Let’s get cooking
For a nice runny yolk, simply place a free range goose egg in a saucepan, cover with warm water, and bring to the boil. Once boiling, cook for 8-9 minutes, then remove from the heat and allow to rest for 30 seconds. Cut off the top as you normally would and dunk away. Personally, I like some cracked black pepper and a sprinkling of sea salt on mine!
Boiled Goose Eggs
Created by Brett Sutton, head chef and owner of The White Post
One of the simplest and most satisfying dishes around is a good old fashioned boiled egg and soldiers. Of course, there’s the humble hens egg which is hard to beat, then there’s duck eggs which have an amazing rich taste, but then the goose egg takes it to a whole new level! One goose egg is comparable to around three medium sized hen’s eggs, so be prepared. They are hugely rich, have a higher yolk to white ratio and are generally packed with much more flavour due to the bird’s size and eating habits.
The goose egg season is relatively short, starting as early as mid-February and lasting until May/June time. It can be a little longer, but each goose lays around 35-45 eggs a season.
A great way to sample your first free range goose egg is a supersized boiled egg and soldiers. Thick, warm buttered bread or a crusty slice of toast makes for some decadent dipping!
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