A Golden Find — Goose Egg Recipes

Goose Eggs are Big, Rich and Hard to Locate

A Golden Find — Goose Egg Recipes

Photos and Story By Janice Cole, Minnesota

Goose eggs are precious. It turns out that finding goose eggs can almost be as hard as finding a golden egg. The reason? Geese lay eggs seasonally starting about March (depending on where you live) and running through June. That’s it. Their eggs are laid strictly for reproduction.

Most farmers I talked to in my area were not interested in selling their goose eggs for cooking. They were keeping the eggs for incubation as the profit in raising geese turns out to be in meat, not eggs. However, if the farmers can’t find buyers interested in incubation they will sell their excess eggs for cooking. And if you find them, my advice is to grab them — at any time and at any cost — they’re that good!

Goose eggs are a big deal. Not only are they larger than duck eggs, they are at least three times larger than chicken eggs. For comparison, one large chicken egg weighs about two ounces, while one goose egg weighs six to eight ounces or more! The egg yolk of a goose egg measures in at about 1/3 cup and the white about six tablespoons, making the total volume of the goose egg about 2/3 cup compared to three tablespoons total volume of a chicken egg. Goose eggs are not only larger in size, but also in flavor. Think of the difference between goose and chicken meat and you’ll have an appreciation for the difference between goose eggs and chicken eggs. Goose eggs just have a larger personality with a richer, more vibrant flavor.

Interestingly, their vibrant personality is hidden behind a plain exterior. Goose eggs do not exhibit the range of color or pattern that you get with chicken eggs or quail eggs. Their outer shells are simple: shades of bright pure white to warm creamy white with the slightest blush of pink on the inside of the shells. They are well protected with a thick shell and a heavy inside membrane. This means goose eggs can be kept fresh in the refrigerator for at least six weeks or longer. This thick shell also means goose eggs are highly prized for craft projects. If that interests you, preserve the shell intact by making a hole in the top and bottom of the egg, carefully blow out the egg contents for cooking and save the shell for decorating purposes.

Goose Egg
One goose egg equals three chicken eggs.

Goose eggs can be prepared the same way you would a chicken egg, keeping in mind the difference in size. Because of their thick shells, don’t try cracking goose eggs on the rim of your bowl. They don’t crack well and you risk splintering the shell into your dish. Instead, carefully crack them on the counter a couple of times and you’ll be able to insert your thumbs and pry them apart. A hard-cooked goose egg will take at least 15 to 18 minutes to cook and frying should be done covered, over low heat to keep the goose egg from becoming tough. One goose egg will make a large omelet that can be easily shared between two people. While I enjoy goose eggs cooked simply, I’ve also found they are spectacular in egg casserole dishes, custards (see the pie recipe) and pasta. In fact, I’ve never tasted homemade pasta as good as the one I made using goose eggs. I think it’s the richness and flavor of the egg that gives the pasta its body and deep flavor. I have yet to try goose eggs in moist cakes or bars (such as brownies or pound cake), but I believe they will work well and I’m anxious to keep on testing.

Goose eggs are high in nutrition, especially protein. One egg has 20 grams of protein; however, it also has 266 calories and 19 grams of fat. It’s important to keep in mind, however, that a goose egg is also at least three times larger than a chicken egg and is a good source of iron, potassium, vitamin E, vitamin B12 and vitamin D.

Goose eggs may not be as good as gold, but they are definitely a treasure to be enjoyed!


Berry Lemon Custard Pie
Berry Lemon Custard Pie


This is a spectacular way to showcase your goose eggs. The creamy lemon custard shines with springtime flavor and its delicate texture is reminiscent of a light and airy cheesecake. Served topped with seasonal berries, it’s an eye-catching, mouth-watering treat.


1 cup plus 2 tablespoons all-purpose flour

1 tablespoon sugar

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup chilled unsalted butter, cut up

2 to 3 tablespoons ice water


2 cups sugar

3/4 cup unsalted butter, softened

1/3 cup all-purpose flour

1/4 teaspoon salt

3 goose eggs (almost 2 cups)

1 cup buttermilk

1 cup heavy cream

2 tablespoons lemon zest

2 tablespoons lemon juice

1 tablespoon vanilla extract

Freshly grated nutmeg

Fresh raspberries, blueberries and strawberries for serving

Berry Lemon Custard Pie
Berry Lemon Custard Pie


To prepare crust: combine flour, sugar, nutmeg and salt in medium bowl; cut in butter until butter is the size of blueberries. Using fork, stir in 2 tablespoons ice water adding additional water until mixture is moistened. Form into flat disk; cover and refrigerate 1 hour or until chilled.

On lightly floured surface, roll dough to 13-inch round. Place in 10-inch deep-dish pie plate; crimp edges. Refrigerate until ready to fill.

Heat oven to 350ЉF. To prepare filling: beat sugar and butter at medium speed 2 to 3 minutes or until creamy. At low speed, beat in flour and salt. Slowly beat in goose eggs, one at a time, beating well after each addition. Beat in buttermilk and heavy cream until combined. Beat in lemon zest, lemon juice and vanilla. Carefully pour into pie shell (it will come up to the top). Sprinkle with freshly grated nutmeg.

Bake 40 minutes. Gently tent pie with foil to keep from overbrowning. Continue baking an additional 15 to 20 minutes or until pie is golden brown and puffed. Center will still wobble like liquid but will set after cooling. Cool completely on wire rack. Serve with fresh berries. Cover and store in the refrigerator.

12 Servings

Copyright Janice Cole, 2016


Fresh Goose Egg Pasta
Fresh Goose Egg Pasta


Goose eggs are known for making extraordinary pasta.


2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 goose egg

1 to 2 tablespoons extra-virgin olive oil


Combine flour and salt in food processor; pulse until combined. Add egg and 1 tablespoon of the oil. Pulse until dough begins to form. If dough is dry, add additional oil. If dough is moist, lightly add additional flour. Knead dough until smooth. Divide into 4 portions; flatten and cover with plastic wrap. Refrigerate overnight for best results. (Dough can be rolled after 1 hour of refrigeration is necessary.)

Roll out dough using pasta machine according to directions, gradually rolling into thinner settings. Cut using desired settings. Or, roll by hand on lightly floured surface to desired thickness. Cut to desired shapes; place on lightly floured cloth-lined pan. Cover and refrigerate until ready to cook. Or, spread out in thin layer on parchment-lined large sheet pan and freeze. When frozen, store in resealable freezer bags for up to 3 months.

Cook pasta in large pot of boiling salted water 1 to 3 minutes, depending on thickness of dough. Dough should be just tender. Drain. Serve with desired sauce or use the recipe below.

Makes 1 pound of pasta

Copyright Janice Cole, 2016


Summer Greens Pasta
Summer Greens Pasta


This simple dish comes together in the time it takes to bring the pasta water to a boil. The simple sauce of fresh herbs, tomatoes and greens are the perfect combo for the rich Goose Egg Pasta (page 91).


1 cup chopped fresh tomatoes

1/3 cup coarsely chopped fresh herbs (dill, basil, chives, tarragon, and/or mint)

2 large garlic cloves, minced

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

8 oz. Fresh Goose Egg Pasta (recipe above), cut into fettuccine

2 cups slightly packed chopped fresh greens (Swiss chard, beet leaves and/or spinach)

1/4 cup freshly grated Parmigiano-Reggiano cheese


Combine tomatoes, herbs, garlic, oil, salt and pepper in large bowl. Cook pasta according to directions above, adding greens during the last 1 minute. Drain well; toss with tomato mixture. Sprinkle with cheese.

Serves 4

Copyright Janice Cole, 2016


Ham & Swiss Goose Egg Casserole
Ham & Swiss Goose Egg Casserole


You may never go back to using chicken eggs in your egg bakes after tasting the savory rich flavor that goose eggs add to the ever-popular brunch dish. Serve it with salad greens topped with oranges and seasonal fruit.


1/4 cup oil

4 cups frozen hash browns O’Brien (with peppers and onions)

1 cup diced ham

1/2 cup sliced green onions

3 goose eggs, beaten

1 cup half-and-half or milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 cup shredded Swiss cheese (4 oz.)


Heat oven to 375ЉF. Coat 8-cup casserole with nonstick cooking spray. Heat oil in large nonstick skillet over medium-high heat until hot. Add hash browns and fry 10 to 12 minutes or until browned, stirring often and adjusting heat if necessary. Place in bottom of casserole dish. Top with ham and green onions.


Beat goose eggs with half-and-half, salt, black pepper and red pepper flakes in large bowl until blended; pour over ham mixture. Sprinkle with cheese. (Casserole can be prepared up to 12 hours ahead; cover and refrigerate. Uncover before baking.)

Bake 30 to 35 minutes or until golden brown, puffed on edges and knife inserted in center comes out moist but clean. Let stand 10 minutes before serving.

8 servings

Copyright Janice Cole, 2016

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