Eggs of All Sorts

I was lucky enough to be given three beautiful goose eggs this week.  I have never cooked with them before and I wasn’t sure what to do with the little treasures so after trolling the internet I got a few ideas. Goose eggs are higher in fat and slightly sweeter than chicken eggs so they are perfect for a nice rich vanilla custard.

Baked Goose Egg Custard

  • 1 goose egg
  • 2 cups milk
  • 1 1/2 tbsp vanilla extract
  • 1/4 cup maple syrup
  • pinch of salt
  1. preheat the oven to 325F (162C) and boil a kettle of water.  Place four ramekins into a deeper dish to allow the custards to bake in a water bath.
  2. whisk the goose egg, vanilla, maple syrup and salt in a large bowl and set aside
  3. gently heat the milk on the stovetop, whisking gently to ensure it doesn’t form a skin.  Heat until just simmering, not boiling.
  4. slowly add the warm milk to the egg mixture whisking the whole time to make sure the egg doesn’t cook.
  5. pour into ramekins.  Fill the surrounding dish with the boiled water to 3/4 of the way up the side of the ramekins.
  6. carefully place into the oven and bake for 40-50 minutes until the top is golden brown and the custard is still wobbly but set in the middle.
  7. Allow to cool in the water bath for at least 30 minutes.
  8. Move the ramekins to the fridge to fully set for at least 2 hours (if you can wait that long!)
  9. Eat them!!!

On the subject of eggs, Al and I recently got some of our chickens back to our place and we were delighted to find some fresh eggs for breakie this morning!  There are few things more exciting than looking into a laying box to find two gorgeous fresh eggs waiting for you. Yum!


About healthyasahorsevet

I am a horse vet writing about life, food and my quest for health.
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2 Responses to Eggs of All Sorts

  1. Liz says:

    Looks SO good! I just pinned it!!

  2. wendy storey says:

    ..aaand soo glad you used your new brown eggs as poached! better way to eat an egg as an egg than as POACHED…king of egg fried oil/butter taste to overwhelm it’s taste…not lost in the homogenized taste of scrambled…but a pure, perfectly timed – gently cooked white, not slimy and a gooey, running liquid gold rich centre..a gloppy goodness that when it plops down your chin in overeagerness to inhale, once licked leaves a snail trail of protein dregs that need soap and water to wash off before it becomes a permanent crust….hmm, am thinking i’d best get at my cold meusli…deep sigh

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