You have heard me mention Wicken Fen before. I adore their eggs. I stopped by Formaggio last week on my between Cambridge and create a cook and miraculously there was a parking space. After doing a happy dance in my truck as I parked, I whizzed in for a quick dash and grab. I had hoped to pick up some more duck eggs, which we have had and adored before, but this time all they had were quail and goose. Really, really BIG goose eggs.
Look how big!
That egg on the left is a JUMBO egg from The Country Hen, that is as big as chicken eggs get. That goose egg dwarfs it. husband took one look at the egg and asked if I was trying to kill him with cholesterol. I assured him this was a one off and I just wanted to try the egg to see how it tastes.
On Sunday I made him an egg, along with that Jumbo egg you see above. The goose was for husband, the jumbo was for the pooper. She gets 1 egg a week for her coat.
Just look at the two in the pan.
So, you ask, how did it taste. Well, perhaps this method of cooking is not the best way to cook a goose egg. The whites are rather, ummm, rubbery. Very bouncy and rather thick. In fact, you can literally remove the entire yolk from the cooked egg without it appearing to affect the white at all. Having said that about the whites, the yolks taste fantastic!
I know that The Country Hen likely adds some sort of fish meal to the hens in order to get the high omega 3 ratings in the eggs. This means the eggs don't exactly TASTE like fish, but they do have a slight undercurrent of fish to them. Don't get me wrong, these are our go to, non-battery, free roaming, store bought eggs of choice, but they are a wee bit fishie.
The goose yolk, on the other hand, tasted amazingly good, much like the eggs we get from 'the egg lady' in Maine. Her chickens roam about and peck and scratch and eat what they like and her eggs taste fabulous. Would I repeat the goose egg? not likely, but you can bet I will be back for the duck eggs, and maybe try the quail while I am at it.