Living on a farm with a flock of geese gives DonQui the opportunity to try a goose egg for breakfast. Geese do not lay a lot of eggs and they usually only do so in Spring. Geese are stubborn, independent creatures and so far humans have not yet found a way to factory-farm them. This is why you are unlikely to find goose eggs in your local supermarket and why a Christmas goose is so much more expensive than a mass-produced turkey.

Goose eggs are big — at least twice the size of a hen’s egg and they have a very hard shell. Any attempt to gently crack them on the edge of a bowl is unlikely to succeed. DonQui uses a heavy knife.

There is a much higher yolk to white ratio in a goose egg and the white is more glutinous. DonQui has heard that they make good omelettes or scrambled eggs. He opts for the latter.

DonQui prepares the egg as he would a couple of hen’s eggs, beating it up well and then adding a touch of water to thin the mixture slightly as he senses that the beaten goose egg is quite a bit heavier than hen’s egg.

He cooks it as normal, in a small pot with butter and a little bit of salt.

The result looks very similar to normal scrambled eggs, if a little more yellow thanks to the high yolk to white ratio.

So how does it taste?

The taste is similar but slightly different. The constituency is much denser so perhaps he should have added a bit more water to the beaten egg. He could have added milk instead but he thinks this would not have lightened it as much as water.

He enjoys it and is glad to have experienced goose egg for the first time. That said he prefers scrambled hen’s eggs. Perhaps next time he should try an omelette?