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.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.