oven to 325
2 qts milk or half and half
1 loaf stale French or Italian bread, torn into small chunks
2/3 c sugar
2-3 goose eggs, slightly beaten
(This depends on what kind of goose they're coming from, Chinese lay smaller eggs than Toulouse or American Buffs.) 1 goose egg = 3-4 chicken eggs
4 TBSP butter
1/2 tsp salt
1/4 tsp nutmeg
1-2 c raisins (optional -It's also optional to soak them in a little rum or brandy, then drain them well.)
Place the bread in a buttered dish.
Mix together the milk or half and half, sugar, salt, nutmeg, and beaten eggs.
Pour over the bread.
Cut the butter into small bits and add to the mixture.
Bake 1 hour in a slow oven (or until a knfe inserted into the center comes out clean).
You can serve it warm or cold with thick cream or Hard Sauce.
Let me know how yours turns out. It's mightily rich made with half and half.
Now I'm amending this to add that I am not a fan of cinnamon. If you like it, add some. I have also found that a little cardamom adds a delicate flavor, especially if I add very thinly sliced apple or pear sprinkled with it to the recipe. (There is a lot of Weird Science goes on in my kitchen.) I also use heavy cream over it myself.
Originally Posted by kimkarnold
Would you share your recipe for bread pudding? My husband and I got our first goose eggs from a friend and were looking for things to do with it. I could only think of scrambled eggs but bread pudding sounds a lot more yummier!
I sent you the recipe. Thanks for asking.