At Legges (the butcher we tried over the weekend), they had goose eggs. Rachel asked the guy behind the counter what you do with a goose egg. He had to go ask but the answer was 'anything you do with a chicken egg.' We scrambled 'em with some fresh button mushrooms in the mix.
The picture shows 3 of the 4 eggs we've tried here; I didn't have quail eggs on hand for the photo shoot. Should be obvious, but from left to right its a goose egg, a duck egg, and a chicken egg (organic and free range.)
It seems the bigger you get, the more rubbery the white of the egg becomes with even the slightest over-cooking. Because of this, one recipe recommended cooking scrambled goose eggs over the gentlest heat you can manage, preferably over a double-boiler. After my first attempt, I understand why -- the whites became rubbery as soon as they hit the too-hot pan. The yolks are creamier in the larger eggs, even after cooking. I will say the flavor of the duck eggs -- and even more so in the goose eggs -- is more pronounced.
The bottom picture, which was pushing the limits of the camera phone, is me candling an egg to make sure that there isn't an alien baby in there. This was recommended for goose eggs -- I'm not sure why...
Wednesday, June 25
Box Without Hinges, Key, Or Lid
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4 comments:
Okay, you guys are the only people I know who would have 3-4 types of eggs on hand on any random day. Congratulations on winning the award for greatest egg variety.
PS - Where's the ostrich egg to add to the mix??
I heard someone nearby hatched an emu egg; would that count?
I believe that you candle it so that you don’t get a “belut” like experience if a gander got loose with the geese. Since refrigeration is optional embryo development may continue, albeit at a reduced rate.
I think I may be giving up eggs. No belut 4 u!
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