Eating/Cooking with Goose Eggs?

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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.
 
I have to try my goose eggs now, I've been wondering about eating them.

I don't know how to start a new topic so I apologise for butting in here. I have started a new Facebook page called "Honk If You Love Geese" and I'd love to have participation talking about our geese and sharing pics and stuff.
 
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 don't get to eat many of the goose eggs, but I've eaten enough of them to declare them the most delicious eggs of all. They smell so good while they are cooking.

Slightly off topic, I don't detect any fishy or "earthy" flavor in my duck eggs. The duck eggs are virtually odorless. Perhaps it has something to do with what they are eating?
 
Hi,
As a child my mom cooked with both duck and goose eggs. She also made the most fabulous cakes and she swears that goose eggs make the best baked goods. We also had chicken eggs that she could have used to bake with but preferred the goose eggs. I presently have geese but have not eaten any of their eggs as we have been putting them in the incubator. I can't seem to convince my daughter that she would like them to eat if she would just try them. She keeps telling me that they are her babies and insists that we place them in the incubator.
 
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I eat and cook with both goose and duck eggs. Mine free range in day time, in a fenced pasture when I am not reseeding (like now). The yolks get darker and richer when they are. I read that the duck eggs can taste strong if they are on a pond and eat fish or fish food.Mine get unmedicated layer and some alphalfa/oat pellet and cat kibble for a treat. The whites are a little harder to beat, but are supposed to be preferred by chefs.
 
goosedragon said:
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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.



Bunnyanchicken Lady said:
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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.

Kathy


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.




kimkarnold said:
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!
Click to expand...

I sent you the recipe. Thanks for asking.
Click to expand...
Click to expand...
 

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