{"id":2984,"date":"2011-05-02T14:42:37","date_gmt":"2011-05-02T20:42:37","guid":{"rendered":"http:\/\/driftlessappetite.com\/?p=2984"},"modified":"2015-10-26T18:28:34","modified_gmt":"2015-10-27T00:28:34","slug":"goose-eggstravaganza","status":"publish","type":"post","link":"https:\/\/driftlessappetite.com\/?p=2984","title":{"rendered":"Goose Eggstravaganza!"},"content":{"rendered":"\"Facebook\"<\/a>\"twitter\"<\/a>\"rss\"<\/a>

I had six goose eggs\u00a0from King’s Hill Farm<\/a>\u00a0to\u00a0experiment with.\u00a0 I started with a simple fried egg.\u00a0 That’s my 6 1\/2 inch cast iron pan\u00a0below.\u00a0 Look how the yolk is almost as big as the burner.\u00a0 It turns out\u00a0that\u00a0a simple fried egg is not so simple when\u00a0cooking with\u00a0a goose egg.\u00a0\u00a0The temperature was\u00a0\u00a0set too high and the white part started to get brown and crisp before the yolk was even cooked yet.\u00a0 It took awhile to cook.\u00a0 I took it off the pan\u00a0once the yolk was half set and half runny.\u00a0 Once on the plate, I was a bit nervous to try it.\u00a0 Oliver, my dog, was going a bit crazy for it.\u00a0 He\u00a0even chewed on\u00a0the corner of the breakfast table.\u00a0 I ate\u00a0the egg\u00a0with a little salt and a piece of crusty bread.\u00a0 The yolk was incredibly rich and delicious.\u00a0 The white part tasted just like a normal chicken egg.\u00a0\u00a0However, after a couple of\u00a0bites, I detected a slight bitter taste on the yolk.\u00a0 Has\u00a0anyone else had this experience?\u00a0\u00a0It put me off so\u00a0Oliver enjoyed the rest of it.<\/p>\n

Fried Goose Egg<\/em><\/p>\n

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After a not so stellar first try, I decided to make something else.\u00a0 We had several guests one weekend and none of them had ever tried goose eggs so I thought it would be a fun to serve it to them.\u00a0 I made orange and strawberry french toasts for breakfast.\u00a0 I grated a lot of orange zest, squeezed in about 2 tablespoonfuls of the juice and added some cinnamon to the egg and milk mixture.\u00a0 I then topped it off with sliced strawberries and a drizzle of Cooks’ Woods<\/a> maple syrup.\u00a0 It was a hit and there was no bitter taste.\u00a0 We had to make some more.<\/p>\n

Orange and Strawberry French Toasts<\/em><\/p>\n

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Next I made a salad to bring for a get together with friends.\u00a0 Layered on the bottom are slices of roasted yellow beet and\u00a0some asparagus (boiled for 3 minutes and cooled in an ice water bath to retain crispness and color).\u00a0 On top is one boiled and sliced goose egg, some chives from the garden, dried sweet cherries from Door County<\/a>, and some Montchevre<\/a> goat feta.\u00a0 The dressing (not pictured) was a simple vinaigrette made with lime juice, lime zest, garlic, shallots, chives, black pepper, salt, honey, and olive oil.\u00a0 Everyone enjoyed it.\u00a0 Again, there was no bitterness.<\/p>\n

Asparagus and Beet Salad with Goose Egg<\/em><\/p>\n

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Lastly I made egg salad sandwiches for a picnic lunch with one of my teacher friends.\u00a0\u00a0 It was simply one boiled goose egg cubed, 1 1\/2 tablespoon mayonnaise, garden chives on toasted white bread.\u00a0 It was her first time to eat goose egg and she also enjoyed it.\u00a0 Maybe the first taste was doomed because I tried it by myself.\u00a0 Food always tastes better with company \ud83d\ude42<\/p>\n

Goose Egg Salad Sandwiches<\/em><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I had six goose eggs\u00a0from King’s Hill Farm\u00a0to\u00a0experiment with.\u00a0 I started with a simple fried egg.\u00a0 That’s my 6 1\/2 inch cast iron pan\u00a0below.\u00a0 Look how the yolk is almost as big as the burner.\u00a0 It turns out\u00a0that\u00a0a simple fried egg is not so simple when\u00a0cooking with\u00a0a goose egg.\u00a0\u00a0The temperature was\u00a0\u00a0set too high and the […]<\/p>\n","protected":false},"author":2,"featured_media":2985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,13],"tags":[105,236,290,287,282,286,285,284,289,283,279,288,200,137],"class_list":["post-2984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-driftless-area-towns","category-home-cooking","tag-asparagus","tag-beets","tag-boiled-egg","tag-cherry","tag-egg","tag-egg-salad-sandwich","tag-french-toast","tag-fried-egg","tag-goat-feta","tag-goose-egg","tag-kings-hill-farm","tag-montchevre","tag-salad","tag-sandwich","has-featured-image"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/2984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2984"}],"version-history":[{"count":6,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/2984\/revisions"}],"predecessor-version":[{"id":5932,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/2984\/revisions\/5932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/media\/2985"}],"wp:attachment":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}