Goose Egg Recipe Ideas

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Not only can you eat goose eggs, but once you try some of these goose egg recipe ideas you’ll always want to keep these eggs on hand!

Article by Kirsten Lie-Nielsen  — What do you do with an egg that’s two or three times the size of a chicken egg, with an almost 1-to-1 ratio of yolk-to-white and a thick, hard-to-crack shell? You’ve got yourself a goose egg, and while they aren’t commonly seen on menus, they’re the key ingredient in some delicious recipes.

Unlike chickens and ducks, geese are seasonal layers that produce only 50 to 100 eggs a year, depending on the breed of goose. These eggs are laid in springtime, approximately February through May, and require some skill to collect, as geese are notoriously protective of their nests. Once safely in your kitchen, a goose egg is an intimidating thing. It can weigh up to 200 grams, compared with a chicken egg’s 50 to 70 grams. When cracked open, the yolk is massive and deeply orange, and the white is thicker and harder to whisk than those of other eggs.

Can You Eat Goose Eggs?

Everything is bigger in a goose egg. These eggs have more protein, calories, and vitamins than their chicken-laid equivalents. They also have a stronger flavor; the size and deep-orange color of their yolks means they’ll make a colorful batter, and the denseness of their whites means using them in a batter will create a thicker, denser mix.

While it may seem like having 50 to 100 eggs in springtime isn’t much if you have geese, you’ll be surprised how quickly goose eggs can overwhelm you. So, what do you make with these immense delicacies? The following recipes are a few favorites to create with goose eggs.

In addition to these goose egg recipe ideas, goose eggs can be fried up just like a traditional breakfast egg! They can be hard-boiled as well, taking 10 to 13 minutes compared with a chicken egg’s 5 minutes. Include them in any recipe that calls for eggs — just account for their size.

Goose Egg Recipe Ideas

So, not only can you cook with goose eggs, but you’ll find that recipes can be richer and tastier. Plus, it’s always fun to explain these eggs and show off their huge shells to guests before delighting them with a custard or homemade pasta. Don’t let a good goose egg go to waste!

Single Goose Egg Omelet

One goose egg is the perfect size for making a single-serving omelet. You can mix in any tasty additions to your omelet you’d like.
Yield: 1 serving.

Ingredients

• 2 tablespoons butter, divided
• 1/2 onion, chopped
• 1/2 cup mushrooms, chopped
• 1 goose egg
• 2 ounces shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. In a cast-iron skillet on medium-high heat, melt 1 tablespoon butter. Sauté onion and mushrooms until browned, and then remove from heat.
2. Using a clean skillet, heat 1 tablespoon butter. As butter melts, crack goose egg into a small bowl and whisk until well-mixed.
3. Pour egg into the skillet, and cook until edges are set. Add onion-and-mushroom mixture and cheese to half the egg. Add salt and pepper, and cook for another 1 to 2 minutes.
4. Use a spatula to fold and serve the omelet. Enjoy with a side salad.

Goose Egg Custard

Possibly the tastiest goose egg recipe, this custard is melt-in-your-mouth delicious.
Yield: 1 custard.

Ingredients

• 4 cups whole milk
• 2 goose eggs
• 1/2 cup maple syrup
• Pinch of salt
• 1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 325 F. Place a large baking sheet in the oven with about 1 inch water in the tray to warm with the oven.
2. Heat milk in a saucepan, stirring regularly, until it begins to simmer.
3. Mix together goose eggs, maple syrup, salt, and vanilla in a large bowl. Very slowly, pour egg mixture into hot milk, stirring constantly.
4. Pour mixture into an 8-inch pie pan or prepared ramekins. Place custard carefully onto baking sheet in the water. Bake for about 40 minutes, or until the custard sets and is jiggly.

Goose Egg Pasta

Goose eggs are particularly prized by pasta-makers, because their colorful yolks make for a bright-yellow pasta. Here’s a simple at-home goose egg pasta recipe using a single goose egg.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt    
• 1 goose egg
• 3 tablespoons cold water
• 1/2 cup olive oil

Instructions

1. Whisk flour and salt together in a large bowl. In a separate bowl, beat egg. Add water and olive oil to egg and mix together.
2. Pour egg mixture into flour mixture. Combine until a stiff dough forms.
3. Pour dough onto a floured surface and knead for 10 minutes. Cover dough and let rest for 20 minutes.
4. Turn dough out onto a floured surface and use a rolling pin to roll it out, letting it rest periodically, until the pasta is very thin. Let it rest again, preferably over a pasta dryer, for 45 minutes.
5. Finally, slice pasta into thin slices (to your preference). Drop pasta into boiling, salted water, cook for 3 to 4 minutes, and serve.

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Uses for Goose Egg Shells

When you’re done with your goose egg recipe, what do you do with all those shells?

The other unique feature of a goose egg is how thick its shell is. You’ll notice when you try to crack open a goose egg that it takes much more effort than opening a standard chicken egg, or even a duck egg. A closer inspection will also reveal a more open pore structure on the shell. These features make goose eggs desirable for those who practice the art of egg carving.

Goose eggshells hold up extremely well when carved, and their larger size means more intricate designs can feature on them. Carved eggs can be an Easter tradition or make beautiful decorations on a Christmas tree. Additionally, because of their porous shells, goose eggs hold dye better than chicken or duck eggs and are sought after for the Ukrainian Easter tradition of pysanky — eggs that are decorated in exquisite detail using a hot-wax technique.

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Kirsten Lie-Nielsen is an author and farmer in Liberty, Maine, where she and her husband are restoring a 200-year-old farm and raise Nigerian Dwarf goats and Babydoll sheep. She’s the author of two books on homesteading, The Modern Homesteader’s Guide to Keeping Geese and So You Want to Be a Modern Homesteader, and she shares farming knowledge via her website Hostile Valley Living and social media, as well as offering occasional classes.

Originally published as “Cooking With Goose Eggs” in the March/April 2023 issue of Grit Magazine.