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I have eaten goose eggs and they have slightly more concentrated flavor than chicken eggs, a lot depends on how you use them.
If you eat them raw they are best cut with a little milk or water, otherwise the texture is rather thick.
Boiled I have only tried once and the whites were rather tough but I think I over cooked them(I mean how long do you cook an egg that is 3X heavier than a chicken egg? I went with 5X as long because the heat has to penetrate farther) At 5X the yoke was cooked to dryness, without a gummy center so they may have been overcooked.
Fried- Sunny side up put a tight lid on the fry pan so the steam will cook the top, Or stand there and spoon hot fat over the top until the white is cooked and the yoke is partly cooked
Over hard, like a chicken egg but remember that it is thicker and will take longer to cook through.
Scrambled like chicken eggs (but I always add milk to either before dumping in the pan) The same for omlets but a one egg omlet makes a large meal for one.
Baking I do by weight, a large chicken egg is 2 ounces, a goose egg usuly runs 6+ ounces.
If you have tried duck eggs and were put off by a "gamly" "earthy" or "fishly" flavor try goose eggs anyways Their diet is different enough that you usually don't get the off flavors (gamy=insects, earthy=digging in mud, fishy=fish)
