I managed to nab a half dozen of the goose eegs up for grabs from the meat csa to which I belong. They are the ones on the right. Chicken eggs are on the left. The goose eggs, you may notice, are quite a bit larger. By my measurement they are about 2 1/2 times larger than a large chicken egg. They also have about 2 1/2 times the flavor (this measurement is even less formal, not to say reliable, than the volume measurement for which at least I used standard measuring devices). The yolks are beyond golden, more than orange, I couldn’t even capture the glow with my camera. They sort of shimmered in the bowl.
When I picked the eggs up I asked our meat club czarina, I asked “What do I do with them?” “Why,” she wondered out loud, “did everyone who ordered them ask that?” She said she was going to make a creme brulee. Good idea. Me? I used three of them to make a tortilla espagnol last night, which I served with a simple green salad and a dollop of yogurt because we had no sour cream, an item I always find goes swimmingly with a nice Spanish tortilla.
The yogurt worked just fine. The tortilla was extra rich, extra eggy tasting, and just a bit more filling than usual. But not mean. If you have any experience with them you know that geese? They’re mean. But their eggs? They’re just big and rich and amazing. I have three left. I’m taking suggestions.
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