We knew it was goose egg season but hadn’t found their nest. This morning it was visible. 7 eggs. Probably less than a week old.
I’m going to have to change dinner plans this week now that I have gose eggs available.
Goose egg facts:
Three times the size of a chicken egg.
Chicken eggs are 30% yolk.
Goose eggs are 50% yolk.
That means the yolk is the size of 1.5 chicken eggs.
This makes them perfect for dippy yolks with fresh baked bread.
Boil time for a firm white and liquid yolk is one minute per ounce, so probably 6 to 7 minutes. Have an ice bath ready when you take them out of the water because they will continue to cook until you open them up.
They are great for baking. But not ideal for omelets because of the higher yolk content.
You get about one egg per female goose every other day. We have three females. So we will have about 10 eggs per week until they stop just before summer.
If a snake gets to a goose egg before we do that snake probably won’t have to eat for a month.
Time to make some crusty bread, buy some salted butter, and I crazy. Maybe some anchovies too. Anchovy butter on crusty bread dipped in goose yolk is very tasty.
They won’t start developing until the goose goes broody and sits on them. You want to find the best before that. If they go broody they stop laying so no more new eggs for a while. But more importantly you want to get the eggs before they go broody because trying to remove a goose from a nest is a lesson in asymmetrical warfare. You want to be gentle with them. They want to murder you.
Goose eggs kept at room temperature and unwashed are good for about four weeks. But the longer you wait the more thin the whites become making them harder to manage if you want a giant fried egg. But they are still fine for other applications.