Eggs! Goose, Turkey, Duck oh my!

Spring Eggs?

Did you know there was a season for certain eggs? I didn't until 2 weeks ago! But, it is common sense based on growth cycles right? I don't remember that from primary school though. I felt p-r-e-t-t-y silly.

Our local farmer Our Springfield Farm introduced us to Goose eggs.

Last season we explored their Spring Duck eggs & later on Turkey eggs- amazing, more on those later.

Goose eggs are even larger than Turkey eggs and almost looked prehistoric.

Unless you raise Geese- where do find such a wonderful surprise? Most farmers raising Geese do not sell the eggs but obviously raise them into adults.

You can imagine the size of one these - think 3x size of a large free range chicken egg. White in color, shell thicker and a bit difficult to crack. Yolk as big and orange as the sun. WOW!

At first, I was a little intimidateded. How should one prepare such a prize?

• Scramble to test for fluffiness?
• Over easy to explore the creaminess and texture of the running yolk?
• Poached to not alter the purity of the egg through caramelization of the frying or beating of the scramble?
• Too many ways, too difficult a question. 

Answer?: Should have purchased more than 2 eggs and tested all these ways. However, to not be greedy and buy out their remaining supply - we scrambled the Goose eggs! We were not disappointed. They were so rich and creamy. Texture was dedicadant.

Anyone out there eaten Goose eggs before? How did you prepare them? Something to yearn for next season.