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Goose eggs are a seasonal treat found only in the spring when geese start breeding. These jumbo eggs make a chicken, and even duck, egg look tiny. You can definitely eat the eggs as long as you have a big appetite, but they’re even better when shared. Learn how to substitute them in baking recipes below!
Goose Eggs – Production and Size
Geese are not the most productive birds as far as eggs go. Depending on the breed, geese will on average lay 20-40 eggs per year. Some breeds like the White Chinese are heavier producers and can lay closer to 60 eggs per year, although I know of one who produced a whopping 119 eggs in one year. Geese make up for their small quantity of eggs by laying BIG eggs and eating very little purchased food.
Non-substitution cooking
Goose eggs are particularly good fried or as omelets. You’ll need 2 goose eggs to make a 6-egg omelet. You’ll find that these eggs are rich with a strong “egg” flavor.
Substitution
At an average of 144 grams with yolks about the size of a chicken egg, these are some BIG eggs. A rough guide for substitution is 1 goose egg for every 3 chicken eggs. However, for a more accurate substitution, you should weigh out your eggs.
Start by placing a measuring cup on a kitchen scale and then hitting tare to zero the weight. Crack your goose egg into it and note the weight in grams. Most recipes are written with a large chicken egg, which weighs 50 grams, in mind. So, divide the weight of your egg by 50. Round up or down to the nearest whole number and that’s how many chicken eggs it can replace.
