Goose eggs are amazing to look at, interesting to cook with, and very popular just before Easter. (They make quite a canvas for ambitious Easter egg decorators.) When I saw some at the Midtown Farmers' Market, I had to try them, although at four bucks each, they aren't likely to become a habit. The saleswoman said each one was equal to four chicken eggs. I bought two.
Goose eggs are richer than chicken eggs, and they are higher in fat, which makes them very good for baking. The ratio of yolk to white is much larger than what we are used to in a chicken egg. The lady at the farmers' market said they were great in cornbread. Clotilde Dusoulier, the Chocolate and Zucchini blogger, made a similar goose egg impulse buy at a French market. She soft-boiled her goose eggs and ate them with toast strips and truffles. Dang, I would be fresh out of truffles.
I'll get back to you with some goose egg recipes when I figure out what to do with these monsters.
