This time of year, when it’s too cold to let the ladies begin sitting, we’re always struggling to find a way to use up all the eggs they produce. We raise ducks, chickens and geese, all of which lay very different eggs. While they taste similar, they perform very differently when cooked.
Online conversions will tell you that the average goose egg is equivalent to roughly 3 chicken eggs. The egg at left is slightly bigger than that, but we’ll use it’s measurements for this comparison. The proportions of egg/white/shell are very different, as are the nutrient contents.
Large Chicken (g) Goose (g)
Whole (w/shell) 57 218
Whole (No shell) 49 168
Yolk 17 (34%) 87 (52%)
White 32 (66%) 81 (48%)
Chicken eggs are roughly 1/3 yolk, while goose eggs are slightly over 1/2 yolk. This extra yolk understandably makes the egg richer, but gram for gram, the goose yolk also contains more fat and cholesterol than a chicken egg. You can see the difference in texture when you try to whisk a yolk of each side by side. The goose yolk is much thicker in texture.
The egg white proteins are also considerably different, and in my experience, goose egg whites do not whip well and result in watery baked goods that don’t hold together well when used in place of chicken whites.
As with chicken eggs, goose eggs vary dramatically in size based on the bird that laid them (age, species, etc). Goose eggs collected thus far from our flock of American Buff geese have varied from 114g to 218g. The average goose egg weighs roughly 150g.
What does this all mean for cooking with goose eggs? Depending on the size, you can substitute them for 2-4 chicken eggs, but keep in mind the differences in the fat and white. They make very good custards, but horrible moose. They also taste amazing as a fried egg, and if you can get the timing right, poaching makes for an impressive if not overwhelming sight when the yolk is popped over a bed of just about anything.