I’m on a roll with trying new and strange foods. I saw goose eggs for sale over the weekend. They were kind of pricey at $3.50 for one but I just HAD to have one. It was so big — here’s a photo next to a normal chicken egg.
I debated whether to fry it or scramble it or bake it in a cake. In the end, I decided on quiche. First, I carefully made holes in each end of the egg and blew the egg out. Why? To keep the shell intact, of course! It will go in the science cabinet next to the ostrich and emu egg. See, there’s more to my madness than just cooking.
I measured the egg (more science!) — it was almost 2/3 cup. A egg from one of our hens is just shy of 1/4 cup. The yolk was bright orange — even more so than our free-range eggs. To make the quiche, I added 3 of our eggs to the scrambled goose egg.
They were all mixed together with some milk and salt & pepper and poured into a pie crust covered with swiss cheese, sausage, garlic scapes and garden-fresh kale. After baking for 40 minutes, we have delicious goose egg quiche!
I can hardly wait for dinner.