Have you ever eaten goose eggs? They may be hard to find, but if you manage to get your hands on any, make sure you give them a try.
One of the reasons goose eggs are difficult to source is that they are seasonal. A goose will only lay about 40 eggs a year, starting in the Spring...... but if you are lucky, you will come across them in local farmer's markets and farm shops..... and if you do..... grab them quick!
Don't be put off by their size..... sure they are big..... really big, but they also have a higher yolk to white ratio, which makes them extra rich, flavourful and with a deeper yellow centre...... Perfect for making decadent, protein-filled omelettes, scrambled egg, frittata, quiche, or for the most amazing hard boiled egg. I recently made Scotch Eggs using normal hen's eggs, but I reckon goose eggs would have made the most delicious monster-sized snack on the planet! Those yolks are not only huge, but they are extra creamy and are the most mouth-wateringly beautiful, head-turning yellow colour.
Of course, you don't need to limit yourself to using them in obvious egg dishes either...... You can use them as a sub for any other egg..... 1 goose egg equating to about 2½ to 3 large hens eggs (but always worth checking by shelled weight, as size may vary). Given the size of the yolks, you may find the texture of a sponge becomes slightly more dense...... although it will remain wonderfully moist!
This salad is a low-carb, protein-full bowl of yumminess. Your favourite salad leaves form a thick base, topped with tomatoes, crispy prosciutto, blue cheese, toasted seeds and a hard-boiled goose egg..... all seasoned to perfection with a drizzle of balsamic dressing, a sprinkle of salt and a grind of black pepper.
It sings of Spring and onward to Summer...... warm days and lunch in the garden........ picnics on the beach......
I am sharing my Goose Egg, Blue Cheese and Prosciutto Salad with :
Cook Blog Share with Hijacked By Twins
Recipe of the Week with A Mummy Too
Sunday Fitness & Food with Ilka's Blog and Marathons & Motivation
Free From Fridays with The Free From Farmhouse and Le Coin De Mel
Brilliant Blog Posts with Honest Mum
No Waste Food Challenge with Elizabeth's Kitchen Diary - There was no plan to put prosciutto in this salad when I first set out to make it, but having found a couple of slices out of date hidden in the fridge, it struck me that the best way to resurrect them was to crispy fry and pop on the top. Sometimes fate turns the perfect treat!
Simple & in Season with Feeding Boys
Other recipes from around the web using goose eggs :
Goose Egg Frittata with Spiralized Roasted Veg - Gluten Free Alchemist
Lavender Chocolate Goose Egg Cake - Tin & Thyme
Goose Egg Lemon Curd - The Simple Things
Willie's Cloud Forest Cake - Tin & Thyme
Golden Goose Egg Omelet - Lucy Lean
Chocolate Brownies - British Goose Producers
Goose Egg on Smoked Goats Cheese Potato Rosti - The British Larder
Baked Goose Egg & Asparagus - The Staff Canteen
Goose Egg, Blue Cheese & Prosciutto Salad (serves 1 or 2 depending on how hungry you are)
1 goose egg - brought to room temperature
2 to 3 slices prosciutto
handful pinenuts and pumpkin seeds
3 to 4 large handfuls of salad leaves of choice (I used a mix of baby leaves)
a few cherry tomatoes on the vine
a few chunks of blue cheese of choice - crumbled
good quality virgin olive oil
good quality balsamic vinegar
sea salt and black pepper to season
- Hard boil your goose egg : Bring a pan of water (enough to cover the egg) to the boil and then gently lower the egg into the water. Boil for 14 minutes and then remove from the pan and place in cold water.
- Crispy-fry the prosciutto : Heat a non-stick frying pan over a medium heat, without oil. Once hot, place the prosciutto in the base and 'fry', turning part-way through until crisp. Set aside.
- Toast the pumpkin and pinenuts : Heat the oven to 200 C/400 F/Gas 6. Place the seeds in an oven-proof dish and cook for 5 to 10 minutes, turning a couple of times during the process to toast evenly. Once the seeds are beginning to turn golden, remove from the oven and set aside.
- Carefully peel the egg and slice in half lengthways.
- Arrange the salad in the base of a serving dish and top with the egg, prosciutto, tomatoes, blue cheese and sprinkled seeds.
- To make the dressing, put about a tablespoon each of balsamic vinegar and olive oil in a small bowl and beat together with a fork.
- Drizzle the dressing over the salad and season with a good grind of black pepper and a shake of salt.
- Eat on its own, or serve with a slice of your favourite gluten free toast.
Gluten Free Alchemist © 2013-17 unless otherwise indicated