goose egg must be tried at least once in a lifetime. It is a egg much larger and heavier than that of a hen, with a more intense flavor. An ingredient that is not easy to find and expensive. Let’s try to understand why.
Ingrediants
- 2 goose eggs
- asparagus
- butter
- Grana Padano
- salt
- pepper
Goose eggs are two times larger than chicken eggs, therefore they are more heavy. They often have an off-white shell and a longer shape elongated compared to normal eggs for daily use. They are more valuable than chicken eggs because a goose, in a year, lays about 40. They are less common and can reach a significant selling price; it happens especially in the city if you do not buy it from those who raise geese or in farmers’ markets (we paid 5 euros for one). Today these eggs are almost culinary curiosities, although they can be used as a substitute for chicken eggs (taking into account their size) in most recipes.
The yolk of the goose eggs it is much larger than that of chicken eggs. I am rich in protein of high biological value, in fact they contain all amino acids essential to the human body. Think that in 100 g of goose egg there are about 190 calories, while chicken egg provides 128 for the same weight. We indicate here a goose egg per person, but the recipe is intended as a single dish.
We used them for the classic dish of asparagus with eggs but they can be cooked in a pan, in a nice omelette, perhaps always with asparagus, even scrambled. If you like eggs you will also love goose ones.
OTHER TASTY RECIPES: Eggs with tomato pegs, hard-boiled eggs with beetroot
How to prepare: Goose egg with asparagus
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min
- Portions
-
2
How to prepare: Goose egg with asparagus
To prepare the recipe with goose eggs, start by cleaning the asparagus with a potato peeler. Remove the white part, either by breaking them with your hands (if they are fresh they will split in the right place), or use a knife. With the potato peeler remove the outer layer of the asparagus, taking care not to damage the tips.
Steam them in a special pot, asparagus, or in a normal pot with a steamer basket. It will take about 10-15 minutes but check them often, they must remain crunchy and not overcook. Once cooked, quickly put them in a pan with some butter and sprinkle them with Grana Padano.
In a medium-small non-stick pan, melt a generous knob of butter. Break the goose egg carefully and do not turn it, but cover it with a lid so that it cooks without the risk of breaking. Salt and pepper. If you feel confident, turn it over. Arrange the asparagus on a plate and place the goose egg on top. Finish with a few flakes of Grana Padano and serve.
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