I have always been an advocate of buying large eggs from the supermarket. The mixed sizes just don’t cut the mustard. A ‘medium’ size egg just doesn’t do the trick like a beautifully large egg does.
I hadn’t even considered buying goose eggs.
But, yesterday my parents came back from the shops and placed the beautiful specimen in my hands. I couldn’t quite believe the size of it- it was over the size of two large chicken eggs (think of that yolky goodness, and all that protein…)
My first reaction? “I cannot wait to make that for breakfast- with asparagus.” Perhaps one of the posher responses I have had to being handed a ‘food related’ present. I don’t think I would look out of place on the “Overheard in Waitrose” page.
I’m writing this post in part to highlight the incredible nature of goose eggs, why you should go out and try one for yourself, and to provide you with a delicious recipe that you could have for breakfast, lunch or dinner! Here goes.
My top tips (or just fun facts, really):
- Goose eggs are richer, fattier and heavier than normal chicken eggs. Geese are raised on pasture meaning they hunt for much of their food, rather than being fed in farms. This results in a varied and rich diet that makes for a richer taste.
- Goose eggs are a lot more expensive, too. Each goose is expected to lay approximately 40 eggs a year. So, you need to make sure you make the most of these (enormous) treats.
- For a soft boil, place it in boiling water for 7-8 minutes. To hard boil the eggs, you’re looking at 14-15 minutes.
- An average goose eggs has 266 calories versus 72 calories in a chicken egg. It has a whopping 20g of protein, whilst a chicken egg has 6.23g.
I decided to make a soft-boiled goose egg, with steamed asparagus and roasted vine tomatoes set on a bed of rocket, spinach and watercress with a sprinkle of salad seeds. This worked so well: the salty, creamy richness of the dripping yolk, accompanied by the fresh crunch of asparagus and the sweet burst of roasted tomatoes. Makes your mouth water just thinking about it…
- 1 goose egg, at room temperature
- 6 asparagus spears
- A ‘branch’ of vine tomatoes
- Olive oil
- Sprinkle of seeds (opt.)
- Mixed Leaves (opt.)
- Preheat your oven to 190 degrees.
- Drizzle your tomatoes with olive oil and seasoning in a roasting tin, and set in the oven for 12-15 minutes.
- Meanwhile, bring a saucepan of water to the boil. Place the goose egg in the pan, and boil for 8 minutes. Once the egg is ready, chop off the top with a knife, and set in an egg cup (or a small glass, if you don’t have one big enough!)
- Next, steam the asparagus for approx. 4 minutes, or until just soft (but still crunchy!)
- Lay down a handful of leaves on your plate, and set the roasted tomatoes on top.
- Set the asparagus next to your egg cup, and drizzle with a light coat of olive oil and seasoning.
- Sprinkle some seeds over for an extra protein kick, and an extra crunch.