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Goose Egg Recipes

This time of year, my most frequently asked farm questions are about goose eggs - and my most pressing question, as a goose farmer, is how to use them all!

Goose eggs are not that different from chicken eggs. They have a similar flavor, a little bit richer but still definitely "eggy". They are, however, huge: equivalent to about three chicken eggs in a recipe. The yolk is much larger compared to the white, and that means they contain more of everything, including good vitamins and protein.

Because of those extra large yolks, goose eggs are perfect for batters and pastas, and they'll lend whatever you make an especially orange and colorful quality.

Geese lay from February through May, a short but prolific laying season. During this time we hard boil a lot of goose eggs (fifteen to twenty minutes) and enjoy them sliced on sandwiches and in salads. We also will use them in place of chicken eggs in many recipes, and have a few recipes that we think are just better with goose eggs. Here they are below!

Goose Egg Custard (adapted from The Elliott Homestead)

What You'll Need: 2 goose eggs

4 cups of whole milk or cream

1/2 cup of honey (you can also use maple syrup)

Pinch of sea salt

1 tablespoon of vanilla extract

Preheat your oven to 325F. Place a large baking sheet in the oven with about 1" deep water in the tray to warm with the oven.

Scald the milk. In a saucepan heat the milk, stirring regularly, until it begins to simmer. Allow it to cool for a moment while you mix the rest of the ingredients

Mix together goose eggs, honey, salt, and vanilla in a large bowl.

SLOWLY mix in the hot milk, being careful not to cook the eggs. Stir continuously until everything is combined.

Pour the mixture into a prepared ramekins or pie pans.

Place your ramekins carefully onto your baking sheet in the 1" deep water.

Bake for about 40 minutes or until the custard sets and is jiggly.

Enjoy hot or cold.

Goose Egg Mayonnaise

What You'll Need

1 goose egg

2 tablespoons of Apple Cider Vinegar

Pinch of sea salt

2 teaspoons of mustard

1 teaspoon of sugar

1 cup of Avocado Oil

Combine everything EXCEPT the oil in your mixer. Pulse them together until combined.

SLOWLY - a tablespoon at a time - add the oil while the mixer continues to blend. The mixture should thicken as you continue to mix and add oil.

Once everything is combined, taste-test and adjust any ingredients to your preference.

Store in the refrigerator for about a week.


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