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What Can I Make with a Goose Egg?

By Christina Edwards
Updated May 17, 2024
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A goose egg is much larger than a chicken egg, and you must also determine if the goose egg is viable before eating it. Cooking goose eggs is very similar to cooking chicken eggs. Scrambling them, for instance is a popular way to cook this type of egg. They can also be hard or soft boiled.

Unlike chickens, most geese don't lay unfertilized eggs. To determine if there is a live gosling developing inside, you must candle the egg. While in a dark room, put a lit flashlight up against the egg. Look on the other side, and see if there are small veins or signs of movement inside the egg. Ideally, this should be done no earlier than a week or two after the egg was laid.

Before cooking a goose egg, you should clean it off. This is especially true if the egg was obtained directly from the nest. Rinse the egg in cool water, while carefully wiping away any dirt or other debris. You should then pat the egg dry with a paper towel.

A scrambled goose egg is one popular dish to try when you have a goose egg. To do this, add butter or oil to a hot pan. Crack the egg into a bowl, and whisk it with a whisk or a fork. Dump the beaten egg into the pan, and cook it on low heat until the bottom begins to harden slightly. You should then stir the egg frequently until it is firm, yet slightly glossy.

You can also hard boil a goose egg. To do this, put the whole egg into a large pot and cover it with cold water. Put the pot on the stove, and bring the water to a boil. After it has boiled for a few minutes, remove the pot and place a lid over it. While a chicken egg will usually only require a few minutes to become hard boiled, geese eggs may take anywhere from 15 to 30 minutes, depending on the size.

Geese eggs can also be soft boiled. This is done almost the same way as hard boiling an egg. Instead of leaving the goose egg in the hot water for 15 to 30 minutes, however, it should only be left in for about seven to ten minutes.

The shell of a goose egg is typically thicker and harder than that of a chicken egg. Unlike store-bought chicken eggs, one light tap on the side of a pan will not usually break it open. A couple hard taps around the perimeter of the egg are usually necessary.

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