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Author Topic: EGGS  (Read 519 times)
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« on: October 25, 2010, 08:14:25 pm »

Scrambled goose eggs

Graham Hawkes takes a look at cooking with goose eggs.

By GRAHAM HAWKES - The Southland Times | 5:00AM - Saturday, 23 October 2010

GOLDEN EGGS: Scrambled goose eggs.
GOLDEN EGGS: Scrambled goose eggs.

OUR FRIEND Teiko was given some goose eggs, a couple of which she generously shared with us.

These had me somewhat intrigued. As a child I often assisted Grandma Hawkes with the weekly baking and duck eggs were used when available.

During my training years and again while working in Australia quail eggs were commonplace on the menus.

The opportunity arose a few years ago to experiment with ostrich eggs (which, incidentally, made jolly good icecream) but I had never eaten (knowingly) or cooked with goose eggs, so I gratefully accepted the gifted eggs so I could have a crack at cooking with them.

Before I reveal the results, though, here's a little more regarding the goose eggs.

They were gathered by Jenny Phillips and her family on their farmlet in Otatara. The relationship started when the hunter and food gatherer of the family arrived home with 10 geese from the market.

The number of geese has since grown to more than 20 and the eggs are readily available during their laying season.

With their shells a little tougher and thicker than the usual chicken eggs, transporting and delivering geese eggs is a little less tedious and while like chicken eggs they are absolutely at their best when fresh, they can be stored for up to three weeks in the refrigerator if necessary.

If you need more time to store the eggs or wish to use them outside the usual laying season simply break the eggs open, discarding the shells, and place in Ziplock-style bags and freeze until required (up to six months).

Remove from the freezer the day before required and allow to thaw in the refrigerator before use. While the goose eggs freeze well, they do lose a lot of their flavour so are best used in baking.

While dining with friends at their house the subject of egg shells came up in conversation. Bunty, who I was sitting next to, is a teacher and judge of decorated eggs. Bunty mentioned one of the best eggs to decorate or carve was that of a goose.

When it comes to cooking with goose eggs it seems the most common use (other than baking) is simply boiled, which can be achieved by placing the eggs into a pot of boiling water sufficient to cover the entire egg and boil for about 8 minutes. Goose eggs are also ideal for omelettes or scrambling.

If you are looking for a quick lunch dish, simply chop up a boiled goose egg, mix it with some homemade salad dressing, add a little mustard and chopped chives and serve on fresh bread.

You will find goose eggs much lighter in flavour than chicken eggs and very useful for people with allergies, making them ideal for people who are unable to enjoy chicken eggs.

Weighing the goose eggs I received, they all came in around 200g, making them close to four times the size in weight of a small hen's egg, so calculating their use for baking you would replace four small or three large hen's eggs with one goose egg.

This week let's look at an excellent breakfast, brunch or lunch dish.



(serves 4)


  • 2-3 fresh goose eggs
  • 200g hot smoked salmon
  • 4 slices of focaccia bread, lightly toasted
  • 1 Tbsp whole grain mustard
  • 1 Tbsp chopped fresh chives
  • 4 Tbsp cream
  • 4 Tbsp grated tasty cheese
  • 1 tsp butter
  • sea salt and freshly ground black pepper to taste


  • Put a pot of water on to boil ensuring you have a stainless bowl that fits inside the pot well without releasing the steam.

  • Break the goose eggs into a second bowl, adding the cream, sea salt and freshly ground black pepper and whisk together.

  • Now add the teaspoon of butter and place into the bowl on top of the pot. Stir well.

  • Add the whisked goose egg mixture and continue to stir until the eggs are lightly cooked. You will need to remove the bowl from the top of the pot as soon as the eggs are lightly scrambled.

  • Add the hot smoked salmon broken into small pieces and the chopped chives and mix.

  • Place a slice of toasted focaccia bread on each serving plate and share the beautifully scrambled eggs among them.

  • Garnish with the grated tasty cheese.

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« Reply #1 on: August 15, 2012, 07:36:13 pm »

From the Los Angeles Times....

No yolk: eating the whole egg as dangerous as smoking?

By MELISSA HEALY | 10:34AM - Tuesday, August 14, 2012

A new study finds that egg yolks can damage the arteries as much as smoking. — Photo: Chris Erskine/Los Angeles Times.
A new study finds that egg yolks can damage the arteries as much as smoking.
 — Photo: Chris Erskine/Los Angeles Times.

JUST AS you were ready to tuck into a nice three-egg omelet again, comforted by the reassuring news that eggs are not so bad for you, here comes a study warning that for those over 40, the number of egg yolks consumed per week accelerates the thickening of arteries almost as severely as does cigarette smoking.

Server, can you make that an egg-white omelet instead, please?

The study, published Tuesday in the journal Atherosclerosis, measured the carotid wall thickness — a key indicator of heart disease risk — of 1,231 patients referred to a vascular prevention clinic, and asked each to detail a wide range of their health habits, from smoking and exercise to their consumption of egg yolks. Just as smoking is often tallied as "pack-years" (the number of cigarette packs smoked per day for how many years), egg-yolk consumption was tallied as "egg yolk years" (the number of egg yolks consumed per week times the number of years they were eaten).

The study subjects were typically referred to the clinic after having suffered a clot-induced stroke or a transient ischemic attack — a "mini-stroke" in which symptoms may disappear quickly but which often presage a more serious stroke to come.

Smoking tobacco and eating egg yolks increased carotid wall thickness in similar fashion — which is to say, the rate of increase accelerated with each stair-step up in cigarette smoking or yolk consumption. By contrast, for those who did not smoke, or who rarely consumed egg yolks, carotid wall thickness increased after 40, but at a slow-steady rate.

For those whose consumption of whole eggs was in the highest 20%, the narrowing of the carotid artery was on average about two-thirds that of the study's heaviest smokers.

"We believe our study makes it imperative to reassess the role of egg yolks, and dietary cholesterol in general, as a risk factor for coronary heart disease," the study authors write.

In recent years, nutritionists have begun to agree with egg purveyors that chicken eggs — cheap and packed with protein — have gotten a bad rap as a dangerous source of cholesterol. Some studies have suggested that eggs may increase HDL, or "good cholesterol" that protects against heart disease, even as it contributes to the artery-clogging LDL cholesterol, making egg consumption something of a wash. And regular egg-eaters may form larger lipoprotein particles that help clear the blood of fat particles and are not as likely to settle in artery walls.

Still, the National Heart Blood and Lung Institute recommends that to limit their risk of developing heart disease, Americans limit their cholesterol intake to no more than 300 mg per day (an egg yolk has just over 200 mg), and eat no more than four whole eggs weekly, including those in baked goods or processed foods. Those who already have heart disease, diabetes or high LDL-cholesterol, or who have had a stroke, should limit their cholesterol to less than 200 mg per day.

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