Deliciously seasonal Goose Egg Salad with a perfectly hard-boiled goose egg, crumbled blue cheese, crispy fried Prosciutto ham and a light balsamic dressing. With instructions for boiling goose eggs and ideas for ingredient variations.
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Goose Egg Salad – eat it while you can…
If you have never tried a Goose Egg, then read on… Because my Goose Egg Salad is one of my favourite seasonal treats. It’s a bowl of low carb, protein-rich yumminess… Enough to share and yet still keep you sustained for hours. It’s full of Spring loveliness and versatile to personal tweaks, but the goose egg will always remain centre stage.
A goose egg may not always be the easiest thing to track down (let’s be honest, they’re not stocked in the average supermarket)… But when you do manage to get your hands on one, grab it quick and cherish! Because Goose Eggs are precious and incredible things… Seasonal? Yes! Big? Yes… They’re HUGE… But their size brings delicious yellow benefits… Because goose eggs have a much higher yolk to white ratio than standard eggs. And that makes them extra rich, creamy, flavourful and head-turningly yellow… Your Goose Egg Salad will without doubt, be the most envied salad on the block.
When is Goose Egg Season?
Goose eggs are extremely seasonal, because geese need very specific conditions to lay. They are fussy… and lay best when daylight is about 10 hours a day. To make them even more special, a goose will lay a maximum of about 25 to 40 eggs a year, starting in early Spring and finishing around June (in the UK). And thus, the short season is limited further.
Yet, every year I get a little obsessed with them… I grab as many as I can use while they are available… Because whether hard boiled for Goose Egg Salad… made into Scotch Eggs, omelettes or frittata… or used instead of hen eggs in baking, what they bring in quality, more than makes up for the extra they might cost.
What size is a goose egg?
Goose eggs are big… and white! And their size (like any other egg) will vary. However, the average (medium-sized) goose egg is equivalent in size to three medium-to-large chicken (hen) eggs. Or… two duck eggs.
Because of its physical size and the increased ratio of yolk to white, the average goose egg will contain about 266 calories (compared to 72 for an average hen egg). They are also packed with protein, at nearly 20g per egg. And that means that a single egg goes a long way… When making a Goose Egg Salad, it’s definitely worth sharing. Or (if you are eating alone), cut the egg once hard-boiled and dependent on your appetite, either save the rest for another salad, or mash into the most incredible, yolk-rich egg-mayonnaise.
How to hard boil a goose egg
When hard (or soft) boiling a goose egg, remember that the extra size means it will take longer to cook… But like any other egg, you can still vary the time to make sure your Goose Egg Salad has the perfect egg texture for your taste.
As a general rule, the time needed for an average sized (medium) goose egg to boil (in shell) will be…
- Hard boil for 13 to 15 minutes (dependent on preference of yolk firmness). And add an extra minute or two for a very large goose egg.
- Soft boil (for dipping, instead of salad) – 8 to 10 minutes. Add an extra minute or so for a very large goose egg.
As with boiling other eggs…
- Let your egg come to room temperature for a couple of hours (if it has been in the fridge). This will prevent risk of cracking when boiled.
- Bring a pan of water (enough to cover the goose egg) to the boil.
- Once boiling well, gently lower the goose egg into the water.
- Boil for the amount of time required to get the egg you want. (Always set a timer for accuracy).
- Carefully remove the egg from the pan and plunge into a bowl of cold water to prevent it from continuing to cook.
What’s in Goose Egg Salad with Blue Cheese and Prosciutto?
My Goose Egg Salad with Blue Cheese and Prosciutto is the perfect combination and balance of flavours… It has a traditional base of salad leaves with tomato… Which is topped with a little salty, crispy-fried Prosciutto ham, crumbled, earthy blue cheese and a luxuriously rich perfectly-cooked, slightly soft-yolked goose egg. To finish, the salad is sprinkled with some lightly-toasted pine nuts and/or pumpkin seeds, a drizzle of olive oil and balsamic and a dash of salt and pepper.
Let’s be honest… that’s pretty darn tempting!
Is This Salad gluten free and safe for Coeliacs?
Yes… absolutely! Goose Egg Salad is made with entirely natural ingredients, so is completely safe for people with Coeliac Disease (Celiac). The only area of potential caution is for any seasonings, dressings, nuts and seeds that are added… These may occasionally contain hidden gluten or be packed in a factory that also processes gluten products. As always therefore, the usual advice stands… Check any packet labels for unexpected gluten ingredients and ‘may contain’ warnings.
Goose Egg Salad – Variations and switch-outs
Goose Egg Salad is super-flexible. If blue cheese and Prosciutto don’t float your boat, then opt for flavours and ingredients that do. Here’s a few suggestions to help decide…
- Choose favourite salad leaves such as lettuce, rocket, mixed leaves, lamb’s lettuce and endive/chicory… Or use kale, spinach, beet leaves, chard or watercress, which will all work perfectly.
- Add some cucumber, raw broccoli florets, asparagus, spring or red onion. And for colour, a little pepper, sundried tomato, or roasted butternut squash.
- Season with fresh herbs – Coriander, basil, chives, dill, tarragon and oregano work really well in salads.
- Switch out the Prosciutto for roasted or grilled chicken, salmon pieces, prawns, or a little smoked mackerel.
- Swap the pine nuts and pumpkin seeds for walnuts, peanuts, cashews or pistachios.
- Use a different cheese… Anything goes here… From all types of blue to Cheddar, Brie, Camembert and Comté… or try salad with Emmental, Feta or Manchego. I still adore little chunks of grilled Halloumi however… Its saltiness is divine.
- Can’t find goose eggs or out of season? Switch for Duck Eggs or standard Chicken (hen) Eggs.
How to serve Goose Egg Salad with Blue Cheese and Prosciutto
For a light lunch, Goose Egg Salad with Blue Cheese and Prosciutto can be served just as it is. However, it can also be made a more extensive meal by adding a slice or two of your favourite gluten free toast. I personally love it with toasted Gluten Free Wholemeal or Sundried Tomato and Walnut Bread… Alternatively with a lavishly buttered Artisan Gluten Free Roll or a chunk of Baguette.
Then again… If bread isn’t where you want to be, why not serve with a side of lightly buttered new, baby or Charlotte potatoes… Or better still, throw them in the oven to make my absolute favourite… Roasted Baby Hasselbacks.
Ways to use a Goose Egg other than in salad…
You may be reading this post wondering how else such a huge egg might be used. Well, here’s the thing… Goose eggs aren’t just for Goose Egg Salad. In fact… they are just as versatile as any other egg… They can be scrambled, ‘omeletted’, fried, baked and turned into Frittata and Tortilla. But they can also be made into the most INCREDIBLE Scotch Eggs (each serving about 3 people)… And they make the BEST quiches EVER!
Best of all though? They can be used for baking… In exactly the same way you would use hen eggs. Just remember that ONE standard (medium) Goose Egg = THREE chicken (hen) eggs.
When goose eggs are available, I ALWAYS make my gluten free brownies with them! One goose egg is exactly the size needed for a full, decadent batch.
Looking for another Goose Egg Recipe? Here’s a few ideas…
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
Baked Goose Egg & Asparagus – The Staff Canteen
Made This Salad?
Let me know if you get hold of some goose eggs and make a Goose Egg Salad. Leave a comment, rate the recipe or tag me on social media. You’ll find me on Facebook, Instagram, Pinterest and Twitter. Don’t forget to tag me (@glutenfreealchemist #glutenfreealchemist)
And don’t forget we have an amazing Gluten Free Recipe Index just waiting to be explored… Head over and take a look!
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Goose Egg Salad with Blue Cheese and Prosciutto
- oven + hob
- oven-proof dish
- serving bowl
- sharp knife
- 1 goose egg brought to room temperature
- 2 to 3 slices Prosciutto ham
- 1½ to 2 tbsp pine nuts and/or pumpkin seeds toasted
- 3 to 4 handfuls salad leaves of choice I used a mix of baby leaves
- 6 cherry tomatoes approx number (on the vine is nice)
- 100 g blue cheese of choice approx weight (crumbled)
- good quality virgin olive oil
- good quality balsamic vinegar
- sea salt and black pepper to season
Hard-boil the goose egg
- Make sure the goose egg has been brought to room temperature.
- Bring a pan of water (enough to cover the egg) to a rolling boil and then gently lower the egg into the water.
- Boil for 13 to 15 minutes (dependent on how soft a yolk is required) – Add an extra minute or two for an extra large goose egg. – Set a timer.
- When boiled, immediately remove the egg from the pan and place in a bowl of cold water to stop further cooking.
Crispy-fry the Prosiutto
- Heat a non-stick frying pan over a medium heat, without oil.
- Once hot, place the Prosciutto in the base and cook, turning part-way through until crisp. Set aside.
Toast the pumpkin seeds and pine nuts
- 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 prevent burning.
- Once the seeds are beginning to turn golden, remove from the oven and set aside.
- (Alternatively, grill the seeds as preferred)
Making the salad
- Carefully peel the egg and slice in half lengthways.
- Arrange the salad in the base of a serving dish and top with the egg, crispy Prosciutto, tomatoes, crumbled blue cheese and sprinkled toasted 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 toast, boiled new potatoes or hasselbacks.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist