Introduction:
Geese lay their eggs from January to June. There are quite big differences in weight - the light ones weigh less than 100 grams, the bigger ones around 300 grams. They are more aromatic than chicken eggs.
Use/Preparation:
Goose eggs can be used like chicken eggs. They are delicious fried, as scrambled eggs or omelettes, in pancakes, baked goods or other dishes with eggs as the main ingredient. You should allow more time for boiled eggs than for chicken eggs, depending on their size.
Health:
Besides chicken eggs, goose eggs are also a good source of protein. They also provide vitamin A, phosphorus and iron. However, those with high cholesterol or cardiovascular problems should take care to limit their consumption of eggs partially or completely. Goose eggs spoil more quickly than other eggs and are not suitable for prolonged storage. To avoid the risk of salmonella infection, they should only be consumed cooked through.
Alternatives:
Duck eggs, chicken eggs, quail eggs or ostrich eggs can serve as an alternative. But vegan egg substitutes can also be a good option for people who cannot or do not want to eat eggs.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 185/775 |
| Fat | 13,3 g |
| Healthy fatty acids | 3,6 g |
| Carbohydrates | 1,4 g |
| Sugar | 0,9 g |
| Protein | 13,9 g |
| Salt | 0 g |
