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