Poultry
Goose
A tier
Goose eggs are very large—often equal to two or three chicken eggs—with a thick shell, substantial white, and a rich yolk that tastes cleanly poultry-rich. One goose egg can scramble for two people or anchor a dramatic fried-egg breakfast. Whites are stout and take longer to set; baking formulas need scaling by weight. Seasonal laying means spring abundance and scarcity later—treat them as a seasonal luxury ingredient.
Also known as: Goose egg, Goose egg
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Characteristics
Preparations
Traits
History
Goose eggs were eaten wherever domestic geese were kept in the ancient world.
European farmhouses used goose eggs for large family bakings.
Commercial chicken eggs sidelined goose eggs to specialty farms.
Seasonal markets and chefs rediscovered goose eggs as luxury produce.